Sucrose hydrolysis was carried Out by Saccharomyces strains. The effective rate of reaction was examined experimentally for 5 different Saccharomyces strains. Two Strains of Schizosaccharomyces and Saccharomyces Carlsbergensis showed the best invertase activity. These two strains showed Michaelien Kinetics in the sucrose concentration up to 0.2 M and inhibitory effect in the concentration b...

this experiment was conducted to investigate the effect of different levels of saccharomyces cerevisiae cell wall on performance, carcass traits and intestinal morphology in broilers. in this experiment 240 ross- 308 broilers were used in 4 treatments, 5 replicates and 12 bird in each replicate in a completely randomized design for 42 days. the treatments included: 1) control group (without sac...

in view of the increase in saccharomyces cerevisiae mannan content, the culture condition for s.cerevisiae were optimized in this study. the influence of culture condition such as original ph, inoculum size, and temperature on mannan production were evaluated using response surface methodology. the mathematical model was established by the quadratic rotary combination design. with the order of ...

several strains of saccharomyces cerevisiae were isolated from different sources. these strains were under taken for ethanol tolerance analysis and growth under stress condition. exponential phase to various concentrations of ethanol (2–26% v/v) for 1 h was used for isolation of resistant strains. viable cells were isolated and purified by inoculation of diluted samples on yeast extract peptone...

background: glutathione (gsh) is a non-protein thiol compound, which plays an important role in the response to oxidative stress and nutritional stress. the aim of this study was to isolate indigenous s. cerevisiae strains capable of effectively produce gsh. methods: one hundred-twenty sweet fruit samples were collected. the strains were isolated on yeast glucose chloramphenicol (ygc) agar medi...

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...