The calcium binding sites of Bakers' Yeast Transketolase (TK) was elucidated by estimating the pKa values of the functional groups that bind to calcium. These pKa's were found to be 6.25 and 7.2 relating to the pKa's of the two immidazol moieties of histidine residues on the enzyme. The rate of the binding of calcium to the enzyme was obtained separately as a function of pH. Maximum values ...

Protein O-mannosylation is an essential post-translational modification. It is initiated in the endoplasmic reticulum by a family of protein O-mannosyltransferases that are conserved from yeast (PMTs) to human (POMTs). The degree of functional conservation between yeast and human protein O-mannosyltransferases is uncharacterized. In bakers' yeast, the main in vivo activities are due to heterome...

Inversion of sucrose by bakers' yeast follows the same course as inversion catalyzed by yeast invertase. Rate of inversion increases exponentially with temperature; the temperature characteristic in the Arrhenius equation is 10,700 below 13-17 degrees C., and 8,300 above that temperature. Temperature inactivation occurs above 40 degrees C. The effects of temperature upon rate of inversion were ...

a membrane bioreactor (mbr) system based on a dead-end immersed hollow fiber membrane and filamentous fungus aspergillus oryzae were used for treatment of baker’s yeast wastewater. the fungus was adapted to the wastewater in the bioreactor for two weeks before starting the continuous process. average organic loading rate of 4.2 kg cod/m3.d was entered the bioreactor. mbr system was able to redu...

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...