Yeast Saccharomyces Cerevisiae Research Articles

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

AbstractBackground and ObjectivesThe production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.FindingsThe bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (p < .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm−1) and a unique peak in the fingerprint region (1200–600 cm−1).ConclusionBreads made with L. acidophilus (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).Significance and NoveltyThe results suggested that selected lactic acid bacteria‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value.

An innovative approach to food fortification using baker’s yeast

Currently, the problem of deficiency of macro- and micronutrients in the diet of the population remains relevant. One of the promising areas for solving this problem is the development of methods for the production of domestic food ingredients with the aim of creating food products fortified with microelements on their basis. The biotechnological method for production of such ingredients is considered one of the most relevant. The most widely used microorganism in the food industry is the Saccharomyces cerevisiae yeast. The aim of the research was to study the possibility of baker’s yeast enrichment with microelements: zinc and chromium. The possibility of yeast fortification during batch fermentation on malt wort with the addition of salt solutions — sources of trace elements (zinc sulfate (ZnSO4×5H2O) and chromium (III) chloride (CrCl3×6H2O)) was confirmed. The optimal dosages of the selected trace element salts for fortification were 250 mg Zn/dm3 and 500 µg Cr/dm3. An increase in the crude protein content by 11.6±0.5% was also observed. When using this combination (250 mg Zn/dm3 + 500 µg Cr/dm3), it was possible to reach optimal results in the process of simultaneous enrichment of the object with two microelements. It makes possible to obtain a sample with a concentration of 263.4±13 mg Zn/100 g of yeast (percentage of incorporation was 58.8%) and 308.2±15 µg Cr/100 g of yeast (percentage of incorporation was 34.4%). An increase in the crude protein content by 30±1.5% was also observed. The possibility of including the produced experimental samples in food products was studied. Bread as a mass consumer product was chosen as a model. Experimental bread samples were produced with a complete replacement of yeast without enrichment with yeast fortified with zinc and chromium. Organoleptic evaluation and study of important parameters such as moisture and acidity demonstrated that the experimental samples can be used in the food industry after passing the necessary safety tests. The values of replenishing the norms of physiological needs in microelements when consuming 100 g of the experimental bread samp

UV mutagenesis improves growth potential of green algae in a green algae-yeast co-culture system.

It is known that co-cultivation of green algae with heterotrophic microorganisms, such as yeast, improves green algae's growth potential and carbon dioxide fixation, even under low CO2 concentration conditions such as the atmosphere. Introducing mutations into green algae is also expected to enhance their growth potential. In this study, we sought to improve the growth potential of a co-culture system of the green algae Chlamydomonas reinhardtii and the yeast Saccharomyces cerevisiae by introducing mutations into the green algae. Additionally, we performed a transcriptome analysis of the co-culture of the green algae mutant strain with yeast, discussing the interaction between the green algae mutant strain and the yeast. When the green algae mutant strain was co-cultured with yeast, the number of green algae cells reached 152 × 105 cells/mL after 7days of culture. This count was 2.6 times higher than when the wild-type green algae strain was cultured alone and 1.6 times higher than when the wild-type green algae strain and yeast were co-cultured. The transcriptome analysis also indicated that the primary reason for the increased growth potential of the green algae mutant strain was its enhanced photosynthetic activity and nitrogen utilization efficiency.

Modeling and simulation of an integrated bioethanol-hydrogen production process

Hydrogen (H2) production from renewable feedstocks such as bioethanol represents one of the sustainable and environmentally benign methods of making the proposed utilization of H2 as energy carrier of the future a reality. However, successful implementation of this technology depends on several factors which include understanding of the technicality, as well as process design and modelling. Generally, this area of research has not received adequate attentions. In this article, an integrated process for producing H2 through starch hydrolysis, fermentation, and ethanol steam reforming (ESTR) process has been proposed. Enzymatic hydrolysis of starch was performed to obtain the fermentable sugar (hydrolysate). In addition, batch fermentation experiments were carried out using a laboratory scale fermenter with yeast (Saccharomyces cerevisiae) culture adapted for anaerobic conversion of the hydrolysate to bioethanol. Subsequently, kinetic data obtained from these experiments was employed to guide thermodynamic modeling of fermentation process which was coupled with the ESTR model and was implemented in the Aspen HYSYS simulator. The results ultimately revealed pertinent information which could find applications in the implementation of the proposed integrated process for bioethanol and H2 production.

