Changes in the perception of bitter constituents in thermally treated yeast extract.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9705
Abstract: BACKGROUND Many studies have been performed over the past four decades to identify and quantify the odor-active key volatiles in yeast extract (YE) but knowledge of the nonvolatile taste compounds is still rather fragmentary. In… read more here.
Keywords: taste; bitter peptides; changes perception; thermally treated ... See more keywords
Direct Classification of Volatile Organic Compounds in Heat-Treated Glutathione-Enriched Yeast Extract by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)
Sign Up to like & getrecommendations! Published in 2020 at "Food Analytical Methods"
DOI: 10.1007/s12161-020-01847-8
Abstract: Yeast extract (YE) is tremendously used as a flavor enhancer in foods because of its composition. However, different types of YE have different aromatic profiles. This study focuses on the thermal treatment of glutathione-enriched yeast… read more here.
Keywords: enriched yeast; glutathione enriched; volatile organic; volatile compounds ... See more keywords
Medium Compositions for the Improvement of Productivity in Syngas Fermentation with Clostridium autoethanogenum
Sign Up to like & getrecommendations! Published in 2020 at "Biotechnology and Bioprocess Engineering"
DOI: 10.1007/s12257-019-0428-4
Abstract: The cost of culture media represents a considerable portion of the overall cost in syngas fermentation. Yeast extract is an expensive ingredient among the medium components required to prepare the culture medium. In this study,… read more here.
Keywords: yeast extract; clostridium autoethanogenum; syngas fermentation; fermentation ... See more keywords
Estimating effects of yeast extract compositions on Escherichia coli growth by a metabolomics approach.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2019.03.012
Abstract: Bioprocess stability depends on the variety of yeast extract, which varies from lot-to-lots and between brands, thereby leading to variable bacterial growth and productivity in manufacturing processes. As a model experiment for good stability of… read more here.
Keywords: growth; escherichia coli; coli growth; bacterial growth ... See more keywords
Surface characterisation of pyrite exposed to A. brierleyi
Sign Up to like & getrecommendations! Published in 2021 at "Minerals Engineering"
DOI: 10.1016/j.mineng.2021.106934
Abstract: Abstract The surface of pyrite exposed to the thermophilic archaeon Acidianus brierleyi was investigated to elucidate the impact of extracellular polymeric substances (EPS) and/or cells on mineral surface hydrophobicity. The interaction of cells with the… read more here.
Keywords: brierleyi; pyrite exposed; yeast extract; surface ... See more keywords
A New Phytosanitary Method to Reduce the Ascospore Potential of Venturia inaequalis.
Sign Up to like & getrecommendations! Published in 2017 at "Plant disease"
DOI: 10.1094/pdis-07-16-0994-re
Abstract: Ascospores of Venturia inaequalis, released from pseudothecia in overwintered, infected apple leaves, serve as the primary inoculum for apple scab. In this study, we tested a new sanitation strategy to reduce ascospore inoculum under orchard… read more here.
Keywords: reduce ascospore; apple; apple scab; yeast extract ... See more keywords
Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14094
Abstract: The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the… read more here.
Keywords: yeast extract; color; tannin extract; mulberry wine ... See more keywords
Novel yeast extract is superior to colloidal oatmeal in providing rapid itch relief
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cosmetic Dermatology"
DOI: 10.1111/jocd.13436
Abstract: Approximately, 13.5% of the population suffers from chronic itch. Many cosmetic and pharmaceutical treatments for itch are available; however, cosmetic treatments are not reliably effective and most pharmaceutical formulations carry the risk of adverse events… read more here.
Keywords: colloidal oatmeal; extract superior; superior colloidal; oatmeal providing ... See more keywords
Metabolic flux analysis in Ashbya gossypii using 13C-labeled yeast extract: industrial riboflavin production under complex nutrient conditions
Sign Up to like & getrecommendations! Published in 2018 at "Microbial Cell Factories"
DOI: 10.1186/s12934-018-1003-y
Abstract: BackgroundThe fungus Ashbya gossypii is an important industrial producer of the vitamin riboflavin. Using this microbe, riboflavin is manufactured in a two-stage process based on a rich medium with vegetable oil, yeast extract and different… read more here.
Keywords: process; yeast extract; yeast; riboflavin production ... See more keywords
An Online Respiratory Quotient-Feedback Strategy of Feeding Yeast Extract for Efficient Arachidonic Acid Production by Mortierella alpina
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Bioengineering and Biotechnology"
DOI: 10.3389/fbioe.2017.00083
Abstract: Mortierella alpina (M. alpina) is well known for arachidonic acid (ARA) production. However, low efficiency and unstableness are long existed problems for industrial production of ARA by M. alpina due to the lack of online… read more here.
Keywords: production; feedback; arachidonic acid; strategy ... See more keywords
Isolation of Salvia miltiorrhiza Kaurene Synthase-like (KSL) Gene Promoter and Its Regulation by Ethephon and Yeast Extract
Sign Up to like & getrecommendations! Published in 2022 at "Genes"
DOI: 10.3390/genes14010054
Abstract: The presented study describes the regulation of the promoter region of the Salvia miltiorrhiza kaurene synthase-like gene (SmKSL) by ethylene and yeast extract. The isolated fragment is 897 bp and is composed of a promoter… read more here.
Keywords: promoter; tanshinone; salvia miltiorrhiza; yeast extract ... See more keywords