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Journal articles on the topic 'Cerevisaie'

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Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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1

Utama, Cahya Setya, Bambang Sulistiyanto, and Bhakti Etza Setiani. "Profil Mikrobiologis Pollard yang Difermentasi dengan Ekstrak Limbah Pasar Sayur pada Lama Peram yang Berbeda." Jurnal Agripet 13, no. 2 (October 1, 2013): 26–30. http://dx.doi.org/10.17969/agripet.v13i2.816.

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Profile microbiological of pollard fermented with extract of waste vegetable market in different long ripened ABSTRACT. The purpose of fermentation is to produce a product (material feed) that have nutritional content, texture and better biological availability, while it also can reduce the anti-nutritional. Microorganisms are often used as probiotics in feed is kind of Lactobacillus sp and Saccharomyces cerevisiae. Microorganisms are able to produce secondary metabolites such as β -glucan, mannan oligosaccharides and anti-cancer. Very familier as probiotic Lactobacillus among humans or livestock , while saccharomyces cerevisiae have specific characteristics in animal feed because of its ability to produce glutamic acid which can increase feed palatability. Grant Saccharomyces cerevisie can enhance digest protein and fiber, such as cellulose and hemicellulose , with Sacaromyces cerevisiea supplementation can increase the rate of short-chain fatty acids in cecum and suppresses the growth of bacteria from the Enterobacteriaceae species. Observing the above, needed an activity to find additional engineering efforts antibiotics as a source of natural probiotic , prebiotic and synbiotic on the particular poultry and livestock in general, to take advantage of the waste as a probiotic supplement that naturally produced feed additives to support healthy organic livestock production and economically.
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2

Marinov, Luka, Ana Jeromel, Ivana Tomaz, Darko Preiner, and Ana Marija Jagatić Korenika. "Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´." Glasnik zaštite bilja 44, no. 4 (July 12, 2021): 56–66. http://dx.doi.org/10.31727/gzb.44.4.8.

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Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.
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BARBULESCU, Iuliana Diana, Corina DUMITRACHE, Camelia Filofteia DIGUTA, Mihaela BEGEA, Petruta Mihaela MATEI, Mihai FRINCU, Simona Ioana MARCULESCU, et al. "EVOLUTION AT THE MICROFERMENTER LEVEL OF THE GROWTH DYNAMICS OF Saccharomyces cerevisiae AND Starmella bacillaris YEASTS WITH POTENTIAL FOR USE IN WINEMAKING AT THE PIETROASA WINERY." AgroLife Scientific Journal 11, no. 2 (December 31, 2022): 9–16. http://dx.doi.org/10.17930/agl202221.

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The grape surface hosts a complex community of yeast Saccharomyces and non-Saccharomyces species responsible for spontaneous alcoholic fermentation in wine industry. The yeast strains used for this study were isolated from ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape varieties from Pietroasa vineyard, and the isolates were identified through a molecular method. Identification of yeast strains through the BLASTn analysis of the 5.8S-ITS region revealed that PFE5 strain showed the best sequence match to Saccharomyces cerevisiae (98% similarity) and PFE15 strain to Starmerella bacillaris (99.78% similarity), respectively. In this first micro-pilot study, the differences between Sacharomyces and non-Saccharomyces yeasts in batch (for Starmella bacillaris) and fed-batch fermentation system (for S. cerevisae) and how these regimes influence the culture growth were assessed. The applied fed-batch process was capable for producing two times more S. cerevisae yeast biomass than Starmella bacillaris through a batch process. In addition, the yield of S. cerevisiae converting the substrate into biomass was 42.3%, almost double compared to the yield of Starmella bacillaris. Moreover, the cell wet weight (WCW) for S. cerevisae was 32.5 g/L and for Starmella bacillaris 15.35 g/L, respectively. Both yeast biomass will be used at Pietroasa winery for inoculation separately or mixed as co-culture for ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape juice.
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4

Malianti, Lezita, and Nova Lestari. "KANDUNGAN NUTRISI LIMBAH BIJI DURIAN (Durio zibethinus Murr) YANG DIFERMENTASI DENGAN RAGI TAPE (Saccharomyces cerevisiae) DAN RAGI TEMPE (Rhizopus oligosporus)." Jurnal Inspirasi Peternakan 1, no. 2 (July 25, 2021): 121–29. http://dx.doi.org/10.36085/jinak.v1i2.1826.

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 Pemanfaatan limbah yang belum mempunyai nilai ekonomis, berlimpah dan mengandung gizi relatif baik bahkan dapat mengurangi pencemaran lingkungan adalah tindakan bijaksana.  Biji durian adalah salah satu limbah yang cenderung meresahkan masyarakat disaat musim buah durian. Namun pemanfaatannya sebagai sumber pakan masih sangat terbatas. Hal ini disebabkan rendahnya kualitas gizi biji durian merupakan faktor pembatas dalam pemanfaatanya sebagai pakan ternak. biji durian harus diolah terlebih dahulu agar nilai gizinya meningkat. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dengan beberapa level Saccharomyces cerevisiae dan Rhizopus oligosporus terhadap peningkatan kualitas nutrisi tepung biji durian.Penelitian ini dilaksanakan pada Bulan Februari-November 2018 di Desa Sri Kuncoro Kabupaten Bengkulu Tengah, analisa Proksimat dilakukan di Laboratorium Nutrisi dan Bahan Makanan Ternak Universitas Bengkulu serta analisa Asam Amino dilakukan Laboratorium Terpadu Institut Pertanian Bogor. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan.  Steel dan Torrie (1991), dengan perlakuan yang diujikan sebagai berikut : F0 (kontrol) = Tepung Biji Durian Kukus; FS 0,5 = Fermentasi dengan  0,5 % Saccharomyces cerevisiae; FS 0,75 = Fermentasi dengan  0,75 % Saccharomyces cerevisiae; FR 0,5 = Fermentasi dengan  0,5 % Rhizopus oligosporus; FR 0,75  = Fermentasi dengan  0,75 % Rhizopus oligosporus. parameter yang diamati adalah asam amino, protein kasar, kadar air, bahan kering, bahan organik, serat kasar, lemak kasar dan abu tepung biji durian yang difermentasi dengan Saccharomyces cerevisiae dan Rhizopus oligosporus pada lama penyimpanan 48 jam.Hasil penelitian menunjukkan bahwa perlakuan fermentasi tepung limbah biji durian dengan ragi tape (Saccharomyces cerevisiae) dan ragi tempe (Rhizopus oligosporus) tidak mengganggu kandungan nutrisi hanya terjadi penurunan pada nilai serat kasar. Hasil terbaik yang menunjukkan perubahan nilai nutrisi yaitu pada perlakuan dengan menggunakan ragi tape 0,75% mengacu pada kemampuan menguraikan serat kasar. Kata Kunci : Limbah Biji Durian, Fermentasi, Saccharomyces cerevisiae, Rhizopus oligosporus,
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Pejin, Dusanka, Irena Dosanovic, Stevan Popov, Zvonimir Suturovic, Jovana Rankovic, Sinisa Dodic, Jelena Dodic, and Vesna Vucurovic. "Influence of dough freezing on Saccharomyces cerevisiae metabolism." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After defrosting, at room temperature, samples were taken from the surface and the middle part of dough (under aseptic conditions), and the percentage of living S. cerevisiae cells was determined. During frozen storage of dough, the number of living S. cerevisiae decreased. After 28 days of frozen storage, the percentage of live cells on the surface and inside the dough was 53,1% and 54,95%, respectively. The addition of k-carragenan to dough increased the percentage of living cells in the middle part of dough up to 64,63%. Pure cultures, isolated from survived S. cerevisia cells in frozen dough by agar plates method (Koch's method), were multiplied in optimal liquid medium for yeasts. The content of cytochromes in S. cerevisiae cells was determined by spectrophotometric method. The obtained results showed that the content of cytochromes in survived S. cerevisiae cells was not affected by dough freezing process. Growth rate and fermentative activity (Einchor's method) were determined in multiplied cells.
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6

Suprayogi, Wara Pratitis Sabar. "INKORPORASI SULFUR DALAM PROTEIN ONGGOK MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN SACCHAROMYCES CEREVISIAE." Caraka Tani: Journal of Sustainable Agriculture 25, no. 1 (November 3, 2017): 33. http://dx.doi.org/10.20961/carakatani.v25i1.15530.

