Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loc...

BACKGROUND Recent detailed analyses of data on dietary sources of energy and nutrients in US children are lacking. The objective of this study was to identify food sources of energy and 28 nutrients for children in the United States. METHODS Analyses of food sources were conducted using a single 24-h recall collected from children 2 to 18 years old (n = 7332) in the 2003-2006 National Health ...

yeast has been a very helpful organism for centuries, especially with respect to fermentation of sugars and production of bread. however, for an even longer time, yeast has been a distant relative of humans having diverged from a common ancestor, about one billion years ago. more than one third of the yeast genes have human counterparts, despite this evolutionary distance. yeast and human ortho...

This research study is to measure the activity of saccharomyces cerevisiae through selected additives which have been added in hydration step making bread dough. The sensitive sugars (Mazzoleni, S. et al.2015) and by using multiple possible that can be found at home, we compare ones give a healthier yeast therefore better rise As ferments, it consumes naturally dough creates an acidic environme...

Pieces of bread were collected from some regions of the world, and various microorganisms belonging to bacteria as well as yeast were found in the bread samples collected by an optical microscopic observation. SDS-PAGE showed that some of the bread contained mainly partially hydrolyzed proteins, suggesting bacterial proteases hydrolyzing protein and lowering of bread allergenicity. Bread baked ...

A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening...

In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...

In order to evaluate eight different protein sources in honey bee nutrition, some experiments were conducted as a completely randomized designs with four replicates and three steps incubator, field and overwintering in Isfahan region. Protein sources were lentil flour, soybean flour, soybean meal, bread yeast, wheat gluten, skim milk powder, fish meal and Pollen. Results showed that the longevi...