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At least 109 records · Page 6Linked to original sources
PubMed2001

Cost-effective multiplication of the entomopathogenic fungus Nomuraea rileyi (F) Samson.

Cost-effective and rapid multiplication of Nomuraea rileyi is reported. The spore yields in semi-synthetic media were comparable or significantly higher to the standard medium. Maltose and peptone, carbon and nitrogen sources could be effectively replaced with 2% barley extract and 1% soybean extract respectively. However, replacement of yeast extract with dry yeast resulted in lower spore yields. Sporulation of the fungus multiplied on solid substrate was possible only when the bags used had a 0.2 microm filter to facilitate passive exchange of sterile air. A high spore yield of 2.8 x 10(9)/g of substrate was realized on crushed sorghum.

Animals↗
PubMed2005

Immunomodulatory function of orally administered thymosin alpha1.

OBJECTIVE: To investigate the immunological function of a yeast expression system for thymosin alpha1 (Talpha1). METHODS: A constructed Talpha1 yeast expression system was used to investigate the immunological function of orally administered Talpha1. Dried yeast containing three different concentration of Talpha1 was fed to normal Balb/c mice and other Balb/c mice whose immunities were inhibited in advance by cyclophosphamide. Synthesized Talpha1 peptide was used as positive control and dried yeast with empty plasmid was used as negative control. CD4(+) and CD8(+) levels were detected by flow cytometry assay. TNF-alpha, IFN-gamma, IL-2, IL-6 and IL-10 levels were detected by liquid chip. RESULTS: In normal Balb/c mice or immune inhibition Balb/c mice, CD8(+) levels were significantly increased. Especially in immune inhibition Balb/c mice, CD8(+) levels in synthesized Talpha1 group (18.77%+/-4.72%), small dose group (13.48%+/-6.17%) and large dose group (22.74%+/-1.09%) were significantly higher than that in empty yeast control group (7.49%+/-2.14%). CONCLUSION: Orally administered Talpha1 has its certain immunomodulatory function.

Administration, Oral↗
PubMed1972

Effect of supplemental vitamin E and selenium in high moisture corn diets on the incidence of mulberry heart disease and hepatosis dietetica in pigs.

Forty-eight intact male pigs were used to investigate the influence of source of protein supplement, corn moisture content, and supplemental vitamin E-selenium survived the cidence of mulberry heart disease, hepatosis dietetica and associated lesions. Pigs fed soybean meal-high moisture corn diets survived fewer days than pigs fed the other diets. None of the pigs fed torula yeast-dry corn or soybean meal-high moisture corn without supplemental vitamin E-selenium survived the 13 week trial. Supplemental vitamin E-selenium increased survival of pigs. A higher incidence of hepatosis dietetica, myocardial degeneration, skeletal muscle degeneration, and exudative diathesis was observed in pigs fed torula yeast-dry corn or soybean meal-high moisture corn than pigs fed soybean meal-dry corn. Supplemental vitamin E-selenium resulted in a reduction in the incidence of the above lesions by approximately 50% with the exception of hepatosis dietetica. Tissue selenium concentration did not appear to be related to the incidence of the various lesions.

Animal Feed↗
PubMed2006

Hydrothermal decomposition of yeast cells for production of proteins and amino acids.

This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent Brewer's yeast waste, into protein and amino acids. The reaction was carried out in a closed batch reactor at various temperatures between 100 and 250 degrees C. The reaction products were separated into water-soluble and solid residue. The results demonstrated that the amount of yeast residue decreased with increasing hydrolysis temperature. After 20 min reaction in water at 250 degrees C, 78% of yeast was decomposed. The highest amount of protein produced was also obtained at this condition and was found to be 0.16 mg/mg dry yeast. The highest amount of amino acids (0.063 mg/mg dry yeast) was found at the lowest temperature tested after 15 min. The hydrolysis product obtained at 200 degrees C was tested as a nutrient source for yeast growth. The growth of yeast cells in the culture medium containing 2 w/v% of this product was comparable to that of the cells grown in the medium containing commercial yeast extract at the same concentration. These results demonstrated the feasibility of using subcritical water to potentially decompose proteinaceous waste such as spent Brewer's yeast while recovering more useful products.

Amino Acids↗
PubMed2000

Effect of cultivation mode on a bioprocess for chromium yeast biomass enrichment.