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<p>This research was conducted to determine the influence of incubation time and dose of sulphur in organik fermentation with Saccharomyces cerevisiae. This resech was in vitro at Laboratory Animal Nitrition. Departement Animal of Science, Agriculture Fakulty, Sebelas Maret University. This research was condukted for 3 month. The material were used cassava fermented with fungi Saccharomyces cerevisiae. And and the treatment of dose sulphur at 0 and 1500 mg/kg of substrate (water content 60%), time incubatin 2, 3 and 4 day. The result of experiment were analysed using completely randomozed design faktorial 2x3 and each treatment is repeated 3 time. The results of variance analysis showed that cassava fermented with Saccharomyces cerevisia with 3 day incubation time and addition of sulfur 1500 mg/kg can increase organic matter and protein content of biomassa fermentation significantly (p&lt;0,05)but the level of crude fiber showed non significanly effects.</p>
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7

Chen, Xiaodie, Man Lin, Lujun Hu, Teng Xu, Dake Xiong, Li Li, and Zhifeng Zhao. "Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider." Fermentation 9, no. 2 (January 23, 2023): 102. http://dx.doi.org/10.3390/fermentation9020102.

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The study examined the effect of Lactobacillus plantarum together with Saccharomyces cerevisiae on cider quality through simultaneous and sequential inoculation strategies to evoke malolactic fermentation. The antioxidant activities and flavor compound profiles of apple ciders fermented with mixed cultures of commercial wine yeast (S. cerevisia SY) and autochthonous bacteria (L. plantarum SCFF107 and L. plantarum SCFF200) were assessed. The antioxidant ability results indicated that apple ciders fermented with the simultaneous inoculation method had a higher DPPH radical scavenging rate and total antioxidant capacity, especially for SIL107 cider (simultaneous inoculation with S. cerevisiae SY and L. plantarum SCFF107), which exhibited the highest DPPH free radical scavenging activity (78.14% ± 0.78%) and the highest total antioxidant ability (255.92 ± 7.68 mmol/L). The results showed that ciders produced by mixed inoculation with L. plantarum improved flavor because of their higher contents of volatiles such as esters and higher alcohols and higher contents of non-volatile compounds like organic acids and polyphenols in comparison with the single culture of S. cerevisiae, especially for the simultaneous inoculation method. In addition, irrespective of the inoculation mode, compared to the single culture of cider, L-malic acid degraded dramatically in the presence of L. plantarum during alcoholic fermentation, accompanied by increases in lactic acid. What is more, sensory evaluation results demonstrated that ciders produced by mixed cultures gained higher scores than ciders fermented by the single culture of S. cerevisiae, especially in the simultaneous inoculation mode, in terms of the floral, fruity, and overall acceptability of the cider. Therefore, our results indicated that simultaneous inoculation with L. plantarum was found to compensate for some enological shortages of single S. cerevisiae fermented ciders, which could be a potential strategy to enhance the quality of cider products.
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8

Romanovich, M. M., B. M. Kurtyak, O. N. Broda, and I. A. Matyukha. "ІНТЕНСИВНІСТЬ ПРОЦЕСІВ ПОЛ У КУРЧАТ–БРОЙЛЕРІВ ЗА НА ТЛІ ВАКЦИНАЦІЇ ПРОТИ ХВОРОБИ ГАМБОРО ТА ЗА ДІЇ ДРІЖДЖІВ SACCHAROMICES CEREVISIAE І ПРОБІОТИКА БПС–44." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 18, no. 3(71) (October 14, 2016): 79–82. http://dx.doi.org/10.15421/nvlvet7118.

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The paper studies the influence of feeding broiler chickens in the composition of animal feed preparation BPS–44 and various doses of the yeast Saccharomyces cerevisiae on the intensity of lipid peroxidation (LPO) in terms of vaccination against Gumboro disease.The study was conducted on four groups of chickens at 100 birds each. The control group of chickens fed a standard feed (SC) and a 15–day–old vipoyuvaly vaccine against Gumboro disease (Gumbokal IM Forte SPF). The first experimental group of birds, in addition to the UK received – probiotic BPS–44 (based on Bacillus subtilis strain 44) in an amount of 0.21 g / kg, the second research group – 1% of the yeast Saccharomyces cerevisiae. The third research group of chickens – 2% of the yeast Saccharomyces cerevisiae. For studies using the blood that was taken from the chickens after decapitation at different ages: 11–, 27–, 34– and 41–day–old.It was stated a higher content of intermediate and final products of lipid peroxidation in the blood plasma of broilers in the 27–, 34– and 41–day–old, compared with 11–day, which indicates an increase in the intensity of lipid peroxidation processes and indicates their dependence on age and poultry immunization period . Feeding broiler chickens in the composition of feed yeast Saccharomuces cerevisie and probiotic BPS–44 causes an inhibitory effect on the intensity of lipid peroxidation processes in their body, namely a reduction (p <0,01 – 0,001) content of lipid hydroperoxide and TBA–active products can be detoxication properties associated with study drugs.
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9

NURHAYATI, Nurhayati, Berliana Berliana, and Nelwida Nelwida. "Efisiensi Protein Ayam Broiler yang Diberi Ampas Tahu Fermentasi dengan Saccharomyces cerevisiae (Protein Efficiency of Broiler Chicken Fed fermented Waste Tofu with Saccharomyces cerevisiae)." Jurnal Ilmiah Ilmu-Ilmu Peternakan 22, no. 2 (December 16, 2019): 95–106. http://dx.doi.org/10.22437/jiiip.v22i2.6725.

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Tujuan dari penelitian ini adalah untuk mengevaluasi pertambahan bobot badan dan efisiensi penggunaan protein pada ayam broiler yang diberi pakan mengandung ampas tahu hasil fermentasi menggunakan Saccaromyces cerevisae. Ampas tahu difermentasi menggunakan Saccharomyces cerevisiae sebanyak 2 % dengan lama waktu fermentasi 72 jam. Setelah dipanen dianalisa kandungan nutrisinya dan diberikan pada ayam broiler sebanyak 200 ekor selama 5 minggu pemeliharaan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dengan 4 ulangan. Perlakuannya yaitu P0= Pakan komersil (kontrol), P1 = Pakan komersil + 10 % ampas tahu fermentasi, P2 = Pakan komersil + 20% ampas tahu fermentasi, P3 = Pakan komersil + 30% ampas tahu dan P4 = Pakan komersil + 40% ampas tahu fermentasi. Peubah yang diamati adalah konsumsi ransum, konsumsi protein, dan efisiensi penggunaan protein. Data yang diperoleh di analisis ragam dan pengaruh perlakuan terhadap peubah yang diamati diuji dengan uji Jarak Berganda Duncan. Hasil analisis ragam menunjukkan bahwa penggunaan ampas tahu hasil fermentasi dengan Saccharomyces cerevisiae sampai level 20% tidak berbeda nyata (P>0.05) dengan kontrol, tetapi semakin tinggi penggunaannya (>20%) dalam pakan nyata (P<0.05) menurunkan konsumsi pakan, konsumsi proein. Dari hasil tersebut dapat disimpulkan bahwa penggunaan ampas tahu fermentasi dalam pakan broiler dapat digunakan sampai 20% untuk memperbaiki efisiensi penggunaan protein.
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Türkel, Sezai, Özgür Bayram, and Elif Arık. "Glucose Signaling Pathway and Growth Conditions Regulate Gene Expression in Retrotransposon Ty2." Zeitschrift für Naturforschung C 64, no. 7-8 (August 1, 2009): 526–32. http://dx.doi.org/10.1515/znc-2009-7-811.

