Bakers' Yeast

Trivedi, Nayan B.; Jacobson, Gunnard K.; Tesch, William; Friend, J.

doi:10.3109/07388558609150791

Cited by 34 publications

(20 citation statements)

References 158 publications

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“…Therefore, the more pronounced growth during the first hours and the longer exponential phase were crucial for the increase in the number of yeast cells. At this stage, the growth velocity was maximal, the production of the enzymes required for the oxidative metabolism was greater so that there was a greater consumption of carbohydrates and a greater energy input to the system (Trivedi et al, 1986;Lima et al, 2001). The highest average number of cells was observed with treatment 14.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Protein Production By Candida Utilis In Industrial Vinasse With Applicability In Food

2018

Aust. J. Basic & Appl. Sci.

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Section: Resultsmentioning

confidence: 99%

Optimization of Protein Production By Candida Utilis In Industrial Vinasse With Applicability In Food

2018

Aust. J. Basic & Appl. Sci.

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“…O acúmulo intracelular de metabólitos de açúcares, nomeadamente de glicose, é responsável pelos efeitos regulatórios observados da repressão catabólica. Evita-se a repressão catabólica, cultivando-se a levedura em meio de cultura com baixa concentração de glicose, o que é possível em fermentação contínua ou, melhor ainda, em descontínuo-alimentado (fedbatch) 3,18 .…”

Section: Agradecimentosunclassified

“…Na Saccharomyces cerevisiae este fenômeno resulta na sua preferência para fermentar açúcares via glicólise a etanol e CO 2 em vez de oxidá-los completamente via respiração 18 .…”

Section: Agradecimentosunclassified

“…boulardii foi primeiramente isolada de frutas silvestres (Lychee) na Indochina nos anos 50 e desde então tem sido usada como probiótico, adicionado à dieta alimentar com a finalidade de equilibrar a flora intestinal e com fins terapêuticos no tratamento de diarréias 10,18 . Os probióticos são substâncias ativas no trato gastrintestinal na inter relação com este meio, sendo considerados medicamentos com a regulação oficial em quase 100 países 2 .…”

Section: Introductionunclassified

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Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Müller¹,

Protti²,

Machado³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoOs fermentadores tipo air lift oferecem vantagens tais como: eficiente homogeneização dos componentes, baixo cisalhamento e economia de energia, pois o meio é agitado pelo processo de aeração, sem necessidade de agitação mecânica. O objetivo deste trabalho foi analisar a cinética de crescimento de Saccharomyces boulardii neste fermentador, com aeração de 1 e 1,5 vvm (volume de ar por volume de meio, por minuto), comparada com o crescimento em frascos agitados em shaker, visando a futura aplicação deste fermentador, em escala industrial. Os resultados indicaram que houve uma diminuição do pH com o consumo da glicose do meio, a qual foi totalmente consumida até o final da fase exponencial, de 5 e 6 horas para o shaker e o air lift, respectivamente. Após este período houve uma alteração na velocidade de crescimento de S. boulardii, em ambos os equipamentos, indicando uma possível mudança na fonte de carbono utilizada, uma vez que toda a glicose foi consumida após estes períodos. Os valores de velocidades específicas de crescimento foram semelhantes para o shaker e air-lift com 1,0 vvm, porém inferiores ao air-lift com 1,5 vvm, indicando que neste último reator há possibilidades de se conseguir uma velocidade de produção celular maior, dependendo apenas da eficiência de oxigenação oferecida. Palavras-chave: S. boulardii; fermentação; air lift; shaker. AbstractThis work aimed to analyze the kinetics of S. boulardii growth in an air lift fermentor under two aeration conditions: 1 and 1.5 air vvm (air volume per volume of culture medium per minute), in comparison with growth in shaken flasks, with a view to the future application of this fermenter on an industrial scale. Air lift fermentors offer advantages such as efficient homogenization of the components, low shear stress, and energy savings because the medium is stirred by aeration and does not require mechanical stirring. The pH of the medium decreased with the glucose uptake during the exponential phase, probably due to the formation of secondary metabolites. The entire process showed a similar specific growth rate during the exponential phase (up to 5 hours in the case of the shaker and 6 hours in that of the air-lift fermentor), indicating a possible change in the carbon source, since all the glucose was depleted after the aforementioned periods. After 6 hours, the growth rates in the shaker and the fermentor were similar under 1.0 vvm, but lower than in the fermentor under 1.5 vvm, suggesting that the fermentor may reach a higher cell production rate depending only on the oxygenation efficiency.

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“…In fact, the world production of bakers' yeasts is 2.2−2.4 million tons of fresh matter (with 30% dry matter) per year, just for baking, with Europe and North America being the main producers. Bakers' yeast consumption in European countries is around 1.2−1.8 kg per inhabitant per year (Trivedi et al, 1986; Oura et al, 1982). With regards to the world production of wine yeasts, this reaches 300−600 tons (dry matter) per year (Kreuz, 1993).…”

Section: Introductionmentioning

confidence: 99%

Development of New Strains for the Food Industry

Benı́tez

Gasent-Ramirez

Castrejón

et al. 1996

Biotechnology Progress

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This review examines the desired characteristics and possibilities of genetic manipulation of industrial yeasts. Brewing, wine, and distillers' yeasts are characterized by good utilization of sugar, alcohol tolerance and production, flavor and aroma, flocculation, fermentation rate, cropping ratio, ability to utilize trisaccharides, dextrines and starch, rapid onset of fermentation, nonfoaming fermentation, and low H 2 S production. The characteristics required for a good bakers' yeast include high potential glycolytic activity, ability to adapt rapidly to changing substrates, high invertase activity, high potential maltose fermentation rate and quality in terms of dough fermentation, storage ability, and osmotic resistance to salts and sugars. In all of these cases, the major desirable factors are under genetic control and hence are potentially subject to improvement by genetic manipulation. However, this control is thought to be governed by several, in most cases, unidentified genes. So, although most genetic techniques developed for laboratory yeasts are potentially applicable to the study and improvement of the properties of industrial yeast strains, traits such as homothallism, aberration in mating behavior, polyploidy, aneuploidy, poor sporulation and poor spore viability, etc., make conventional hybridization and isolation of single spore clones more difficult.

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Bakers' Yeast

Cited by 34 publications

References 158 publications

Optimization of Protein Production By Candida Utilis In Industrial Vinasse With Applicability In Food

Optimization of Protein Production By Candida Utilis In Industrial Vinasse With Applicability In Food

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Development of New Strains for the Food Industry

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