Defined cultivation media for yeast growth which contained 278.8 mM of glucose and 0.1 mM of chromium(III) added as K2Cr(SO4)2 x 12 H2O was used in batch and combined batch/fed-batch cultivation mode. In fed batch cultivation mode the rate of substrate addition remained constant during growth of yeast and corresponded to a growth rate of 0.25 h(-1). In both cases the growth and yeast activity was followed by on line measurement of optical density, pH and pO2 at 30 degrees C. At the end of the bioprocess the concentration of protein in yeast biomass was determined off line by the biuret reaction. Total and organically bound chromium was detected by ETA-AAS. Different cultivation modes affected the total cell protein concentration of yeast grown in media supplemented with chromium. In batch process the protein content represented 25.7% of dry yeast biomass, in contrast in the mixed bioprocess this value was 16.9% one the same period of time. The influence of cultivation mode on chromium uptake was seen in total chromium accumulation which reached 8.68 +/- 0.16 micromol g(-1) d.wt. in batch and 1.92 +/- 0.04 micromol of chromium g(-1) of dry yeast biomass in combined batch/fed-batch cultivation mode. The opposite was observed for organically bound chromium. The 60% of total accumulated chromium was organically bound during yeast growth in combined batch/fed-batch mode. When yeast was grown in batch mode this value attained 13.5%. Results suggested that a combined batch/fed-batch mode of cultivation was more effective over a batch system in chromium biotransformation to organically bound chromium, regardless of the lower protein ratio determined in the yeast biomass.

Biomass↗
PubMed2005

Construction and application of a yeast expression system for thymosin alpha1.

We want to construct a yeast expression system for thymosin alpha1 (Talpha1) to make the orally administered Talpha1 preparation possible. The whole Talpha1 DNA fragment was obtained by PCR. After being digested with restriction enzymes, it was cloned into pYES2 vector. Sequencing was performed to identify the recombinant. The sequence of Talpha1 in recombinant coincided with the original one reported in Genbank. When pYES2-Talpha1 plasmid was transformed into yeast, galactose instead of glucose was used to induce Talpha1 expression. Western blot was performed to identify the quality of the expressed Talpha1. Dried yeast containing pYEST2-Talpha1 was fed to Balb/c mice whose immunities were inhibited by cyclophosphamide in advance. Synthesized Talpha1 peptide was used as positive control and empty yeast was used as negative control. Compared with the negative control group, both dried yeast containing pYEST2-Talpha1 and synthesized Talpha1 peptide can significantly increase the CD8+ level (22.74 +/- 1.09 and 18.77 +/- 4.72 vs 7.49 +/- 2.14, p < 0.01), while both of them had little effect on the CD4+ lymphocytes (61.86 +/- 6.94 and 65.91 +/- 4.78 vs 57.93 +/- 10.40,p > 0.05). We concluded that a high effective yeast expression system for Talpha1 was constructed successfully and the Talpha1 protein expressed by this system can improve CD8+ level in immune inhibited mice.

Animals↗
PubMed2002

Yeast adapted to wine: nitrogen compounds released during induced autolysis in a model wine.

As important as the blend of base wines before bottling, one of the most important steps in the champagne-making process is the long ageing on lees. Two yeast strains of Saccharomyces cerevisiae MC001 and MC002, used in champagne wine production, were allowed to autolyse. After 8 days of autolysis, active dry yeasts adapted to wine released 1.7- to 1.8-fold more nitrogen compounds than nonadapted active dry yeast. The nitrogen content (total, proteins, peptides and amino) present in autolysates was measured for yeasts adapted to wine. The composition of free amino acids and amino acids constituting peptides showed no difference between the two strains of yeast used. Studies of intracellular proteolytic activity and release of peptides showed no correlation between these two phenomena. These results indicate that yeasts adapted to wine give results similar to those that occur in wine during ageing.

Amino Acids↗
PubMed1990

[Effect of dietary concentration of Saccharomyces carlsbergensis yeast recovered from beer, in Warren male chicks].

Six groups of 1-day-old Warren chicks (seven per group) were fed for 15 days on diets with the protein supplement made of mixtures of soybean protein and dried yeast Saccharomyces carlsbergensis recovered from beer. The purpose was to establish the maximum substitution level of the soybean protein isolate by dried yeast, with the least possible related metabolic effects. Each group was fed one of the diets containing 0%, 25%, 50%, 75% and 100% of the protein supplement based on yeast protein, substituting the soybean protein isolate. In order to estimate the NPR value of the yeast protein, a group which received a protein-free diet, was also included. Protein utilization and changes in both plasma and liver total lipids, triglycerides, cholesterol and liver and kidney uric acid, were determined. In triglycerides, cholesterol and liver and kidney uric acid, were determined. In the groups fed diets with 75% and 100% of yeast protein, decreased body weight gain and PER and NPR values were observed, as well as an increment in the liver and kidney uric acid concentrations, although the diet consumption was not substantially modified. Thus, protein utilization, measured as PER and NPR, was lower in these groups. Plasma uric acid was not modified in neither group. The plasma lipids were not altered at whatever yeast concentration, while in the liver, total lipids as well as triglycerides decreased when the dietary yeast was increased. Results indicated that when using whole yeast cells recovered from beer in pre-starting rations for chicks, 50% of yeast protein is the maximum substitution level.