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Gene expression in the yeast retrotransposon Ty2 is regulated at transcriptional and translational levels. In this study, we have shown that the transcription of Ty2 is partially dependent on the membrane-bound glucose sensors Gpr1p and Mth1p in Saccharomyces cerevisiae. Transcription of Ty2 decreased approx. 3-fold in the gpr1, mth1 yeast mutant. Moreover, our results revealed that the transcription of Ty2 fluctuates during the growth stages of S. cerevisae. Both transcription and the frameshift rate of Ty2 rapidly dropped when the stationary stage yeast cells were inoculated into fresh medium. There was an instant activation of Ty2 transcription and a high level expression during the entire logarithmic stage of yeast growth. However, the transcription of Ty2 decreased 2-fold when the yeast cultures entered the stationary stage. The frameshift rate in Ty2 also varied depending on the growth conditions. The highest frameshift level was observed during the mid-logarithmic stage. It decreased up to 2-fold during the stationary stage. Furthermore, we have found that the frameshift rate of Ty2 diminished at least 5-fold in slowly growing yeasts. These results indicate that the transcription and the frameshift efficiency are coordinately regulated in the retrotransposon Ty2 depending on the growth conditions of S. cerevisiae.
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Ida, Novita Cholifah, Hadi Sariono, and Herman Estu Eka Putra. "Metode Penyimpanan Mikroba Saccharomyces cereviseae dengan Menggunakan Teknik Cryogenic Freezing di Laboratorium Biosain." Jurnal Pengembangan Potensi Laboratorium 1, no. 2 (August 31, 2022): 67–72. http://dx.doi.org/10.25047/plp.v1i2.3066.

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Di Laboratorium Biosain Politeknik Negeri Jember memiliki stok isolat Saccharomyces cereviseae dalam jumlah yang banyak dengan biaya yang minimalis untuk proses penyimpanan. Selama ini di Laboratorium tersebut melakukan metode peremajaan secara berkala dengan cara inokulasi berulang pada media agar sehingga beresiko terkontaminasi yang mengakibatkan harus dilakukan identifikasi untuk memperoleh kultur standar mikroba yang murni. Penelitian ini bertujuan untuk memperoleh metode penyimpanan yang optimum untuk penyimpanan mikroba dalam jangka waktu panjang di Laboratorium Biosain. Metode penelitian ini adalah pengujian dan perbandingan viabilitas mikroba (Saccharomyces cereviseae) pada penyimpanan jangka pendek yang dilakukan pada suhu dingin non-beku (refrigerator), dan penyimpanan jangka panjang, dengan cryogenic freezing. Metode tersebut dilakukan dengan pemberian agen krioprotektan (gliserol). Sehingga diharapkan mendapatkan ketersediaan isolat mikroba yang stabil dan pemanfaatannya berkelanjutan dalam jangka waktu yang diinginkan. Perlakuan penyimpanan Saccharomyces cerevisiae dengan metode cryogenic freezing memberikan daya viabilitas lebih baik dibandingkan metode penyimpanan lainnya. Preservasi secara cryogenic, adalah teknik penyimpanan mikroba dalam media cair dengan penambahan senyawa cryoprotectant (gliserol 10 %) dan dibekukan pada suhu sangat rendah dalam nitrogen cair
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Zappaterra, Federico, Daniela Summa, Bruno Semeraro, Raissa Buzzi, Claudio Trapella, Miguel Ladero, Stefania Costa, and Elena Tamburini. "Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative." Fermentation 6, no. 4 (October 3, 2020): 96. http://dx.doi.org/10.3390/fermentation6040096.

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Sorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations. Reactions between sorbic acid and glycerol catalyzed by lipases were studied in order to develop a novel sorbic acid derivate with a promising hydrophilic profile. The esterification reaction between sorbic acid and glycerol in a solvent-free system were performed with an immobilized lipase B from Candida antarctica (CALB). The glycerol sorbate product has been tested against S. griseus bacterium and Saccharomyces cerevisiae yeast. Results indicate that the esterification of sorbic acid with glycerol does improve its antimicrobial properties against Saccharomyces cerevisie. The reported results demonstrate that esterification can be used as a strategy to improve the antimicrobial activity of sorbic acid.
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Jangprai, Araya, and Surintorn Boonanuntanasarn. "Ubiquitous Promoters Direct the Expression of Fatty Acid Delta-6 Desaturase from Nile Tilapia (Oreochromis niloticus) in Saccharomyces cerevisiae." Journal of Molecular Microbiology and Biotechnology 28, no. 6 (2018): 281–92. http://dx.doi.org/10.1159/000499568.

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In general, promoters have significant influence on recombinant protein production. Herein, we compared the performance of actin (p<i>ACT</i>), phosphoglycerate kinase (p<i>PGK</i>), and translational elongation factor (p<i>TEF</i>) promoters for driving the expression of fatty acid delta-6 (Δ6) desaturase from Nile tilapia (<i>Oreochromis niloticus</i>; <i>Oni-fads2</i>) in <i>Saccharomyces cerevisiae</i>. Our results showed that by applying real-time RT-PCR, the highest level of <i>Oni-fads2</i> mRNA was observed in <i>S. cerevisiae</i> carrying the expression vector driven by p<i>TEF</i> promoters. Exogenous substrate C18:2n-6 was used to determine Δ6 activity by quantitatively determining the C18:3n-6 product. The results showed that highest Δ6 desaturation was observed when using p<i>TEF</i> as a promoter. Recombinant <i>S. cerevisia</i>e cells expressing <i>Oni-fads2</i> driven by p<i>TEF</i> were tested with the substrate C18:3n-3, and Δ6 desaturation efficiently converted C18:3n-3 to C18:4n-3. Furthermore, crude extract of recombinant yeast also exhibited Δ6 activity. Thus, recombinant <i>S. cerevisia</i>e cells expressing <i>Oni-fads2</i> driven by the p<i>TEF</i> promoter have potential as a yeast factory for the sustainable production of long-chain polyunsaturated fatty acids.
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Musiyaka, V. K., A. A. Gladun, V. V. Sarnackaya, and R. I. Gvozdyak. "Antimutagenic activity of Saccharomyces cerevisiae strains." Biopolymers and Cell 16, no. 4 (July 20, 2000): 284–88. http://dx.doi.org/10.7124/bc.000573.

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Gromozova, E. N., T. L. Kachur, S. I. Voychuk, and M. S. Kharchuk. "Research of Metachromatic Reaction of Saccharomyces cerevisiae." Mikrobiolohichnyi Zhurnal 78, no. 3 (May 30, 2016): 45–51. http://dx.doi.org/10.15407/microbiolj78.03.045.