Ethanol production from cassava peels using Saccharomyces cerevisiae via ethanologenic fermentation process

PurposeThis study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.Design/methodology/approachThe milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.FindingsThe results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL−1 h−1. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.Practical implicationsThe finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.Originality/valueThis paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.HighlightsHydrolysis of cassava peels using 13.1 M H2SO4 at 100 oC for 110 min gave high Glucose productivityHighest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiaeOptimal bioethanol concentration and yield were obtained at a hydration level of 35% agitationHighest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L−1.h−1

High-level biosynthesis of enantiopure germacrene D in yeast.

Germacrene D, a sesquiterpenoid compound found mainly in plant essential oils at a low level as (+) and/or (-) enantiomeric forms, is an ingredient for the fragrance industry, but a process for the sustainable supply of enantiopure germacrene D is not yet established. Here, we demonstrate metabolic engineering in yeast (Saccharomyces cerevisiae) achieving biosynthesis of enantiopure germacrene D at a high titer. To boost farnesyl pyrophosphate (FPP) flux for high-level germacrene D biosynthesis, a background yeast chassis (CENses5C) was developed by genomic integration of the expression cassettes for eight ergosterol pathway enzymes that sequentially converted acetyl-CoA to FPP and by replacing squalene synthase promoter with a copper-repressible promoter, which restricted FPP flux to the competing pathway. Galactose-induced expression of codon-optimized plant germacrene D synthases led to 13-30 fold higher titers of (+) or (-)-germacrene D in CENses5C than the parent strain CEN.PK2.1C. Furthermore, genomic integration of germacrene D synthases in GAL80, LPP1 and rDNA loci generated CENses8(+D) and CENses8(-D) strains, which produced 41.36µg/ml and 728.87µg/ml of (+) and (-)-germacrene D, respectively, without galactose supplementation. Moreover, coupling of mitochondrial citrate pool to the cytosolic acetyl-CoA, by expressing a codon-optimized ATP-citrate lyase of oleaginous yeast, resulted in 137.71µg/ml and 815.81µg/ml of (+) or (-)-germacrene D in CENses8(+D)* and CENses8(-D)* strains, which were 67-120 fold higher titers than in CEN.PK2.1C. In fed-batch fermentation, CENses8(+D)* and CENses8(-D)* produced 290.28µg/ml and 2519.46µg/ml (+) and (-)-germacrene D, respectively, the highest titers in shake-flask fermentation achieved so far. KEY POINTS: • Engineered S. cerevisiae produced enantiopure (+) and (-)-germacrene D at high titers • Engineered strain produced up to 120-fold higher germacrene D than the parental strain • Highest titers of enantiopure (+) and (-)-germacrene D achieved so far in shake-flask.

The structure of a tetrameric septin complex reveals a hydrophobic element essential for NC-interface integrity

The septins of the yeast Saccharomyces cerevisiae assemble into hetero-octameric rods by alternating interactions between neighboring G-domains or N- and C-termini, respectively. These rods polymerize end to end into apolar filaments, forming a ring beneath the prospective new bud that expands during the cell cycle into an hourglass structure. The hourglass finally splits during cytokinesis into a double ring. Understanding these transitions as well as the plasticity of the higher order assemblies requires a detailed knowledge of the underlying structures. Here we present the first X-ray crystal structure of a tetrameric Shs1-Cdc12-Cdc3-Cdc10 complex at a resolution of 3.2 Å. Close inspection of the NC-interfaces of this and other septin structures reveals a conserved contact motif that is essential for NC-interface integrity of yeast and human septins in vivo and in vitro. Using the tetrameric structure in combination with AlphaFold-Multimer allowed us to propose a model of the octameric septin rod.

Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

Inoculation modes are known to affect yeast behavior. Here, we characterized the impact of ADY and pre-culturing on the composition of the resulting wine, fermented by four commercial strains of Saccharomyces cerevisiae. Classical oenological parameters were not affected by the yeast inoculation mode. Using an untargeted metabolomic approach, a significant distinction in wine composition was noted regardless of the strain between the two inoculation modes, each associated with a specific metabolomic signature. 218 and 895 biomarkers were annotated, respectively, for ADYs associated with the preservation of wine polyphenols, and for pre-cultures related to the modulation of yeast nitrogen metabolism. Volatilome analysis revealed that the ester family was that most impacted by the inoculation mode whatever the strain. Ester production was enhanced in ADY condition. For the first time, the complete reprogramming of the yeast metabolism was revealed as a function of yeast preparation, which significantly impacts its volatilome and exometabolome.

De novo biosynthesis of the hops bioactive flavonoid xanthohumol in yeast

The flavonoid xanthohumol is an important flavor substance in the brewing industry that has a wide variety of bioactivities. However, its unstable structure results in its low content in beer. Microbial biosynthesis is considered a sustainable and economically viable alternative. Here, we harness the yeast Saccharomyces cerevisiae for the de novo biosynthesis of xanthohumol from glucose by balancing the three parallel biosynthetic pathways, prenyltransferase engineering, enhancing precursor supply, constructing enzyme fusion, and peroxisomal engineering. These strategies improve the production of the key xanthohumol precursor demethylxanthohumol (DMX) by 83-fold and achieve the de novo biosynthesis of xanthohumol in yeast. We also reveal that prenylation is the key limiting step in DMX biosynthesis and develop tailored metabolic regulation strategies to enhance the DMAPP availability and prenylation efficiency. Our work provides feasible approaches for systematically engineering yeast cell factories for the de novo biosynthesis of complex natural products.

Longevity control by supersulfide-mediated mitochondrial respiration and regulation of protein quality

Supersulfides, which are defined as sulfur species with catenated sulfur atoms, are increasingly being investigated in biology. We recently identified pyridoxal phosphate (PLP)-dependent biosynthesis of cysteine persulfide (CysSSH) and related supersulfides by cysteinyl-tRNA synthetase (CARS). Here, we investigated the physiological role of CysSSH in budding yeast (Saccharomyces cerevisiae) by generating a PLP-binding site mutation K109A in CRS1 (the yeast ortholog of CARS), which decreased the synthesis of CysSSH and related supersulfides and also led to reduced chronological aging, effects that were associated with an increased endoplasmic reticulum stress response and impaired mitochondrial bioenergetics. Reduced chronological aging in the K109A mutant could be rescued by using exogenous supersulfide donors. Our findings indicate important roles for CARS in the production and metabolism of supersulfides—to mediate mitochondrial function and to regulate longevity.

Effect of yeast (Saccharomyces cerevisiae) fermented moist diet on the performance and egg quality at the early stage of laying ducks

Objectives: This research aimed to examine how yeast (Saccharomyces cerevisiae) fermented layer moist diet (YFM-D) influencing egg production, its quality, and duck’s growth performance during the age range of 23–29 weeks. Materials and Methods: A total of 84 laying Jinding ducks were arbitrarily allotted into one of two dietary groups. Each group had 42 birds in 3 replicates and 14 birds per replication. Each duck was daily offered 140 gm dry matter (DM) from a layer diet (Crude Protein −17.83% and ME-2760 Kcal/kg DM) and a yeast-fermented layer moist diet (50% layer diet + 50% water) and reflected as control diet (CON-D) and yeast-fermented layer moist diet (YFM-D), respectively. The layer diet was fermented using yeast premix at a 1.0% level of feed. Results: Considerably elevated DM intake was obtained in ducks that received YFM-D (120 gm) than CON-D (112 gm). Subsequently, ducks fed YFM-D improved almost 5.24% and 4.26% higher egg mass and hen-day egg production than CON-D, respectively (p < 0.05). Though feed conversion ratio (egg basis) was unaffected (p > 0.05), ducks receiving YFM-D almost revealed 21%–22% higher body weight compared to CON-D (p < 0.05). Moreover, higher yolk weight, color, and Haugh unit were measured in ducks offered YFM-D than CON-D (p < 0.05), while YFM-D showed the propensity for better egg and albumen weight. However, shell weight and yield, albumen, and yolk yield were not varied between the two groups (p < 0.05). Conclusion: It may be concluded that a YFM-D enhanced hen day egg production at the early stage of laying while boosting live weight gain and enhancing egg quality.

