Brewer’s yeast
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Ebook "Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012): Volume 1" provides not only a platform for domestic and foreign researchers to exchange their ideas and experiences with the application-oriented research of biotechnology, but also an opportunity to promote the development and prosperity of the biotechnology industry.
630p nhanphanguyet 28-01-2024 6 2 Download
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The results showed that smaller peptide fractions had higher ACE inhibitory activity. At concentration of 30 µg/mL, inhibitory activitiy of peptides with molecular sizes ≤ 10, 5, 3 kDa was 16.3, 27.7 and 32.7%, respectively, and the best IC50 was 48,85 µg/ml. The lowest peptide concentration for completely inhibition bacteria after 24 h of incubation was 30 mg/mL (V. cholerae), 35 mg/mL (E. coli) and 50 mg/mL (S. typhi).
10p spiritedaway36 25-11-2021 12 1 Download
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The objective of the thesis is to successfully build up a process for preparation of bioactive water-soluble low molecular weight β-glucan product from from spent brewer’ yeast by irradiation method.
31p capheviahe26 25-01-2021 38 4 Download
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Ginger ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. Ginger ale commonly contains water, sugar, ginger extract, lime and other spices. The objective of this study was to modify traditional Ginger ale formulation, to produce a beer like beverage with substitution of hops by ginger and incorporation of malt and yeast at various proportions under natural and controlled fermentation and to evaluate the chemical, microbial and sensory properties of the beverage.
8p trinhthamhodang3 12-02-2020 8 0 Download
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The ethanolic extract of the whole plant of Evolvulus alsinoides L. (Convolvulaceae) was investigated for anti inflammatory, antipyretic and antidiarrheal properties in female albino rats.
8p vivant2711 01-02-2019 14 2 Download
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Response surface methodology (RSM) was used to determine optimal condition for continuous overflow proteolytic hydrolysis of spent brewer’s yeast. The optimal conditions for obtaining high degree of hydrolysis and low bitterness are determined as followings: ratio of enzyme mixture (alcalase 7.5 U/g and flavourzyme 10 U/g), pH at 7.5, hydrolysis temperature at 51o C and hydrolysis time of 9 hours. Under the optimal conditions, the yield of hydrolysis was 59.62% ± 0.027 and the bitterness equivalently with concentration of quinine was 7.86 ± 0.033 µmol /ml.
8p nguyenhong1235 28-11-2018 54 0 Download
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In this study, we used enzymatic mixture alcalase and flavourzyme, yeast treatment methods to hydrolyse brewer’s yeast. The hydrolysate and fractions of protein hydrolysate obtained after filtration with 10 kDa and 3 kDa filters were used for determination of bitterness and hydrophobic amino acids content. The bitter taste of hydrolysate was determined by sensory method (using quinine standard) and amino acid content was analysed by HPLC method.
7p cumeo3000 01-08-2018 58 3 Download
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Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (protein content accounts for 48 - 50 % dry matter). In order to use efficiently this protein source for using in food industry, it was hydrolysed by different methods into mixtures of peptides and amino acids. So that it has a wide range of applications in food.
9p cumeo3000 01-08-2018 59 2 Download
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In the past it has been postulated that the metabolism of hump fat could supply water to the fluid compartments when the camel is water deprived. While water is a by-product of carbohydrate and fat metabolism, it is now known that the act of gaining the oxygen required would cause the loss of more water than would be gained. Also, cellular metabolism creates heat and the camel’s survival strategy, especially during periods of water deprivation, is to reduce metabolic rate and hence heat production and water loss.
165p conduongdinhmenh 07-05-2013 43 11 Download
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carbon dioxide recovery systems In the fermentation process, the yeast feeds on the wort to produce carbon dioxide and alcohol. This carbon dioxide can be recovered with closed fermentation tanks and used later in the carbonation process. The fermentation process generates about 8-10 lbs/barrel wort (3-4 kg CO2/hl) (Lom and Associates, 1998). Typical CO2 scrubber operations require 2 kg of water per kg of carbon dioxide (Dell, 2001). A large brewery can become self-sufficient for CO2 if a well-designed plant is installed to recover CO2 from fermentation. The U.S.
74p lulanphuong 22-03-2012 107 11 Download