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Nata, Iryanti Fatyasari, Jody Hartoto Prayogo, and Toni Arianto. "PRODUKSI BIOETANOL DARI ALKALI-PRETREATMENT JERAMI PADI DENGAN PROSES SIMULTANEOUS SACHARIFICATION AND FERMENTATION (SSF)." Konversi 3, no. 1 (April 1, 2014): 10. http://dx.doi.org/10.20527/k.v3i1.132.

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Abstrak- Jerami padi merupakan limbah pertanian yang mengandung 39% selulosa dan 27,5% hemiselulosa, jika dihidrolisis jerami padi dapat dikonversi menjadi gula sederhana selanjutnya difermentasi menjadi bioetanol. Penelitian ini bertujuan mengetahui pengaruh pretreatment jerami padi dan kondisi operasi (jumlah enzim selulase dan Saccharomyces cereviseae) dalam produksi bioetanol dengan proses Simultaneous Saccharification Fermentation (SSF). Proses delignifikasi dilakukan dengan cara merendam jerami padi yang sudah dihaluskan dengan 2% NaOH (w/v) pada suhu 85oC selama 1 jam. Jerami padi dikeringkan setelah pretreatmen yang sebelumnya dicuci sampai pH filtratnya netral. Selanjutnya jerami padi kering digunakan sebagai substrat dalam SSF dengan menggunakan enzim selulase (20, 30 dan 40 FPU) dan S. Cerevisiae ( 2, 4 dan 6 ose) selama 3 hari dalam acetate buffer pH 5 serta penentuan konsentrasi etanol menggunakan Gas Chromatography (GC). Dengan analisis Scanning Electrom Microscope (SEM) dan X-Ray Diffraction (XRD), struktur permukaan yang rapi dan diselimuti oleh lignin menjadi kasar dan pecah yang diiringi dengan peningkatan struktur kristal sebesar 33,24% dari jerami padi setelah pretreatment dengan NaOH. Kadar bioetanol yang dihasilkan untuk 20 FPU, 30 FPU dan 40 FPU dengan kandungan S.Cerevisiae 2 ose berturut-turut adalah 0,45%, 0,44% dan 0,43%. Dari variasi jumlah S. Cerevisiae 2,4 dan 6 ose dengan enzim selulase 20 FPU menghasikan bioetanol sebesar 0,45%, 0,46% dan 1,07%. Kadar bioetanol yang dihasilkan dengan substrat yang di pretreatment dapat meningkatkan konsentrasi bioetanol sebesar 82,2% pada kondisi SSF yang sama. Pretreatment terhadap substrat memberikan efek terhadap produk SSF karena dengan penghilangan lignin akan memaksimalkan kerja enzime selulase mengkonversi sellulosa menjadi glukosa. Kata Kunci : Jerami padi, delignifikasi, bioetanol, SSFAbstract- Rice straw is an agricultural waste which contains 39% cellulose and 27.5% hemicelluloses. Rice straw can be converted into bio ethanol by Simultaneous Saccharification Fermentation (SSF) process. The aims of this research are to investigate the influence of rice straw pretreatment and operation condition (number of cellulose enzyme and Saccharomyces cereviseae) for bioethanol production. The bioethanol conversion was devided by 2 steps, there were delignification and SSF. Delignification process was done by soak rice straw in NaOH 2% heated at temperature 85 oC for 1 hour then washed with water. The pretreatment rice straw was used as substrate in SSF. SSF was conducted in the presence of cellulase enzyme (20, 30, and 40 FPU) and Sacharomyces Cerevisiae (2,4 and 6 ose) for 3 days. The bioethanol concentration produced for 20 FPU, 30 FPU, and 40 FPU in 2 ose S.careviseae are 0,45%, 0,44%, and 0,43% respectively. The addition number of Saccharomyces cereviseae was gave high concentration of bioethanol. The result shown that bioethanol concentration of 2 ose, 4 ose and 6 ose are 0,45%, 0,46% and 1,07%, respectively. In the same concentration of enzyme (20 FPU) which pretreatment and non pretretament substrate was increased of bioethanol concentration up to 82,2%. The pretretment process was broken the structure of lignin and made enzyme easy to attached cellulose and converted to glucose. Keywords : Rice straw, delignification, bioethanol, SSF
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Mgbeahuruike, Anthony Christian, Toochukwu Eleazar Ejiofor, Michael Ushie Ashang, Chiamaka Ojiako, Christian C. Obasi, Chuka Ezema, Obianuju Okoroafor, Mulunda Mwanza, Magnus Karlsson, and Kennedy F. Chah. "Reduction of the Adverse Impacts of Fungal Mycotoxin on Proximate Composition of Feed and Growth Performance in Broilers by Combined Adsorbents." Toxins 13, no. 6 (June 21, 2021): 430. http://dx.doi.org/10.3390/toxins13060430.

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Synergistic interaction of adsorbents in reducing the adverse impacts of mycotoxin on performance and proximate composition of broiler feeds was investigated. Fungal growth was induced by sprinkling water on the feed. S. cerevisiae + bentonite, kaolin + bentonite or S. cerevisiea + kaolin adsorbent combinations (1.5 g/kg feed) were added and the feeds were stored in black polythene bags. An untreated group was kept as a positive control while fresh uncontaminated feed was used as a negative control. Mycotoxins were extracted from the feeds and quantified using reverse phase HPLC. Proximate composition, nutrient digestibility of the feeds, feed intake and weight gain of the broilers were measured. Deoxynivalenol (DON) concentration in the contaminated/untreated feed was 347 µg/kg while aflatoxin B1 (AFB1) was 34 µg/kg. Addition of bentonite and kaolin in the contaminated feed reduced AFB1 and DON to significantly lower levels. Feed intake and weight gain were low in the broilers fed the contaminated feed. The carbohydrate level was significantly (p < 0.05) reduced from 62.31 to 40.10%, crude protein digestibility dropped from 80.67 to 49.03% in the fresh feed and contaminated feed respectively. Addition of the adsorbents (S. cerevisiae and bentonite) significantly (p < 0.05) improved these parameters.
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Hasan, Akhmad Endang Zainal, Dimas Andrianto, Husnawati, Faisal Rahman, Nurliani Bermawie, Heddy Julistiono, and Eny Ida Riyanti. "ISOLATION AND ANTI-YEAST ACTIVITY OF SECONDARY METABOLITES OF SOURSOP LEAF ENDOPHYTIC FUNGI." Indonesian Journal of Applied Research (IJAR) 3, no. 1 (May 12, 2022): 56–66. http://dx.doi.org/10.30997/ijar.v3i1.184.

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This study aimed to isolate the endophytic fungi of soursop leaves that have the potential as anti-yeast. Soursop leaves were collected from 3 locations in West Java, Indonesia. The secondary metabolites produced by the endophytic fungi were extracted with ethyl acetate and tested for anti-yeast activity against Saccharomyces cerevisiae and Candida tropicalis. Profile of extracts contents characterization was carried out by using thin-layer chromatography (TLC). Twelve monoculture soursop leaves endophytic fungi isolates from Sukabumi (3 isolates), Cianjur (3 isolates), and Garut (6 isolates). It showed different abilities to inhibit C. tropicalis and S. cereviseae. The best extract is isolat from Cianjur (Sir-C1) and Sukabumi (Sir-S1). The stain patterns seen between the nine endophytic fungi extracts were similar. This indicates that the compounds in them may also be the same. But the extracts have a different absorbance for anti-yeast activities. This indicates that the total metabolites of each isolate are different. TLC results showed that ethyl acetate extraction produced almost the same metabolite components from nine endophytic fungi extracts, and all extracts had an anti-yeast activity with various absorbance. There are differences in the ability of 12 soursop leaf endophytic fungi to inhibit yeast model C. tropicalis and S. cerevisiae. Some extracts have similar TLC profiles, but their anti-yeast activity is not similar
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Chlebicz-Wójcik, Agnieszka, Katarzyna Śliżewska, and Adriana Nowak. "Probiotic properties of Saccharomyces cerevisiae ŁOCK 0119 yeast." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 120, no. 3 (2019): 196–209. http://dx.doi.org/10.15193/zntj/2019/120/308.

