Abstract. Purwoko T, Suranto, Setyaningsih R, Marliyana SD. 2023. Caffeine degradation by food microorganisms. Biodiversitas 24: 3495-3502. Commercial coffee beans are dominated robusta and arabica beans. is one of the important components in has antimicrobial effect. content was higher than affected species, cultivation's altitude postharvest processing method. Microbial fermentation activity ...

The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and seq...

Background Previous reports showed that immobilization stress (IMS) results in severe damages at spermatogenesis level. Present study was performed in order to evaluate the protective effect of selenium-enriched yeast fragments on IMS-induced derangements. MaterialsAndMethods For this purpose, 42 mature male Wister rats were assigned into 6 groups (7 rats in each group) including; control, stre...

In this study, we investigated the antifungal effects of silver nanoparticles (Ag-Nps) on Candida albicans (ATCC 5027), Saccharomyces cerevisiae (ATCC 5027). Investigating method by using Minimum Inhibitory Concentration (MIC) technique, some of drugs including Amphotericin B, Fluconazole and synthesized Ag-Nps have been obtained on the fungi and the changes on membrane reactions of yeasts have...

The effect of yeast culture (Saccharomyces cerevisiae) supplementation on laying hen diets was tested against flavomycin supplementation during 12 weeks, using 112 Brown Bovans laying hens, 52 week-old, divided into 7 equal groups fed on a basal diet containing 18.8% crude protein and 2810 kcal/kg ME (metabolizable energy) feed. Three groups were supplemented with 3 different levels of commerci...

Abundant coffee bean husk acquires an alternative source of fiber for livestock feed, but a high level the crude it became obstacle. Solid-state fermentation technology using lignocellulolytic fungi is known to be able improve nutritional quality feedstuff that have content. Its mechanism through degradation lignocellulose fraction and enhance protein This study aimed determine fermented with c...

Taking monascin as the research object, was extracted from red kojic rice by ethanol extraction and with 60%, 70% 80% respectively. Finally, it concluded that when concentration of 70%, rate highest, reached 75.68%. The bacteriostatic experiments extract fermentation showed had strong inhibitory effect on Staphylococcus aureus Bacillus subtilis , weak ability Escherichia coli Aspergillus niger ...

Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbrothcontaining four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. Theaim was to consider the suitability of different strain/sugar treatment...

Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, new application has emerged, bioprotection, which consists colonizing the environment context sulfite reduction wines. The chemical and sensory impact non-Saccharomyces yeast according differ...

Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the potential for screening formic acid tolerance in non-Saccharomyces cerevisiae yeast strains, which could be used for the development of advanc...