#yeast fermentation

[oupacademic]

Today is International Beer Day! We have selected four facts about beer-making for you to celebrate the occasion, perhaps while enjoying a cold brew…

Ale and stout are created using different yeasts, some of which contain ‘lager­– specific’ genes.

Non-conventional yeasts may be used someday to create new flavours of beer and even flavoursome non-alcoholic beers.

The fermentation behaviour of lager yeast is determined by the presence (or absence) of specific proteins which transport substances.

Lager yeasts are a newly emerged species which is continually evolving – maybe beer will taste different in 100 years as a result…

Image: Beer by Tama66. CC0 public domain via Pixabay.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.

[oaresearchpaper]

This study investigates the effects of yeast application with fermentation durations on physicochemical properties such as total soluble solids (TSS), titratable acidity (TA), and potential hydrogen (pH), and microbial colony-forming units (CFU/g) of bacteria in Arabica coffee fermentation. Yeast and fermentation duration produced a substantial combined effect on the properties of coffee. The sugar metabolism activities in yeast-fermented coffee reduced TSS, although TA levels increased and pH measurement decreased because of acid accumulation. The colony-forming unit (CFU/g) of bacteria varied significantly in all treatments, with yeast treatments increasing CFU/g after fermentation and gradual reduction after drying, while longer fermentation durations influenced the decrease of CFU/g but led to increased CFU/g after drying, particularly at 72 hours. The statistical analysis revealed highly significant results across all treatment combinations. This is how yeast fermentation under controlled conditions shapes sugar metabolism during the fermentation process, as well as affects acid production and microbial populations, which results in enhanced coffee quality properties.

[omicsinternationaljournals-blog]

Do Microbial Fuel Cells have Antipathogenic Properties?

During 2015-2017 we have conducted experiments in Japan to test the capacity of microbial fuel cells (MFC) to treat different types of wastewaters (swine farm, domestic, yeast fermentation, winery, etc.) and concomitantly collecting DNA samples from MFC anodic and planktonic bacterial communities. W e analyzed these metagenomes in UK, using our new bioinformatics tool (ASAR) that allow integration of phylogenetic and functional data. Characteristic MFC communities and the associated functional signatures were shown to reflect effective waste water treatment. We also found that the fraction of opportunistic pathogenic bacteria DNA was reduced in metagenomes from MFC communities during swine waste treatment. The highest loss was recorded for Enterobacteriaceae family (such as Yersinia, Vibrio, and Shigella). The abundance of virulent genes responsible for adhesion, secretion systems, invasion and intracellular survival, as well as antibiotic resistance, associated with Firmicutes and Actinobacteria phyla of Gram-positive bacteria, also decreased in the MFC residential metagenomes.

[lesaffreau-blog]

Yeast Fermentation in Bread - How Does it Work? | Lesaffre

Fermentation is an essential process when making dough, helping make bread and bakery items easier to digest, more nutritious & it adds wonderful flavour.

[research-news-blog]

 North America and Asia Pacific collectively dominates more than half of the global market.

[research-news-blog]

The fermentation ingredients are added to the foods and other products to enhance and improve the quality of the products. The fermentation process can change the quality and acceptability of the p…