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Probiotics including their combinations with prebiotics known as synbiotics have been extensively studied as an alternatives to antibiotic growth promoters commonly used in livestock breeding. Among many microorganisms that may be useful for their host, the Saccharomyces cerevisiae yeast exhibits probiotic potential. The objective of the research study was to select a S. cerevisiae strain suitable for use as a probiotic in newly developed synbiotic preparations for monogastric animals (poultry, swine). The survivability of yeast strains in the presence of bile salts and under low-pH conditions varied and after 4 h of incubation it ranged from 66 to 94 % and from 68 to 97 %, respectively. The S. cerevisiae ŁOCK 0119 strain was characterised by the highest survival rate; the number of live cells of this strain was reduced not more than 9 % after 4 h of incubation under the fixed conditions. Also, this strain exhibited hydrophilic properties and a strong auto- and co-aggregation potential. The selected yeast strain aggregated with pathogenic bacteria (Salmonella spp., Listeria monocytogenes) to a varying degree ranging between 40 and 75 %. The S. cerevisiae ŁOCK 0119 strain inhibited the adhesion of pathogens to the Caco-2 cells, whereby the adhesion of morbific bacteria attachment was reduced to a varying degree (15 ÷ 37 %). Based on the results obtained, it was concluded that the selected S. cerevisiae yeast strain had beneficial properties since it was able to survive during gastrointestinal passage, to colonize the intestines and to reduce the growth of pathogenic microbiota.
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Islammagomedova, Elvira A., Eslanda A. Khalilova, Rasul Z. Gasanov, Aida A. Abakarova, and Dinara A. Aliverdieva. "The Resistance of Yeast Saccharomyces Cerevisiae to Extreme Conditions." UNIVERSITY NEWS. NORTH-CAUCASIAN REGION. NATURAL SCIENCES SERIES, no. 2 (210) (June 28, 2021): 113–18. http://dx.doi.org/10.18522/1026-2237-2021-2-113-118.

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The resistance of the yeast Saccharomyces cerevisiae DAW-3а and Y-503 to the conditions of extreme values of pH, NaCl, temperature has been studied. Under different cultivation modes, the rounded shape of DAW-3a cells is pre-served and this parameter Y-503 changes. Under conditions of different pH values and 30°C, the maximum sizes of cells and giant colonies of the polyploid Y-503 strain were found in comparison with the haploid DAW-3a; at 37°C, the advantage of Y-503 was not observed and the colony sizes of both strains were practically the same. The reaction of the strains to critical concentrations of NaCl in the medium was identical: a decrease in the size of cells and colonies was found; change in the shape, surface, color and structure of colonies. Under conditions of the simultaneous influence of an elevated temperature of 37°C, a wide range of pH and 5 % NaCl, the cell size decreased slightly; under neutral and alkaline conditions of cultivation, a slightly greater tolerance of yeast to salt stress was established; a decrease in the size of giant colonies was found, while the maximum size of the studied strains was noted at pH 11.0, the minimum at pH 3.0. The study of the tolerance of the yeast S. cerevisiae DAW-3a and Y-503 to extreme factors is of particular interest in connection with the possibility of using stress-resistant strains in biotechnological processes.
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Jang, In-Taek, Young-Hun Kim, Min-Gu Kang, Sung-Hun Yi, Sung-Il Lim, and Jong-Soo Lee. "Production of Tyrosinase Inhibitor from Saccharomyces cerevisiae." Korean Journal of Mycology 40, no. 1 (April 1, 2012): 60–64. http://dx.doi.org/10.4489/kjm.2012.40.1.060.

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Jang, Hye-Yoon, Chul-Hwan Oh, and Nam-Soon Oh. "Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59." Korean Journal of Food Science and Technology 45, no. 6 (December 31, 2013): 801–4. http://dx.doi.org/10.9721/kjfst.2013.45.6.801.

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23

Van Der Westhuyzen, Justin, Richard E. Davis, Graham C. Icke, and Jack Metz. "Tissue folates in fruit bats (Rousettus aegyptiacus) with nitrous oxide-induced vitamin B12deficiency and neurological impairment." British Journal of Nutrition 58, no. 3 (November 1987): 485–91. http://dx.doi.org/10.1079/bjn19870116.

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1. Long-term exposure of the fruit bat Rousettus aegyptiacus to nitrous oxide, which inactivates methylco balamin, leads to neurological impairment and ataxia.2. In N2, O-exposed animals, liver concentrations of total folates and methyl folates decreased to less than one fifth that of control animals. Pediococcus cerevisiue-active folates were also reduced.3. In brain, there were no changes in total or methyl folates, but P.cerevisiae-active folates were lower in N2, O-exposed animals.4. Supplementation with methionine retarded the development of neurological impairment and the fall in liver total and methyl folates, but not that in P. cerevisiae-active folates.5. Supplementation with serine failed to retard the development of neurological impairment or fall in hepatic folates.6. The present results suggest that the N2O-induced neurological impairment in the bat is not related to depletion of cerebral folates, but do not exclude changes in the subcellular distribution of folates.
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Park, Ji-Won, Yu-Jeong Jeong, Eun-Ju Ryu, Byung-Woo Kim, Hyun-Ju Kwon, Eun-Woo Lee, Hyun-Tae Lee, and Young-Hee Kim. "Comparison of Heavy Metal Adsorption between Pseudomonas cepacia H42 and Saccharomyces cerevisiae SEY2102." Journal of Environmental Science International 19, no. 9 (September 30, 2010): 1177–85. http://dx.doi.org/10.5322/jes.2010.19.9.1177.

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Xing, Zhaohui, Qi Zhang, Xueyi Shi, and Yan Lin. "Saccharomyces Cerevisiae Immobilized in Alginate for Continuous Fermentation." Journal of Clean Energy Technologies 4, no. 1 (2015): 48–51. http://dx.doi.org/10.7763/jocet.2016.v4.252.

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Khlibyshyn, Yu Ya, and I. Ya Pochapska. "Study of cultivation of yeast saccharomyces cerevisiae in different mediums." Chemistry, Technology and Application of Substances 4, no. 2 (November 1, 2021): 122–26. http://dx.doi.org/10.23939/ctas2021.02.122.

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The article presents the results of a study of the effect of sucrose and maltose concentration on the reproduction process of the yeast Saccharomyces cerevisiae. The studies were performed on samples of alcohol, baking, wine and brewer’s yeast. The regularities of the influence of sucrose and maltose concentration, the final concentration of yeast of different strains and the duration of the lag phase period were studied. The specific growth rates of the studied yeast strains at different concentrations of sucrose and maltose in nutrient media were determined.
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Oh, Jung-Suk, Eung-Ki Min, Chang-Hyun Ahn, and Yeong-Hwan Han. "Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough." Journal of Life Science 23, no. 2 (February 28, 2013): 222–27. http://dx.doi.org/10.5352/jls.2013.23.2.222.