The cAMP-PKA signalling crosstalks with CWI and HOG-MAPK pathways in yeast cell response to osmotic and thermal stress.

The yeast Saccharomyces cerevisiae is widely used in food and non-food industries. During industrial fermentation yeast strains are exposed to fluctuations in oxygen concentration, osmotic pressure, pH, ethanol concentration, nutrient availability and temperature. Fermentation performance depends on the ability of the yeast strains to adapt to these changes. Suboptimal conditions trigger responses to the external stimuli to allow homeostasis to be maintained. Stress-specific signalling pathways are activated to coordinate changes in transcription, translation, protein function, and metabolic fluxes while a transient arrest of growth and cell cycle progression occur. cAMP-PKA, HOG-MAPK and CWI signalling pathways are turned on during stress response. Comprehension of the mechanisms involved in the responses and in the adaptation to these stresses during fermentation is key to improving this industrial process. The scope of this review is to outline the advancement of knowledge about the cAMP-PKA signalling and the crosstalk of this pathway with the CWI and HOG-MAPK cascades in response to the environmental challenges heat and hyperosmotic stress.

Phytochemical analysis, antioxidant potential, and in vitro antidiabetic activity of Grewia lasiodiscus (K Schum) leaves extract

Introduction: Grewia lasiodiscus is recognized for its therapeutic potential in addressing emesis, diabetes, hypertension, and oxidative stress. This research evaluated the in vitro antioxidant and antidiabetic activities of G. lasiodiscus leaf extract using Saccharomyces cerevisiae yeast in a glucose absorption model. Methods: Phytochemical screening, quantification of phenols, flavonoids, and condensed tannins, in conjunction with in vitro antioxidant evaluations using the 2,2’-diphenyl-1- picrylhydrazyl (DPPH) test and Ferric-reducing power test (FRAP) were conducted on the hydroethanolic extract. The assessment of the antidiabetic impact involved the measurement of yeast cell glucose absorption, with an additional investigation into their glucose adsorption capabilities. Results: Phytochemical analysis showed the presence of tannins, steroids, flavonoids, terpenes, glycosides, and phenols in the hydroethanolic extract, while alkaloids and saponins were absent. Quantitative analysis revealed substantial levels of phenols (200.92 ± 0.00 milligrams equivalent to catechin per gram (mgEqC/g)), flavonoids (31.75 ± 0.25 mgEqC/g), and condensed tannins (2740.44 ± 142.66 mgEqC/g). The extract demonstrated noteworthy antioxidant activity, corresponding to an IC50 value of 91.11 ± 0.11 μg/mL in the DPPH test and ferric reducing power of 11.35 ± 1.42 mmol/L. Furthermore, the extract enhanced glucose absorption by yeast cells, reaching up to 75%, in a manner directly proportional to glucose concentration and extract weight, indicating dose-dependent effects across glucose levels. Conclusion: G. lasiodiscus leaf extract exhibited significant antioxidant and antidiabetic properties probably attributed to its phenolic compounds. Further research, including in vivo studies and toxicity assessments, is imperative to ascertain its therapeutic potential in managing diabetes mellitus.

Measurement of Inhibition Zones, Solvent/Growth Dynamics of Adenanpthera pavonina. Linn. Against Selected Enteric Microorganisms

The aim of this study was to evaluate the inhibition zones, solvent, and growth dynamics of Seed extract of Adenanpthera Pavonina. Linn. Against selected Enteric Microorganisms. Adenanpthera Pavonina.Linn is a Red Sandalwood, (Fabaceae), an unarmed deciduous tree and its seed is traditionally used for treatment of various disease conditions. Five different solvents were used in this study: Ethyl acetate, water, absolute ethanol, fermented palm wine and distilled ethanol from palm wine). In this study, ethanol was distilled from palm wine using fractional distillation method. Palm wine solvent was fermented using barkers’ yeast (Saccharomyces cerevisiae). Isolates used in this study were obtained from Adekunle Ajasin University AkungbaAkoko Health Center (AAUHC) and were re-identified through series of biochemical test and gram staining characteristics. Isolates were identified as Enterobacter aerogenes, Burkhoderia cepacia, Acinetobacter baumanni, Pasteurella multocida, Escherichia coli, Aeromonas hydrophila, Moraxella sp., Burkhoderia pseudomallei, Enterobacter agglomerama. Extensive and series of biochemical tests were carried out to further confirm all the test bacterial strains. Biochemical tests done includes Indole test, Catalase, Citrate, Methyl Red-Voges Proskaeur (MR-VP), Triple Sugar Iron (TSI), Urease, Motility Test, Oxidase Test, to identify and characterized the test isolates, antimicrobial activity of different solvent extracts of Adenanthera pavonina Linn. Seed was tested against enteric bacterial strains by observing the zone of inhibition using agar well diffusion method. The growth dynamic of the test isolate against plant seed extract of Adenanthera pavonina Linn., was done using Ultraviolentvisible spectrophotometer. Ethanolic phytochemical analysis was done qualitatively and quantitatively. In this study, Ethyl acetate and Distilled ethanol from palm wine seed extracts of Adenanthera pavonina Linn., showed the highest antimicrobial activity against all the tested bacteria isolates. Result obtained indicates that the ethanolic, ethyl acetate and distilled ethanol seed extract of Adenanthera pavonina Linn. has antibacterial activities and can be used as antibacterial agent. It was observed that at less than an hour, Pasteurella multocida has the highest growth rate of 0.150λ and Aeromonas hydrophila have the lowest growth rate of 0.102λ. At 24 hours, Pasteurella multocida has the lowest death rate of 0.100λ and Burkhoderia pseudomallei have the highest death rate of 0.068λ Adenanthera pavonina Linn., showed the presence of secondary metabolite and its killing/growth kinetics was very outstanding which was demonstrated during this research work, the plant has a limitless antimicrobial potential, and it can be used for the development of novel antimicrobial agents.

Ethanol Production from Jaggery Powder

Abstract: This exploration depicts about the Development of Ethanol by Jaggery. We use Jaggery which assists us with creating the Ethanol. Ecologically maintainable energy sources are called for because of contemporaneous advancement in businesses alongside the fast speed of urbanization. Ethanol created from biomass can be thought as a spotless and most secure fluid fuel and an option in contrast to fossil and oil fills are they have given exceptional natural, key financial advantages. For as far back as decade, it has been seen that there is a rising pattern found in bioethanol creation which has made an upgrade to go for progression in bioethanol creation advancements. A few feed stocks have been utilized for the bioethanol creation yet the secondage bioethanol has focused on the lignocellulose biomass. Plenteous lignocellulose biomass on the planet can be tapped for Ethanol creation, yet it will require huge advances in the ethanol creation process from lignocellulose as a result of a few specialized and monetary obstacles tracked down in business scale. The principal objective of the ongoing task is to decrease the purposes of Fuel in the public arena since it isn't eco-accommodating for nature. Trial studies have been done to enhance the pre-treatment process for expanding the proficiency of bacterial hydrolysis, the effective transformation of glucose from Jaggery corrupting microorganisms and to change over sugars delivered to Ethanol by utilizing Maturation process. Processing, refining, aging and parchedness associated with the Creation of Ethanol. In the aging system, the yeast breaks down the glucose into sucrose and fructose. The Yeast Saccharomyces Cerevisiae was utilized for aging cycle, which helped in changing over the jaggery into sugar and isolated in refining process. This audit will incorporate the ongoing status of bioethanol creation. During the examination we got 250ml of Ethanol from 1kg of Jaggery blended in with 1liter of water. As far as their monetary and ecological practicality alongside some exploration holes as well as strategy ramifications.

