To the best of our knowledge, there are no studies on effects molecular hydrogen (H2) microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: yeast strain K1401 and kuratsuki bacterium Kocuria TGY1127_2. The cells were suspended water or containing H2 statically incubated at 4 °C for 2 h before co-culture. Sake taste was estimated a ...

Kombucha is a fermented product of sweet tea solution which added with kombucha starter and scoby. culture combination bacteria yeast called SCOBY (Symbiotic Culture Bacteria Yeast). This activity aims to determine the effect time on organoleptic test in making tea. study used quantitative methods data collection techniques by conducting tests respondents, this using completely randomized desig...

Maintenance of stock cultures of yeast is essential in all mycology laboratories for quality control. Among several methods proposed for maintaining yeast culture collections, periodic subculture on agar slopes is most commonly adopted. In an attempt to reduce cost of preservation of yeast cultures, we evaluated a simple modification of agar slope stock culture technique where 20 strains of yea...

Yeast is a unicellular fungi that does not reproduce via asexual spore production (Phaff, 1966). The most commonly fed yeast in dairy diets is Saccharomyces cerevisiae (SC); a facultative anaerobic yeast often referred to as brewers or bakers yeast. The most common yeast products fed to ruminants are live cells or yeast culture mixtures. A yeast culture is a yeast-fermented product that contain...

bunch rot disease is one of the most important diseases of grapes caused by the storage rot fungi such as aspergillus tubingensis and penicillium crustosum. in this study, some biocontrol mechanisms of two pichia membranaefaciens strains such as competitive potential, the siderophore and toxin production capacity, the interactions between yeast cells and fungal hyphae and also the ability of ly...

This experiment was carried out to study the effect of the inclusion of a yeast culture in the diet of feeder dairy calves on their growth and carcass characteristics. Thirty male Friesian calves were randomly allocated to two groups of 15 each (treatment and control). The calves were fed a total mixed ration for a period of 294 days and then slaughtered to obtain carcass measurements. The yeas...

Sixteen zebu-cross steers, kept under grazing conditions, were supplemented with increasing levels of concentrate (0.4, 0.7 and 1.0% of body weight) over three periods of 41, 41 and 42 days, respectively. The animals were divided into four groups, a control plus groups supplemented with either monensin, yeast culture or a combination of monensin and yeast culture. Samples of rumen contents were...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Growth factor(s) present in a spent liquid medium after culture of the yeast form of Histoplasma capsulatum enhanced both yeast and mycelial growth of nine isolates tested. Hydroxamic acid extracted from the culture fluid displayed growth factor activity.