Amino Acids, Essential↗
PubMed1993

[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process].

The study of the fermentation process in the Alicante region allowed us to conclude that adverse climatic conditions could be responsible for deficient wine-making with serious problems arising fermentations, usually causing incomplete fermentation. In order to avoid these problems, we selected a Saccharomyces cerevisiae strain, namely T73, isolated in the same Alicante region, to be used to perform controlled fermentations. The use of selected strains in the wine-making process requires the development of characterization techniques that can clearly differentiate between the inoculated strain and the wild strains present in the musts. In order to differentiate strains present in the wine ecosystems, an extensive survey of different methods of yeast strains identification has been carried out. However, these techniques are very complex to be used in industry. For this reason, we have developed a new, simple, inexpensive and rapid method based on mitochondrial DNA restriction analysis. This technique was applied to the control of wine fermentations conducted by active dry yeasts. This molecular approach allows us to understand the role of the inoculated dry yeast strain and that of the natural S. cerevisiae flora during wine fermentation.

DNA, Fungal↗
PubMed2004

Availability of substratum enhances ethanol production in Saccharomyces cerevisiae.

Novel additives that act as substratum for attachment of the yeast cells, increased ethanol production in Saccharomyces cerevisiae. The addition of 2 g rice husk, straw, wood shavings, plastic pieces or silica gel to 100 ml medium enhanced ethanol production by 30-40 (v/v). Six distillery strains showed an average enhancement of 34 from 4.1 (v/v) in control to 5.5 (v/v) on addition of rice husk. The cell wall bound glycogen increased by 40-50 mg g (-1) dry yeast while intracellular glycogen decreased by 10-12 mg g(-1) dry yeast in cells grown in presence of substratum.

Cell Adhesion↗
PubMed2005

Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures.

Low-temperature fermentations (13 degrees C) are considered to improve wine aromatic profiles. However, because the risk of stuck and sluggish fermentations is high, these fermentations are not common. The aim of this paper was to analyze the effect of different preadaptation protocols in two commercial wine strains on the fermentation and some wine parameters. Preadaptation is understood to be the process between the rehydration of active dry yeast and the inoculation. In this study, it consisted of preparing a fermentation starter (addition of yeast grown at 25 degrees C) or inocula preadapted at low temperatures (as before, but grown at a fermentation temperature of 13 or 17 degrees C). These results were compared with those of rehydrated active dry yeast, and a commercial "cryotolerant" yeast was used as a reference. General fermentation kinetic parameters, yeast imposition, nitrogen consumption, and main wine products were analyzed. The results showed that the preadaptation of a yeast could improve the fermentation performance, although this improvement was strain-dependent. Low-temperature fermentations also had some general effects: reduction of acetic acid and fusel alcohol production and increased concentrations of glycerol. When the yeast performed better in fermentation because of preadaptation, nitrogen consumption was faster and the wine's "negative" attributes (acetic acid, fusel alcohols) were significantly reduced. Thus, in some strains, preadaptation could be an effective mechanism for improving low-temperature fermentation, which also significantly reduces detrimental wine attributes.

Adaptation, Physiological↗
PubMed1976

Energy metabolism of Saccharomyces cerevisiae discrepancy between ATP balance and known metabolic functions.

The contribution of metabolic pathways to the catabolism of glucose, galactose and ethanol by Saccharomyces cerevisiae in aerobiosis has been studied. The results suggest that: 1. Of the total ATP formed in catabolism yeast obtain as much as 60% from ethylic fermentation during logarithmic growth on glucose. However, about 80% of ATP is formed in oxidation of galactose. Oxidation seems to be the only important catabolic pathway of ethanol. 2. The ratios between growth yield and ATP formed in catabolism were approx. 9, 7 and 3 g dry yeast/mol ATP in glucose, galactose and ethanol cultures, respectively. 3. The balance between ATP produced in catabolism of substrates and the requirements of ATP for the biosynthesis of cellular material indicates that as much as 60% of ATP is spent in functions other than net biosynthesis. 4. The rate of ATP expenditure in non net-biosynthetic functions during growth was approx. 20 mmol/g dry yeast per h. 5. In conditions in which no growth occurred but cell viability was maintained, that is, in the absence of exogenous carbon and nitrogen source, the ATP production rate was approx. 1 mmol ATP/g dry yeast per h. 6. These results indicate that the ATP required for maintaining the yeast alive, what would be considered maintenance energy "sensu stricto", is only a minor proportion of the ATP spent in non net-biosynthetic functions during growth. The identification of the processes related to growth which spend more energy than that required for net biosynthesis could lead to important insights in cell biology.

Acetaldehyde↗