Preparation of spent brewer's yeast beta-glucans with a potential application as an immunostimulant for black tiger shrimp,Penaeus monodon

Spent brewer's yeast was autolysed and the insoluble yeast cell wall fraction obtained was used as a raw material for the preparation of brewer's yeast beta-glucan (BYG). A simple alkaline extraction was applied and optimized. The BYG with significantly (P相似文献   

Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch

The effects of β-glucan (BG) prepared from spent brewer’s yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (RVA) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/β-glucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset (T_o), peak (T_p), and conclusion (T_c) temperatures and a decrease in gelatinization enthalpy (ΔH₁) with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in T_o, T_p, T_c, and melting enthalpy (ΔH₂). The retrogradation ratio (ΔH₂/ΔH₁) and the phase transition temperature range (T_c − T_o) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.     

Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

The effect of coconut water (CW) on biomass and docosahexaenoic acid (DHA, C22:6 n3) formation by Schizochytrium mangrovei Sk-02 was studied in a yeast extract-diluted sea water medium. Optimal CW-level was ca. 33% (v/v), resulting in a biomass level of 28 g/l with a DHA-content of 20% (w/w) or 6 g DHA/l, almost 50% higher than in non-supplemented cultures at the same initial sugar level. Study on the growth-promoting effects of coconut water suggested that it could be (partially) mimicked by addition of trace elements; the fatty acids present in CW did not appear to be incorporated or effect fatty acid formation by the organism. CW-addition was also effective in media with other nitrogen sources such as casitone, peptone and tryptone. Its inclusion (at 50% v/v) increased biomass levels two-to-three-fold with concomitant increases in the DHA-level.     

Application of a simple yeast extract from spent brewer's yeast for growth and sporulation of Bacillus thuringiensis subsp. kurstaki: a Physiological Study

The suitability of using a simple brewer's yeast extract (BYE), prepared by autolysis of complete beer slurry, for growth and sporulation of Bacillus thuringiensis kurstaki was studied in baffled shake flasks. In a standard buffered medium with 2.5% (w/v) glucose and 1% (w/v) brewer's yeast extract, growth of B. t. kurstaki resulted in a low biomass production with considerable byproduct formation, including organic acids and a concomitant low medium pH, incomplete glucose utilization and marginal sporulation, whereas growth in the same medium with a commercial laboratory-grade yeast extract (Difco) resulted in a high biomass concentration, complete glucose utilization, relatively low levels of byproducts and complete sporulation (2.6 × 10⁹ spores/ml). When glucose was left out of the medium, however, growth parameters and sporulation were comparable for BYE and commercial yeast extract, but absolute biomass levels and spore counts were low. Iron was subsequently identified as a limiting factor in BYE. After addition of 3 mg iron sulphate/l, biomass formation in BYE-medium more than doubled, low byproduct formation was observed, and complete sporulation occurred (2.8 × 10⁹spores/ml). These data were slightly lower than those obtained in media with commercial yeast extract (3.6 × 10⁹spores/ml), which also benefited, but to a smaller extent, from addition of iron.     

Effect of high pressure homogenization and papain on the preparation of autolysed yeast extract

The effect of high pressure homogenization (600 and 1000 bar) prior to autolysis of a commercial pressed baker's yeast was examined. High pressure homogenization released a maximum of 30% of the solids and 34% of the total nitrogen (TN). After autolysis of the whole homogenized slurry, high yields of solids and TN (up to 81 and 85%, respectively) were obtained. Autolysis of non-homogenized controls yielded much lower yield values (30 and 39%, respectively), whereas autolysis in the presence of papain but without prior disruption gave intermediate values (50 and 61%, respectively). The various treatments led to changes in the extract composition: standard autolysates had the highest total nitrogen and true protein weight contents and the lowest carbohydrate content, whereas this trend was reversed when cells were first disrupted before autolysis. In contrast to controls obtained by standard autolysis without or with papain, centrifuged autolysates from pre-homogenized fractions were not clear. Treatment with a combination of a flocculation and a weighting agent clarified the extracts but resulted in a loss of solids (approximately 20%), including nitrogen and carbohydrates.     

Preparation of spray-dried wettable powder formulations of Bacillus thuringiensis-based biopesticides

Bacillus thuringiensis is the most widely used biopesticide among many methods available to control insects. To make a saleable product, B. thuringiensis must be substantially concentrated by removal of water and formulated to improve longevity, efficacy, and ease of transport of the product. B. thuringiensis subsp. aizawai culture broth as an active ingredient was mixed with various adjuvants and then spray dried. The optimum conditions for spray drying were found to be an outlet temperature of 60-85 degrees C and an inlet temperature of 120-180 degrees C. Various adjuvants had different effects on physical and biological properties of the dried product. