Dried Yeast as Fodder for Livestock

Braude, R.

doi:10.1002/j.2050-0416.1942.tb06168.x

Cited by 19 publications

(4 citation statements)

References 6 publications

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“…Carter & Phillips (40) and Loesecke (146) also made comprehensive reviews of the literature on the nutritive value of yeast. Their conclusions are in general accord with those of Braude (30). A summary of opinions expressed by Lembke with regard to the value of mycelia from various fungi as a source of human food may be found in Robinson (188) or Saeman et al (191).The health of human subjects fed the dried mycelium of Fusarium, Candida, Oidium, Endomyces, and Rhizopus was better than that of the control popu lation on a war-time diet.…”

Section: The Nutritional Value Of Fungus Foodssupporting

confidence: 68%

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Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

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Section: The Nutritional Value Of Fungus Foodssupporting

confidence: 68%

“…Braude (30) in 1942 cited 113 papers in a review of the use of yeast as fodder for cattle. The conclusion drawn was that dried yeast is a valuable foodstuff usually being rich in most essential amino acids and in B vitamins.…”

Section: The Nutritional Value Of Fungus Foodsmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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“…The analytical results calculated on a moisturefree basis are shown in Table 1 and are compared with figures given by Braude (1942) for dried yeast, and with typical figures for linseed cake. It will be seen from Table 1 that the protein and ash contents Table 1.…”

Section: Methodsmentioning

confidence: 99%

The utilization of non-protein nitrogen in the bovine rumen. 5. The isolation and nutritive value of a preparation of dried rumen bacteria

McNaught

Smith

Henry

et al. 1950

Biochemical Journal

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the disulphide bond in the wool at all until considerable degradation has occurred. Simple cystine polypeptides of varying compositions are now being synthesized to determine in which stereochemical arrangement if any the cystine disulphide bond cannot be oxidized by hypochlorite and permanganate. SUMMARY 1. A study has been made of the reaction of the disulphide bond in wool with different oxidizing agents. 2. Chlorine, hypochlorous acid and peracetic acid are capable of oxidizing all the cystine in wool, whereas acid permanganate and alkaline hypo-chlorite are only capable of oxidizing 25 % of the cystine present. The cystine in wool may therefore be divided into two fractions, one ofwhich is oxidized by the latter two reagents, and the other not. 3. The difference in reactivity of the two cystine fractions cannot be ascribed to morphological causes since the cystine of physically modified wools and powdered horn shows the same division. 4. The two fractions are not related to the Phillips (1946) cystine fractions. Possible explanations for the differences in reactivity are discussed. The authors wish to thank Messrs Wolsey Ltd., Leicester, for financial support which made this investigation possible, Prof. H. V. A. Briscoe for his help and interest, and Mr D. Gough for carrying out some of the preliminary experiments. * Previous papers in this series were published under the general title 'The Utilization of Urea in the Bovine Rumen'; see Smith & Baker (1944).

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“…Ordinary brewer's yeast and the specially cultivated yeast together provided 60 per cent of Germany's fodder protein needs during the First World War. 37 The other major advance made in wartime Germany, the development of fermentation glycerol by Connstein and Ludecke, has recently been recounted by Benninga. 38 The British counterpart of this German enterprise was the acetone-butanol process.…”

Section: Apotheosis: First World Warmentioning

confidence: 99%

The zymotechnic roots of biotechnology

Travis¹,

Hornix²,

Bud

1992

Brit. J. Hist. Sci

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Louis Pasteur plays a role in the creation myth of biotechnology which resembles the heroic position of his great antagonist Liebig in the story of agricultural chemistry. His intellectual development, expressed in a great book, supposedly underlay a revolution in practice. Similarly, biotechnology is conventionally traced back to Pasteur, through whose influence, it has been assumed, ancient crafts were transformed into an applicable science of microbiology. The emphasis on Pasteur's work in the history of biotechnology has served to bolster the image of progress in the technology following from periodic scientific breakthroughs. Elsewhere I have argued that biotechnology can be better seen as a boundary object, to use Star and Griesemer's terminology, between biology and engineering. As such it has been significant throughout this century, and the word has been used since 1917.

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Dried Yeast as Fodder for Livestock

Cited by 19 publications

References 6 publications

Foods and Feeds from Fungi

Foods and Feeds from Fungi

The utilization of non-protein nitrogen in the bovine rumen. 5. The isolation and nutritive value of a preparation of dried rumen bacteria

The zymotechnic roots of biotechnology

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