Search results for " yeast"
showing 10 items of 152 documents
Nutraceuticals and functional foods for the control of plasma cholesterol levels. An intersociety position paper
2018
Current evidence shows that cholesterol management either reduces the likelihood of cardiovascular disease (CVD) or slows down its progression. Hence, it is important that all health professionals make appropriate use of all the available intervention strategies to control risk factors: from dietary improvement and positive lifestyle changes to the use of functional foods, food supplements, and drugs. This review examines the effect of the most frequently occurring cholesterol-lowering substances in functional foods or in supplements across Europe, namely plant sterols and stanols, monacolin K found in red yeast rice, berberine and beta-glucans. We conclude that currently available suppleme…
The Membrane-Less Microbial Fuel Cell (ML-MFC) with Ni-Co and Cu-B Cathode Powered by the Process Wastewater from Yeast Production
2020
Research related to measurements of electricity production was combined with parallel wastewater parameter reduction in a membrane-less microbial fuel cell (ML-MFC) fed with industry process wastewater (from a yeast factory). Electrodes with Ni–Co and Cu–B catalysts were used as cathodes. A carbon electrode (carbon cloth) was used as a reference due to its widespread use. It was demonstrated that all analyzed electrodes could be employed as cathodes in ML-MFC fed with process wastewater from yeast production. Electricity measurements during ML-MFC operations indicated that power (6.19 mW) and current density (0.38 mA·cm−2) were the highest for Ni–Co electrodes. In addition, during the explo…
Cloning and expression of a cDNA copy of the viral K28 killer toxin gene in yeast
1995
The killer toxin K28, secreted by certain killer strains of the yeast Saccharomyces cerevisiae is genetically encoded by a 1.9 kb double-stranded RNA, M-dsRNA (M28), that is present within the cell as a cytoplasmically inherited virus-like particle (VLP). For stable maintenance and replication, M28-VLPs depend on a second dsRNA virus (LA), which has been shown to encode the major capsid protein (cap) and a capsid-polymerase fusion protein (cap-pol) that provides the toxin-coding M-satellites with their transcription and replicase functions. K28 toxin-coding M28-VLPs were isolated, purified and used in vitro for the synthesis of the single-stranded M28 transcript, which was shown to be of pl…
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
2019
The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density…
Non-Saccharomyces Yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
2017
International audience; Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has b…
A Wickerhamomyces anomalus Killer Strain in the Malaria Vector Anopheles stephensi
2013
The yeast Wickerhamomyces anomalus has been investigated for several years for its wide biotechnological potential, especially for applications in the food industry. Specifically, the antimicrobial activity of this yeast, associated with the production of Killer Toxins (KTs), has attracted a great deal of attention. The strains of W. anomalus able to produce KTs, called "killer" yeasts, have been shown to be highly competitive in the environment. Different W. anomalus strains have been isolated from diverse habitats and recently even from insects. In the malaria mosquito vector Anopheles stephensi these yeasts have been detected in the midgut and gonads. Here we show that the strain of W. a…
1443Safety of red yeast rice supplementation: a systematic review and meta-analysis of randomized controlled trials
2019
Abstract Background Recently, concerns regarding the safety of red yeast rice (RYR) have been raised after the publication of some case reports claiming toxicity. Purpose Since the previous meta-analyses on the effects of RYR were mainly focused on its efficacy to improve the lipid profile and other cardiovascular parameters, we carried out a meta-analysis on safety data derived from the available randomized controlled clinical trials (RCTs). Methods Primary outcomes were musculoskeletal disorders (MuD). Secondary outcomes were non-musculoskeletal adverse events (Non-MuD) and serious adverse events (SAE). Subgroups analyses were carried out considering the intervention (RYR alone or in asso…
Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation
2009
The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fer- menting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of ‘te…
Cultivable microorganisms associated with honeys of different geographical and botanical origin
2014
In this study, the composition of the cultivable microbial populations of 38 nectar honey and honeydew honey samples of different botanical and geographical origin were assessed. After growth in specific media, various colonies with different appearance were isolated and purified before phenotypic (morphological, physiological and biochemical traits) and genotypic [randomly amplified polymorphic DNA (RAPD), repetitive DNA elements-PCR (rep-PCR) and restriction fragment length polymorphism (RFLP)] differentiation. The identification was carried out by 16S rRNA gene sequencing for bacteria and, in addition to RFLP, by sequencing the D1/D2 region of the 26S rRNA gene for yeasts and the 5.8S-IT…
An innovative method to produce green table olives based on "pied de cuve" technology
2015
The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …