Effect of Sunflower Seed Meal Fermented with Aspergillus Niger and Saccharomyces Cerevisiae on Intestinal Morphology, Microbial Population, Some Digestive Parameters in Broiler Chicks

the aim of present study is investigating effect of treated lemon pulp by saccharomyces cerevisiae yeast on protein and energy metabolism in goats was fed with this product. in this experiment 8 goats from raini breed were used for 21 days period; 16 days for adaptation and 5 days for sampling, to investigate the effect of processing lemon pulp by saccharomyces cerevisiae yeast on protein recei...

Strains of Saccharomyces cerevisiae and species with which S. cerevisiae is interfertile display a characteristic pattern of electrophoretic variants of phosphoglucomutase (PGM) consisting of a major component and one or two minor components, all of which migrate toward the cathode. The patterns are consistent with an earlier finding that two unlinked genes, one of which has two known alleles, ...

Saccharomyces cerevisiae I-328 is a yeast strain used for production of sherry-like wine in Russia. Here we report the draft genome sequence of this strain, which will facilitate comparative genomic studies of yeast strains used for winemaking.

Background: Glutathione (GSH) is a non-protein thiol compound, which plays an important role in the response to oxidative stress and nutritional stress. The aim of this study was to isolate indigenous S. cerevisiae strains capable of effectively produce GSH. Methods: One hundred-twenty sweet frui...

background: chronic myeloid leukemia is a common cancer in human and chemical therapy is a routine method for treatment that has some side effects. so the goal of this study was the use of natural compound such as cell wall obtained from saccharomyces cerevisiae ( s. cerevisiae ) and saccharomyces boulardi ( s. boulardi ) and iron nanoparticles on the growth inhibition of k562 cell line. method...

this study aims to determine the effect of fermentation condition and saccharomyces strains on the ph, foam property and co2 concentration of non-alcoholic beer (ma-al-shaeer). for this, the beer samples were inoculated with four different species of saccharomyces (saccharomyces rouxii 70531, s. rouxii 70535, s. ludwigii 3447 and s. cerevisiae 70424) and fermented for 48h in both aerobic and pe...