Old Yellow Enzyme has been purified in high yield from crude extracts of brewers bottom yeast using an affinity matrix for the sole chromatographic step. The results of sodium dodecyl sulfate gel electrophoresis indicate that the enzyme is nearly homogeneous and consists of identically sized subunits of molecular weight of about 49,000. However, when the enzyme is isolated without the protectiv...

Single crystals of the thiamin diphosphate (the vitamin B1 coenzyme)-dependent enzyme pyruvate decarboxylase (EC 4.1.1.1) from brewers' yeast have been grown using polyethylene glycol as a precipitating agent. Crystals of the homotetrameric version alpha 4 of the holoenzyme are triclinic, space group P1, with cell constants a = 81.0, b = 82.4, c = 116.6 A, alpha = 69.5 beta = 72.6, gamma = 62.4...

The use of various diagnostic techniques has been previously utilized in the assessment a commercially available India Pale Ale with cases sporadically occurring unfilterable haze. results from Part 1 suggested that β-glucans and proteins were cause haze it was postulated cell wall mannoproteins may also be culprit beer In this follow-up study, high low samples precipitated assessed using SDS-P...

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, pressure, temperature, and FAN levels high gravity Saccharomyces cerevisiae were manipulated, while yeast morphology assessed using automated multivariate image analysis. Fermentation attributes including growth, viability, ethanol production monitored standar...

An experiment was conducted to determine whether brewers rice can replace all corn in diets for swine and reduce fecal excretion of Nitrogen (N) and Phosphorus (P) without compromising performance and carcass quality of growing-finishing pigs. Sixteen Yorkshire x Duroc x Hampshire crosses (BW = 77±2.5 kg) were randomly assigned to either corn/soybean meal (CSM; control) or brewers rice/soybean ...

Abstract Beer is the most popular alcoholic beverage in world, and its popularity continuously growing. Currently, global beer production estimated at around 2 billion hectoliters. Nevertheless, increasing capacity implicates rising issue of generated by-products—brewers’ spent grain, hops, yeast, wastewater. They are massive amounts, so having mind current pro-ecological trends, it crucial to ...