All Outputs (5)

The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation (2022)
Journal Article

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera... Read More about The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. (2017)
Journal Article

During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation inhibiting compounds produced during... Read More about Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp..

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency (2015)
Journal Article

OBJECTIVES Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of th... Read More about Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency.

Miniature fermentation method (2011)
Journal Article