Beer Yeast Research Articles

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Identifying varieties best suited to local food systems requires a comprehensive understanding of varietal performance from field to fork. After conducting four years of field trials to test which varieties of ancient, heritage, and modern wheat grow best on organically managed land, we screened a subset of varieties for bread, pastry, pasta, and cooked grain quality. The varieties evaluated were three lines of emmer (T. turgidum L. ssp. dicoccum Schrank ex Schübl) and eleven lines of common wheat (Triticum aestivum L.), including two modern soft wheat varieties, four soft heritage wheat varieties, four hard modern wheat varieties, and one hard heritage wheat variety. A diverse group of bakers, chefs, researchers, and consumers compared varieties for qualities of interest to regional markets. Participants assessed differences in sensory profiles, pasta making ability, and baking quality for sourdough, matzah crackers, yeast bread, and shortbread cookies. In addition to detecting significant differences among varieties for pasta, sourdough, and pastry quality, participants documented variation in texture and flavor for the evaluated products. By demonstrating which varieties perform best in the field, in the bakery, and on our taste buds, these results can support recommendations that strengthen the revival of local grain economies.

Experimental Investigation on the Availability of Yeast Cell Wall as an Interfacial Tension Reducer for Enhanced Oil Recovery

We studied on the availability of residue of squeezed beer yeast whose principal component is yeast cell wall for enhanced oil recovery as an interfacial tension reducer. The cell wall solution was hydrothermally treated in order to elute amphiphilic substances such as phospholipids, proteins, and fatty acids from the cell wall to the solution under different conditions such as concentration of the cell wall, temperature and time of the hydrothermal treatment, and salinity. The cell wall solution which was hydrothermally treated with crude oil was also applied to the measurement of interfacial tension between the solution and crude oil. The interfacial tension was reduced with decrease in salinity and increase in concentration of the cell wall and temperature of the hydrothermal treatment. The time of hydrothermal treatment didn't have much influence on the interfacial tension reduction. The capability of the cell wall solution which had been hydrothermally treated with crude oil to reduce the interfacial tension became larger than that of the cell wall solution which had been hydrothermally treated without crude oil. It was suggested that those interfacial tension reductions were brought by phospholipids and proteins eluted from the cell wall. Core flooding experiments were carried out by injecting the cell wall solution which had been hydrothermally treated with and without crude oil after the water flooding as the primary oil recovery. 2.0% and 1.2% of original oil in place was additionally recovered by injecting the cell wall solution which had been hydrothermally treated with and without crude oil respectively. These results support an advantage of process injecting the cell wall solution without hydrothermal treatment into high temperature oil reservoir. The injection of the cell wall solution can be a promising EOR which has both high cost performance and low environmental load.

Effect of Different Doses of Rabbit Manure on the Abundance, Growth Rate and Production of Zooplankton in Plurispecific System for Fish Larvae Feeding

In order to determine the optimal dose of rabbit manure for plurispecific production of fresh water zooplankton in controlled area, the effects of six different doses of dry rabbit manure (T 1 = 300 g/m 3 , T 2 = 600 g/m 3 , T 3 = 900 g/m 3 , T 4 = 1200 g/m 3 , T 5 = 1500 g/m 3 , T 0 = 0g/m 3 ) on physico-chemical and biological parameters of areas were monitored for 27 days in cultures realized in plastic buckets of 80 L capacity each. Manures are from rabbits fed with diet previously revealed favorable to their growth, and is made of 2% of dried cassava, 30% of maize bran, 10% of palmist cake, 10% of soya cake, 5% of cotton cake, 2% of shell, 10% of malt, 5% of beer yeast, 10% of Panicum maximum and 1% of salt. Six days after fertilization, buckets were seeded with zooplankton by 26 individuals per liter (ind/L). Results obtained show that the supply of rabbit manure has improved chemical properties and microalgae production (phytoplankton) with treatments T 1 , T 2 , T 3 , T 4 and T 5 . Optimal conditions of zooplankton production through phytoplankton are obtained with doses in T 2 and T 4 which present the best specific growth rate. The daily production through the highest phytoplankton biomass (chlorophyll-a) has been obtained with dose in T 5 . Thus, doses 600 g/m 3 and 1200 g/m 3 of rabbit manure may be considered optimal for a plurispecific production of fresh water zooplankton. It was noted that Rotifers were predominant in abundance in almost the different culture areas.