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BĚHALOVÁ, B., Č. NOVOTNÝ, J. ZAJÍČEK, J. PÁSKOVÁ, J. LATINÁK, and M. KOŽENÝ. "Level and composition of sterols of various strains of Saccharomyces cerevisiae." Kvasny Prumysl 32, no. 7 (July 1, 1986): 194–96. http://dx.doi.org/10.18832/kp1986053.

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OBERNAUEROVÁ, M., and J. ŠUBÍK. "Biochemical-genetic aspects of saccharose utilization by yeast of Saccharomyces cerevisiae." Kvasny Prumysl 33, no. 4 (April 1, 1987): 108–10. http://dx.doi.org/10.18832/kp1987022.

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Koo, Ja-Ryong, Nancy A. DaSilva, and Hyun-Shik Yun. "1,2-Propanediol Production by Using Saccharomyces cerevisiae M3G3." KSBB Journal 26, no. 5 (October 31, 2011): 439–42. http://dx.doi.org/10.7841/ksbbj.2011.26.5.439.

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Kim, Ju-Hye, and Min-Ho Yoon. "Development of Ethanol Producing Saccharomyces cerevisiae Strain Using High Concentration Galactose." Journal of Applied Biological Chemistry 54, no. 1 (March 31, 2011): 41–46. http://dx.doi.org/10.3839/jabc.2011.007.

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Jang, Man Saeng, and Geo Lyong Lee. "Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain." Korean Journal of Food Preservation 27, no. 2 (April 2020): 232–41. http://dx.doi.org/10.11002/kjfp.2020.27.2.232.

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33

Solehudin, Solehudin, Antonius Antonius, and Simon Petrus Ginting. "Suplementasi Probiotik dan Senyawa Fitokimia terhadap Performan, Persentase Komponen Asam Lemak Terbang, Total Bakteri dan Protozoa Cairan Rumen Kambing." Jurnal Agripet 20, no. 1 (April 1, 2020): 63–69. http://dx.doi.org/10.17969/agripet.v20i1.15598.

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ABSTRAK. Penelitian ini bertujuan untuk menginvestigasi efektivitas suplementasi probiotik Saccharomyces cerevisiae dan Acetoanaerobium noterae serta senyawa fitokimia pada tepung batang pisang (TBP) dan tepung daun albezia (TDA) terhadap performan, persentase komponen asam lemak terbang dan total koloni bakteri dan protozoa cairan rumen kambing. Ternak yang digunakan dalam penelitian adalah 25 ekor kambing jantan sedang tumbuh dengan bobot badan rata-rata 12,21±2,28 kg. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan: pakan kontrol (R0); R0 + TBP (R1); R0 + TDA (R2); R0 + Probiotik S.c (R3); R0 + Probiotik A.n (R4). Setiap perlakuan diulang sebanyak 5 kali. Parameter yang diuji adalah konsumsi bahan kering, pertambahan bobot badan harian (pbbh) dan persentase komponen asam lemak terbang serta total koloni bakteri dan protozoa cairan rumen. Data dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukkan bahwa pemberian perlakuan memberikan pengaruh yang tidak signifikan (p0,05) terhadap seluruh parameter. Namun demikian, pemberian Saccharomyces cerevisiae (R3) cenderung meningkatkan pbbh, persentase komponen asam lemak terbang dan total bakteri cairan rumen. Pemberian tepung batang pisang (R2) cenderung memberikan pengaruh paling baik dalam mendefaunasi total protozoa cairan rumen. Diperlukan penelitian lebih lanjut untuk mengetahui pengaruh perlakuan lebih mendalam. (Supplementation of probiotics and phytochemical compound on performance, percentage of volatil fatty acid components, total of bacteria and protozoa of goat’s rumen fluid) ABSTRACT. The research was aimed to investigate supplementation effectiveness of probiotic Saccharomyces cerevisiae and Acetoanaerobium noterae and phytochemical compound from stem banana flour and albezia leaf flour on performances, percentage of volatil fatty acid components, and total of bacteria and protozoa of goat’s rumen fluid. A total 25 head of buck in growing period was used with average body weight of 12.21±2.28 kg. The research used Completely Randomized Design (CRD) with five treatments: Control (R0); R0+stem banana flour (R1); R0+Albizia leaf powder (R2); R0+Saccharomyces cerevisiae (R3); RO+ Acetoanaerobium noterae (R4). Each treatments replicated five times. Parameter tested were dry matter consumption, average daily gain (ADG), percentage of fatty acid components, and total of bacterial colonies and protozoa in rumen fluid. Data were analyzed by analysis of variance (ANOVA) and continued with Duncan’s multiple range test. The result showed that all treatments no significant affected (p0,05) on all parameter. However, supplementation of Saccharomyces cereviseae (R3) tended to increase average daily gain, percentage of volatil fatty acid components and total of bacterial colonies in rumen. Supplementation of stem banana flour (R2) tended to have the best effect on protozoa defaunating in rumen fluid. Further research is needed to determine the effect of more profound treatment.
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Халилова Э.А., Eslanda A., Elvira A. Islammagomedova, Svetlana Ts Kotenko, Aida A. Abakarova, and Dinara A. Aliverdieva. "Adaptation of the Yeast S. Cerevisiae Y-503, S. Cerevisiae Daw-3a, S. Oviformis M-12x to Various Ethanol Values. Solid Growth Media." UNIVERSITY NEWS. NORTH-CAUCASIAN REGION. NATURAL SCIENCES SERIES, no. 4 (208) (December 23, 2020): 130–42. http://dx.doi.org/10.18522/1026-2237-2020-4-130-142.

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The paper considers information on the determinants of the viability of yeast cultures cultivated in the form of gi-ant colonies on solid agar under various conditions of ethanol stress. Yeast strains tends to show higher viability along with slow growth. The effect of various concentrations of ethanol (6, 12, 18 %), glucose (20 %) on the morpho-physiological properties of the yeast S. cerevisiae Y-503, S. cerevisiae DAW-3a and S. oviformis M-12X is revealed. It has been determined that Y-503 and DAW-3a are most resistant to ethanol and osmotic stress. The antagonistic inter-action of several stressors most clearly affected the tolerance of the strains to all positions with “ethanol + glucose”. Phenotypic studies have found that the strains survival strategy in adverse conditions in the form of resistance to potassium tellurite inhibitor (K2TeO3) in Y-503, to a greater extent in M-12X. A need for DAW-3a for inositol, ornithine, and lysine was detected; M-12X – sorbitol, inositol. The strains are unsusceptible to synthetic broad-spectrum antimycotics - ketoconazole and fluconazole. However, antibiotic nystatin inhibited their growth, and a high sensitivity of strain M-12X was noted to a greater extent. A comparative analysis of the morphophysiological parameters of cells and giant colonies of the studied strains determined the advantage of polyploid Y-503 in survival and tolerance to the effects of various types of stress. The results can be applied in scientific research and biotechnology for various purposes, based on the use of stress-resistant S. cerevisiae yeast.
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35

Kelly, Amy C., and Reed B. Wickner. "Saccharomyces cerevisiae." Prion 7, no. 3 (May 2013): 215–20. http://dx.doi.org/10.4161/pri.24845.

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Elias-Arnanz, Montserrat, Antoine A. Firmenich, and P. Berg. "Saccharomyces cerevisiae." MGG Molecular & General Genetics 252, no. 5 (1996): 530. http://dx.doi.org/10.1007/s004380050260.