Antifungal Activities of Copper (II) Ion and Histidine Incorporated Polymers on Yeast Saccharomyces cerevisiae

Biyomedikal implant oklüzyonundaki ve derin yara iyileşmesindeki en ciddi endişelerden biri bakteri ve mantarların neden olduğu mikrobiyal enfeksiyonlardır. Bu nedenle, yarada, yaranın etrafında ve implantın yerleştirileceği bölgedeki enfeksiyonları önlemek veya tedavi etmek için antimikrobiyal ve antifungal özelliklere sahip malzemeler tasarlamak çok önemlidir. Kriyojel olarak adlandırılan kriyo-hidrojeller, yara iyileştirme malzemeleri için önemli bir seçenektir. Bu çalışmada, metal iyonu ve amino asit katıldığında malzemelerin antifungal etkilerindeki değişiklikleri incelemek amacıyla kriyopolimerizasyon işlemi kullanılarak çeşitli polimerler sentezlenmiştir. 2-Hidroksietil metakrilat’ın ana monomer olarak kullanılmasıyla sentezlenen polimerleri karakterize etmek için şişme testleri, Fourier dönüşümlü kızılötesi spektroskopisi, taramalı elektron mikroskobu ve X-ışını kırınımı incelemeleri yapılmıştır. Kriyojellerin antifungal aktiviteleri, fırıncı mayası veya bira mayası olarak da adlandırılan ökaryotik maya hücre modeli S. cerevisiae üzerinde incelenmiştir. 2-Hidroksietil metakrilat temelli polimerler gözenekli morfoloji sergilemektedir. Sonuçlar, bakır iyonlarının 2-Hidroksietil metakrilat temelli polimerlerin antifungal aktivitesinde önemli bir rol oynadığını, ek olarak histidin bağlanmasının ise hücresel metabolik aktivite yüzdelerinde artışa sebep olduğunu göstermiştir.

Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on productive performance, carcass traits and some blood parameters in broiler chickens

Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on productive performance, carcass traits and some blood parameters in broiler chickens

Encapsulation and characterization of catechin and epicatechin microcapsules using yeast cell biocarriers

In this study, catechin and epicatechin compounds were encapsulated using Saccharomyces cerevisiae yeast cell and fabricated yeast cell microcarriers were subjected to bioactive analysis, conformational and morphological characterization. Encapsulation efficiency values of the yeast cell microcarriers were 24.74 and 31.87% for the epicatechin and catechin loaded yeast cell microcapsules, respectively. Total flavonoid content of the epicatechin and catechin loaded yeast cell microcapsules were determined to be 79.67 and 61.86 mg CE/g while the antiradical activity of the samples was in the range of 4.16-39.24%. FT-IR and XRD spectrum revealed that the catechin and epicatechin were encapsulated by the yeasts cell successfully.

Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for 12 h and converted into flour with attrition mill. Wheat flour and African Yam Bean flour were sieved individually with 60 mm mesh size sieve. The flours were blended in the percentage ratios (W: W) of 100:0, 90:10, 80:20 and 70:30 for samples A, B, C and D, respectively. Three grams of yeast (Saccharomyces cerevisiae, Foshan Ceng Goa Food Co. Ltd, De Rich Instant Dry) were dissolved in clean bowl with 30 l of water and 10 g sugar of the stipulated receipe and left for 1 h to activate at ambient temperature (29 ± 1⁰C). The flour blends were evaluated for proximate composition, functional properties and consumer acceptability. Preference ranking tests were conducted to describe and evaluate the acceptability of the bread loaves according to hedonic scale on texture, flavour, colour and overall acceptability using a 9-point, where1 = dislike extremely and 9 = extremely like. The data generated were analyzed statistically using one way analysis of variance and means separated by Tukey test at 5% level of Significance. The results showed that sample D – 30% substituted African yam bean flour had higher swelling index (1.81g/g), water absorption capacity (160.00%), protein content (14.89 %), fat content (2.80%), panelists textural scores (6.55) and the least flavour scores (4.05),colour scores (5.70) and overall acceptability scores (3.85) compared to other samples. There were no statistically significant differences (p > 0.05) in overall acceptability scores of samples B, C and D. The overall acceptability scores showed that samples acceptance decreased with increased levels of substitution with African yam bean seed flour.