Biosorption of anionic textile dyes from aqueous solution by yeast slurry from brewery

ABSTRACT This study investigated the biosorption of the anionic textile dyes: Reactive Red 239 (RR239), Reactive Black B (RBB) and Direct Blue 85 (DB85) according to pH, biomass dosage, contact time and dye concentration onto waste beer yeast slurry. The kinetics and isotherm of the removal of dyes were also studied. The equilibrium of biosorption reaction was reached after 30 min for the reactive dyes and after 60 min for the direct dye. Optimum decolorization was observed at pH 2 and 0.63 g/L of biomass dosage. The kinetic data of the three dyes were better described by the pseudo second-order model. The adsorption process followed the Langmuir isotherm model and the biosorption capacity being estimated to be 152.9, 162.7 and 139.2 mg/g for RR239, RBB and DB85, respectively. Our findings indicated that the waste beer yeast slurry was an attractive low-cost biosorbent for the removal of anionic textile dyes from aqueous solution.

EFFECT OF SOME TYPES OF PROTEIN NUTRITION ON THE PRODUCTIVITY OF HONEY BEE VENOM

Experiments were conducted in the apiary of Honey Bee Research Center. A field experiment was carried out during 2014 and 2015 seasons, at the Experimental Research Station of the Agriculture Research Center, El-Arish, North Sinai, to study the impact of different sources of nutritive protein on honey bee worker venom gland secretion. The aim of this study is to determine the effects of some factors that could increase the productivity of honeybee venom. This investigation discusses improving the production of the venom from honeybee's colonies by using the electrical impulses technique. This study includes several essential factors, such as using different types of nutrition proteins 1:1 W: W of honey bee to beer yeast or soya beans or natural pollen grain, respectively. Results indicated that the natural pollen grain is the best because it is mainly provide structural elements of muscles, glands and other tissues.

Oцінка впливу Nb-вмісних нанокомпозитів на мікроорганізми

Oцінка впливу Nb-вмісних нанокомпозитів на мікроорганізми

Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey MonkeyTM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

Controlling type-2 diabetes by inclusion of Cr-enriched yeast bread in the daily dietary pattern: a randomized clinical trial.

Chromium (Cr)-enriched yeast supplementation to whole wheat bread (WWCrB) has been shown to ameliorate postprandial glycemic response in healthy subjects. The present study investigates the long-term benefit of WWCrB consumption for patients with type-2 diabetes mellitus (T2DM). Thirty patients with T2DM were randomly assigned to a group receiving WWCrB or the plain whole wheat bread (WWB) group. Plasma glucose, insulin, glycosylated hemoglobin (HbA1c) and insulin resistance were determined, and oral glucose tolerance test (OGTT) was performed at the beginning and the end of the dietary intervention, which lasted for 12weeks. Biochemical parameters related to the disease, markers of inflammation as well as body weight and energy balance were examined. At the end of the study, subjects of WWCrB group exerted lower levels of glucose, insulin and HbA1c and improved insulin resistance (P<0.05 against before treatment). Area under the glucose curve attained during OGTT decreased after the intervention (28,117.5±1266.4 vs. 31,588.5±1187.5mgmin/dL before treatment, P<0.05) with significantly lower values of glucose concentration at 0 and 60min. A significant reduction in body weight and systolic blood pressure (SBP) was observed (P<0.05 against before treatment). Markers of inflammation and lipid profiles were not affected by WWCrB consumption. Inclusion of WWCrB in the daily dietary pattern of diabetic patients resulted in improvement of glucose tolerance and insulin resistance, significant reduction in HbA1c, weight loss and lower SBP. Patients with inadequate glycemic control may benefit from the consumption of WWCrB.

Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts

Beer is one of the oldest alcoholic beverages and isproduced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S.cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single ormultiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked tobrewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequenceof fundamental differences in the modes of beerand wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing.

Beer yeast adapted to life with humans

Beer yeast adapted to life with humans

Ale genomics: how humans tamed beer yeast

Ale genomics: how humans tamed beer yeast

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

SummaryWhereas domestication of livestock, pets, and crops is well documented, it is still unclear to what extent microbes associated with the production of food have also undergone human selection and where the plethora of industrial strains originates from. Here, we present the genomes and phenomes of 157 industrial Saccharomyces cerevisiae yeasts. Our analyses reveal that today’s industrial yeasts can be divided into five sublineages that are genetically and phenotypically separated from wild strains and originate from only a few ancestors through complex patterns of domestication and local divergence. Large-scale phenotyping and genome analysis further show strong industry-specific selection for stress tolerance, sugar utilization, and flavor production, while the sexual cycle and other phenotypes related to survival in nature show decay, particularly in beer yeasts. Together, these results shed light on the origins, evolutionary history, and phenotypic diversity of industrial yeasts and provide a resource for further selection of superior strains.PaperClip

Novel Centromeric Loci of the Wine and Beer Yeast Dekkera bruxellensis CEN1 and CEN2.

The wine and beer yeast Dekkera bruxellensis thrives in environments that are harsh and limiting, especially in concentrations with low oxygen and high ethanol. Its different strains’ chromosomes greatly vary in number (karyotype). This study isolates two novel centromeric loci (CEN1 and CEN2), which support both the yeast’s autonomous replication and the stable maintenance of plasmids. In the sequenced genome of the D. bruxellensis strain CBS 2499, CEN1 and CEN2 are each present in one copy. They differ from the known “point” CEN elements, and their biological activity is retained within ~900–1300 bp DNA segments. CEN1 and CEN2 have features of both “point” and “regional” centromeres: They contain conserved DNA elements, ARSs, short repeats, one tRNA gene, and transposon-like elements within less than 1 kb. Our discovery of a miniature inverted-repeat transposable element (MITE) next to CEN2 is the first report of such transposons in yeast. The transformants carrying circular plasmids with cloned CEN1 and CEN2 undergo a phenotypic switch: They form fluffy colonies and produce three times more biofilm. The introduction of extra copies of CEN1 and CEN2 promotes both genome rearrangements and ploidy shifts, with these effects mediated by homologous recombination (between circular plasmid and genome centromere copy) or by chromosome breakage when integrated. Also, the proximity of the MITE-like transposon to CEN2 could translocate CEN2 within the genome or cause chromosomal breaks, so promoting genome dynamics. With extra copies of CEN1 and CEN2, the yeast’s enhanced capacities to rearrange its genome and to change its gene expression could increase its abilities for exploiting new and demanding niches.

Gene expression in wheat beer yeast strains and the synthesis of acetate esters

Gene expression in wheat beer yeast strains and the synthesis of acetate esters

Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation

The fermentative potential of Candida zemplinina Y.01667 and Y.01670 was evaluated to explore the potential use of these yeasts for craft beer fermentations. Fermentation experiments were carried out at different temperatures and soluble solid concentrations, using synthetic media with glucose syrup as a sugar source and with a laboratory malt wort plus different adjuncts. Results showed that both strains fermented well at 14 °C and had improved fermentative activity at 20 °C. The fermentative kinetics of C. zemplinina Y.01667 and Y.01670 were not affected when experiments at higher concentrations of soluble solids were conducted. Furthermore, C. zemplinina strains had better growth, higher viable cells counts, less free amino nitrogen consumption, lower sedimentation rates and slighter changes in pH values, when compared with results of the lager beer yeast Saccharomyces cerevisiae S-23 in the synthetic medium tested. Fermentations in a malt wort with different adjuncts indicated that C. zemplinina Y.01670 could possibly be used as a yeast in craft beer production. Copyright © 2016 The Institute of Brewing & Distilling

Factors of Purchase of Bread - Prospect to Regain the Market Share?

The aim of the article is to assess the consumers’ buying behaviour and decision-making process when purchasing bread and to propose the ways of how to improve the position of bread in the market. 1601 properly filled questionnaires were used for the analysis. Results are presented under the form of frequencies of answers and statistical tests. The analysis included evaluation of statistical hypotheses about the independence (significance level α = 0.01) using the chi-square goodness of fit test and Pearson coefficient of contingency. The significance level was then compared with the value p-value, for p-value &gt; α, the null hypothesis was not rejected. The most important factors of choosing bread are freshness, appearance habit and price. The importance of the price grows with the increasing age of respondents and decreases with the increasing income of questioned consumers. The importance of the brand, as well as the reference or recommendation from the family and friends slightly strengthens with the increasing income of the consumers. Most of the respondents make no difference between both (yeast and rye leaven) technologies of baking bread when making their buying decision. We cannot say, however, the preference to the rye leaven bread grows with the increasing age of respondents to the detriment of the yeast bread or vice versa.

Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread

The process of dough preparation is an important stage in the production of bread, which has a significant effect on quality of the end product. Bakery yeast (Saccharomyces cerevisiae) and sourdough are used for dough fermentation worldwide and are very important for bread quality. Flavor and aroma of bread are important factors for acceptance of bread, which can be affected by the method of dough production. The effect of sourdough, bakery yeast, sodium bicarbonate and combination of bakery yeast and sodium bicarbonate for the production of flat bread (Lavash), on volatile compounds and sensory properties of bread, was studied. The changes in the headspace aroma volatiles were assessed using solid-phase micro-extraction (SPME) GC–MS analysis. A total of 31 compounds were identified in the samples. The obtained results showed differences in the volatile composition of the different types of bread. Bread produced by the combination of bakery yeast and sodium bicarbonate had most volatile compounds. The abundant volatile compounds identified in bakery yeast-raised bread were butanal-3-methyl,butanol-3-methyl and hexanal, in the sourdough bread, they were ethanol, furan-2-metyhl and pentan, in the sodium bicarbonate bread, they were benzene-1,3-dimethyl, 2,4 nonadiene and limonene and in the combination of sodium bicarbonate and bakery yeast bread, they were furan-2-methyl, butanol-3-methyl and hexanal. Practical Applications The present study evaluated the effect of sourdough, bakery yeast, sodium bicarbonate and combination of yeast and sodium bicarbonate on the volatile compounds of Lavash bread. Some of the volatile compounds were found in the four samples. The number of volatile compounds in bread produced from the combination of yeast and sodium bicarbonate was higher than that of other samples. The sensory evaluation of samples (shape, upper and beneath surface, odor, flavor, color, firmness and softness of texture and chewing ability) showed that bread produced from the combination of yeast and sodium bicarbonate has higher score than other samples based on the scoring of a panelist group.

Thyreophagus entomophagus breeding in beer yeast powder

To separate and identify Thyreophagus entomophagus from beer yeast powder and observe its morphological characteristics. The beer yeast powder was collected from the scum after fermentation of the beer material, the mites in it were separated and made into slide specimens, and then they were identified and observed for the morphological characteristics under an optical microscope. The mites separated from the beer yeast powder were identified as female Thyreophagus entomophagus. Under the optical microscope, the bodies of the mites were long and narrow, which showed an oval shape, the gnathosoma was wide, the epidermis was colorless but lustrous, the external vertical seta, internal scapular seta, inner humerals, anterior lateral seta, and dorsal body setae were all absent, the bristles on the back of the body were relatively long, and all the feet were thick and strong. Thyreophagus entomophagus can breed in the beer yeast powder, and therefore, the powder should be stored properly to avoid the contamination caused by the mites.

The influence of sucrose and maltose on Saccharomyces cerevisiae yeast multiplication

The data on the influence of fermentable carbohydrates concentration on yeast multiplication are widely represented in the literature. This study presents the results of experiments showing an influence of sucrose and maltose concentration on Saccharomyces cerevisiae yeast multiplication. The objects of this research are bakery, beer, wine and alcohol yeast that are widely used in fermentation industry. Beet molasses and malt wort were chosen as nutrient medium for yeast breeding. Their basic sugars are mainly represented by sucrose and maltose. The concentration of sugars was 9, 12, 16 and 20%. The intensity of yeast multiplication was evaluated based on yeast cells concentration during their cultivation and the specific growth rate. Sugar concentrations causing an intensive accumulation of examined yeast strains were determined. This paper presents the experimental data that were received describing the influence of sucrose and maltose concentration on the duration of a lag phase period for different yeast strains. Specific growth rates of researched strains were determined for nutrient mediums with different glucose and maltose concentrations. It was found that the Crabtree effect, that is caused by high carbohydrates concentration in culture medium, is most pronounced when yeast cells grow on a sucrose medium. Brewer’s and baker's yeast are more adapted to high concentrations of carbohydrates. The obtained experimental data could be utilized to develop flow charts of growing a pure culture of Saccharomyces cerevisiae yeast to use at fermentation plants, including low power ones.

Consumption of Total Fruit, Vegetables, Whole Grains, and Added Sugars in Those &lt;24 Months of Age from NHANES, 2001–2012

Infant nutrition and that of early childhood are important for growth and development and nutrition practices learned at this age may influence life‐long intake. The purpose of this analysis was to evaluate the pattern of intake of total fruits, total vegetables, whole grains, and added sugars in those &lt;24 months of age using data from National Health and Nutrition Examination Survey (NHANES), 2001–2012 (n=4,406). Using the USDA Food Patterns Equivalent Database (FPED) we determined amount and food sources of total fruits, total vegetables, whole grains, and added sugars in subjects 0–2 (n=655), 3–5 (n=692), 6–8 (n=664), 9–11 (n‐679), 12–14 (n=426), 15–17 (n=442 ), 18–21 (n=422), 21–23 (n=425) months (mths) of age. Total vegetables increased from virtually nothing at 0–2 mths to about 0.5 cup equivalents (eq) at 9–11 mths but only increased to 0.6 cup eq at 21–23 mths (Table 1). Total fruit intake increase from virtually nothing at 0–2 mths to 0.94 cup eq at 9–11 mths and increased to 1.44 cup eq at 21–23 mths (Table 1). At 6–8 mths whole grain intake was 0.32 oz eq but only increased to 0.44 oz eq at 21–23 mths. Added sugars rose from virtually nothing at 0–2 mths to about 2.4 tsp eq at 9–11 mths and continued to increase until at 21–23 mths added sugars intake was 9.2 tsp eq (Table 1). Up to 9–11 mths the sources of vegetables was predominantly baby foods; thereafter a large number of other foods were providing vegetables to the diet. For fruits, baby food and baby juice were predominant sources until 6–8 mths where other fruits and juices were beginning to be consumed in small quantities; by 9–11 mths there were even more different fruit and juices providing fruit to the diet and this variety was maintained through 21–23 mths. Before 9 mths whole grains sources were predominantly baby food cereals; at 9–11 mths other sources included lower sugar ready‐to‐eat cereals, yeast bread, and oatmeal. These sources were maintained through 21–23 mths but a larger variety of other foods provided small amounts of whole grains. At 9–11 mths small amounts of added sugars were appearing from fruit drinks, cookies and brownies, yogurt, and higher sugar ready‐to‐eat cereals. These sources were main contributors of added sugar in older groups and many more sources of added sugars appeared in the diet (at 21–23 mths the foods providing more than 5% of added sugars in the diet were fruit drinks, cookies and brownies, soft drinks, and higher sugar ready‐to‐eat cereals). These data indicate there are opportunities to improve the diet of children &lt;24 mths by providing more vegetables, whole grains, maintaining or even increasing fruit intake, and moderating added sugars from less nutrient dense options.Support or Funding InformationFunding provided by Beech‐Nut Nutrition Company.