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37

Belda, Ignacio, Javier Ruiz, Antonio Santos, Nïel Van Wyk, and Isak S. Pretorius. "Saccharomyces cerevisiae." Trends in Genetics 35, no. 12 (December 2019): 956–57. http://dx.doi.org/10.1016/j.tig.2019.08.009.

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38

Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.

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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.
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Arifiyanti, Nanda Ayu, Dewi Nafisatul Aqliyah, and Mu'tasim Billah. "Bioetanol Dari Biji Nangka Dengan Proses Likuifikasi dan Fermentasi Menggunakan Saccharomyces Cerevisiae." ChemPro 1, no. 01 (March 31, 2020): 51–55. http://dx.doi.org/10.33005/chempro.v1i01.47.

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Potensi biji nangka (Arthocarphus heterophilus) belum dieksploitasi secara optimal. Biji nangka dapat diolah menjadi bahan baku pembuatan bioetanol. Penelitian ini menggunakan metode hidrolisis enzimatis dengan enzim α-amylase dan glukoamilase untuk memecah pati menjadi glucose dan metode fermentasi dapat mengubah glucose menjadi bioetanol menggunakan bakteri saccharomyces cerevisiae. Penelitian ini bertujuan untuk menentukan komposisi variasi penambahan enzim α-amylase dan glukoamilase yang relative baik, waktu fermentasi yang relative baik pada pembentukan bioethanol. Pembuatan bioethanol dilakukan dengan biji nangka 50gram, selanjutnya dikeringkan dengan oven suhu 150 0C selama 1jam, kemudian digiling, kemudian masuk ke proses hidrolisis dengan variabel komposisi penambahan enzim α-amylase dan glukoamilase (20; 30; 40; 50; 60ml) selanjutnya diuji menggunakan refraktometer brix. Selanjutnya, proses fermentasi dilakukan dengan menambahkan yeast Saccharomyces cereviseae dengan variasi lama fermentasi 24; 36; 48; 60; 72 jam. Hasil analisa menunjukkan kadar glukosa yang relatif baik diperoleh pada volume enzim alfa-amilase dan gluko-amilase sebanyak 60ml dengan kadar sebesar 14%. Pada proses fermentasi diperoleh kadar alkohol sebesar 40% dengan waktu fermentasi 60jam.
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Smolina, V. S. "The recombination complex from the yeast of Saccharomyces cerevisiae in purification procedure." Biopolymers and Cell 13, no. 4 (July 20, 1997): 274–78. http://dx.doi.org/10.7124/bc.00048a.

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PÁSKOVÁ, J., B. ŠPAČEK, B. BĚHALOVÁ, and F. MACHEK. "Selection of industrial strain of S. cerevisiae with an increased biosynthesis of ergosterol." Kvasny Prumysl 33, no. 7 (July 1, 1987): 198–99. http://dx.doi.org/10.18832/kp1987039.

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MALÍK, F., S. SITOROVÁ, V. VOLLEK, and K. LINCZÉNYIOVÁ. "Technological properties of ethanol-tolerant wine yeast Saccharomyces cerevisiae series FV." Kvasny Prumysl 42, no. 5 (May 1, 1996): 168–70. http://dx.doi.org/10.18832/kp1996011.

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Kostetsky, I. E., and V. A. Kordyum. "Liposome-mediated delivery of DNA to Saccharomyces cerevisiae protoplasts." Biopolymers and Cell 3, no. 1 (January 20, 1987): 35–40. http://dx.doi.org/10.7124/bc.0001d1.

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Kamaruddin, Kamaruddin, Lideman Lideman, Usman Usman, and Bunga Rante Tampangallo. "SUPLEMENTASI RAGI ROTI (Saccharomyces cerevisiae) DALAM PAKAN PEMBESARAN IKAN BARONANG (Siganus guttatus)." Media Akuakultur 14, no. 2 (December 16, 2019): 97. http://dx.doi.org/10.15578/ma.14.2.2019.97-104.

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Pemanfaatan Saccharomyces cerevisiae yang disuplementasikan dalam pakan buatan berbasis protein nabati mampu meningkatkan pertumbuhan beberapa jenis ikan budidaya. Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi S. cerevisiae dalam pakan pembesaran ikan baronang. Hewan uji yang digunakan adalah ikan baronang dengan bobot awal antara 30-32 g/ekor. Perlakuan yang dicobakan adalah pakan dengan: tanpa suplementasi S. cerevisiae (S0; kontrol), suplementasi S. cerevisiae 2% (S2), suplementasi S. cerevisiae 4% (S4), dan suplementasi S. cerevisiae 6% (S6). Wadah penelitian yang digunakan adalah waring hitam berukuran 1 m x 1 m x 2 m, dengan kedalaman air 1,5 m; ditebari ikan uji dengan kepadatan 20 ekor/wadah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan menggunakan rancangan acak lengkap (RAL). Pemberian pakan dilakukan dua kali sehari sebanyak 4% dari biomassa ikan uji. Hasil penelitian menunjukkan bahwa penambahan 2% S. cerevisiae dalam pakan memberikan respons pertambahan bobot dan laju pertumbuhan spesifik yang lebih tinggi (P<0,05) dibandingkan dengan perlakuan lainnya. Nilai koefisien kecernaan total pakan relatif sama antara perlakuan S2, S4, dan S6, namun ketiganya lebih tinggi dan berbeda nyata (P<0,05) dengan kontrol (S0). Jumlah sel darah merah (eritrosit) dan aktivitas fagositosis mengalami peningkatan secara signifikan (P<0,05) seiring dengan penambahan S. cerevisiae dibanding kontrol (S0). Suplementasi S. cerevisiae dapat dilakukan sebanyak 2% dalam formulasi pakan ini untuk pembesaran ikan baronang.The utilization of Saccharomyces cerevisiae supplemented in artificial feed of protein plant-based can increase the growth of several of aquaculture fish species. This study was aimed to evaluate the effect of S. cerevisiae supplementation in artificial diet on the growth performance of rabbitfish. The test animals used were rabbitfish with an initial weight of 30-32 g/fish. The treatments tried were artificial diets with: no supplementation of S. cerevisiae (S0; control), supplementation of S. cerevisiae 2% (S2), supplementation of S. cerevisiae 4% (S4), and supplementation of S. cerevisiae 6% (S6). The fish were reared in twelve net cages of 1 m x 1 m x 2 m, with a density of 20 ind./cage. Completely randomized design was used in this experiment. The fish were fed with test diets twice a day as much as 4% of total biomass. The results showed that the supplementation of 2% S. cerevisiae in diet gave higher weight gain and specific growth rate (P<0.05) than those of other treatments. The value of total feed digestibility coefficient was relatively the same between treatments S2, S4, and S6, but the three of them were higher and significantly different (P<0.05) than the control (S0). The number of red blood cells (erythrocytes) and phagocytic activity increased significantly (P<0.05) along with the supplementation of S. cerevisiae compared to control (S0). Supplementation of S. cerevisiae could be done as much as 2% in feed formulation for grow-out of rabbitfish.
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45

Arlofa, N., M. Gozan, T. Pradita, and M. Jufri. "Optimization of Bioethanol Production from Durian Skin by Encapsulation of Saccharomyces cerevisiae." Asian Journal of Chemistry 31, no. 5 (March 28, 2019): 1027–33. http://dx.doi.org/10.14233/ajchem.2019.21751.

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The optimum condition of durian skin using SSF process with encapsulation of Saccharomyces cerevisiae takes place at pH 5.0 at 37 °C. S. cerevisiae encapsulation can increase bioethanol production activity. Bioethanol production is produced at pH 4.5; 5.0 and 5.5 were 35.85, 41.25 and 39.89 g/L medium, respectively. While using free cells S. cerevisiae, bioethanol produced was 21.42, 34.94 and 28.15 g/L medium. The percentage of bioethanol produced by S. cerevisiae was 15.3 % at pH 5.0; 40.25 % at pH 4.5 and 29.43 % at pH 5.5. Encapsulation of S. cerevisiae cells can increase the resistance to process temperature by differences in bioethanol production between encapsulation with cells free of S. cerevisiae by 19.34 % at 37 °C, 24.02 % at 40 °C and 49.01 % at 45 °C. These results are higher compared to cells free of S. cerevisiae.
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46

Karabegović, Ivana, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, and Miodrag Lazić. "Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine." OENO One 55, no. 2 (April 26, 2021): 181–95. http://dx.doi.org/10.20870/oeno-one.2021.55.2.3859.

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This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two commercial yeasts, Metschnikowia pulcherrima and Torulaspora delbrueckii, in pure and sequential fermentation with Saccharomyces cerevisiae. The standard analysis of produced wines indicated that the application of both non-Saccharomyces yeast (in pure or in sequential fermentation) significantly reduces the content of alcohol when compared to the control. The use of M. pulcherrima in both pure and sequential fermentation resulted in a higher content of different groups of polyphenols, anthocyanins and flavonoids or better colour characteristics compared to the wines obtained in fermentations with T. delbrueckii. HS-SPME GC/MS analysis revealed the presence of 27 different compounds in the wine samples, with higher alcohols and ethyl esters being the most dominant. It was proven that the presence of non-Saccharomyces yeasts in the initial stage of fermentation with later inoculation with S. cerevisiae contributes to increased complexity of the wine, as well as increased higher alcohol content and total extracts. Wines produced from sequential fermentation with T. delbrueckii showed floral and spice attributes, probably due to 1-pentanol and 2-phenylethanol detected in the wine, as well as to the large amount of ethyl acetate. The use of M. pulcherrima in pure fermentation resulted in wines with the lowest sensorial characteristics (i.e., lacking fruity and floral aroma) probably due to the lowest relative contribution of ethyl esters. The control wine in this study (from pure fermentation with S. cerevisie), had the most intense ‘red berries’ and ‘black berries’ note and low intensity of spices or vegetable aroma, which may be explained by the highest relative contribution of ethyl octanoate and ethyl decanoate. The PCA results also clearly differentiated the analysed samples produced in the sequential, pure and control fermentation trials, leading to the conclusion that the aromatic profile of Prokupac wines produced in sequential fermentation was more complex compared to the wines produced in pure fermentation.
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Schep, Daniel G., Jianhua Zhao, and John L. Rubinstein. "Models for the a subunits of the Thermus thermophilus V/A-ATPase and Saccharomyces cerevisiae V-ATPase enzymes by cryo-EM and evolutionary covariance." Proceedings of the National Academy of Sciences 113, no. 12 (March 7, 2016): 3245–50. http://dx.doi.org/10.1073/pnas.1521990113.

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Rotary ATPases couple ATP synthesis or hydrolysis to proton translocation across a membrane. However, understanding proton translocation has been hampered by a lack of structural information for the membrane-embedded a subunit. The V/A-ATPase from the eubacterium Thermus thermophilus is similar in structure to the eukaryotic V-ATPase but has a simpler subunit composition and functions in vivo to synthesize ATP rather than pump protons. We determined the T. thermophilus V/A-ATPase structure by cryo-EM at 6.4 Å resolution. Evolutionary covariance analysis allowed tracing of the a subunit sequence within the map, providing a complete model of the rotary ATPase. Comparing the membrane-embedded regions of the T. thermophilus V/A-ATPase and eukaryotic V-ATPase from Saccharomyces cerevisiae allowed identification of the α-helices that belong to the a subunit and revealed the existence of previously unknown subunits in the eukaryotic enzyme. Subsequent evolutionary covariance analysis enabled construction of a model of the a subunit in the S. cerevisae V-ATPase that explains numerous biochemical studies of that enzyme. Comparing the two a subunit structures determined here with a structure of the distantly related a subunit from the bovine F-type ATP synthase revealed a conserved pattern of residues, suggesting a common mechanism for proton transport in all rotary ATPases.
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48

Gao, Jie, Mingfei Wang, Weidong Huang, Yilin You, and Jicheng Zhan. "Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10." Molecules 27, no. 20 (October 14, 2022): 6892. http://dx.doi.org/10.3390/molecules27206892.

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Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.
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Rizka, Rizka Lestari Dewi, and Anggun Puspitarini Siswanto. "Utilization of Bioetanol Fermentation Waste Pineapple and Coconut Water as Disinfectants With Bacteria Saccharomyces Cerevisiae." Eduvest - Journal Of Universal Studies 1, no. 6 (June 20, 2021): 423–36. http://dx.doi.org/10.36418/edv.v1i6.60.

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Research analysis of sugar content and the effect of ethanol content on bioethanol from old coconut water and pineapple peel with the help of Saccharomyces Cerevisease bacteria. The condition of the spread of the Corona Virus or COVID-19 in Indonesia, thus making bioethanol produced from fermenting pineapple peel waste and old coconut water for disinfectant products to spray around homes and public places to reduce bacteria and viruses. The production of bioethanol is carried out by pre-treating coconut water and pineapple peel, the fermentation stage with Saccharomyces cerevisiae yeast and the distillation stage. The result of the highest bioethanol content was 32% with a mass of 5 g yeast with a time of 24 hours. The highest calorific value at 72 hours was 211.95 kcal/kg. The result of the highest specific gravity at 24 hours and the mass of yeast 4 g is 0.98 g/ml. Based on the bioethanol quality requirements, the bioethanol produced is not in accordance with the bioethanol quality requirements, this is due to the absence of nutrient decomposing bacteria so that it is less than optimal in converting glucose into bioethanol.
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Jia, Youpiao, Qingyan Zhang, Jun Dai, Xueyun Zheng, Xianzhi Meng, Ranran Zhou, Haitao Yang, Lan Yao, and Xiong Chen. "Ergosterol supplementation improves furfural tolerance of Saccharomyces cerevisiae to produce ethanol and its underlying mechanism." BioResources 18, no. 1 (November 8, 2022): 228–46. http://dx.doi.org/10.15376/biores.18.1.228-246.

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Furfural produced during lignocellulose pretreatment to reduce the recalcitrance inhibits the growth of Saccharomyces cerevisiae and reduces ethanol yield. To reduce the adverse effect of furfural on S. cerevisiae, exogenous ergosterol was supplemented and the impact on S. cerevisiae under furfural stress was studied. The lag phage was shortened by 50%, and the maximum ethanol yield was increased by 158% with 50 mg/L ergosterol supplementation under 4 g/L furfural stress. Flow cytometry analysis results showed that permeable cells and intracellular reactive oxygen species were decreased by 45 and 53%, respectively with the addition of ergosterol under furfural stress. The fatty acid composition of S. cerevisiae was changed; the intracellular glycerol and ergosterol content was increased after ergosterol supplementation. The saturation of fatty acid was increased. Addition of ergosterol promoted cell growth by decreasing oxidative stress. Under 4 g/L furfural stress, the lag phage of S. cerevisiae BY4741 (erg3△) and S. cerevisiae BY4741 (erg5△) was longer than that of S. cerevisiae BY4741, and the maximum ethanol concentration was decreased.
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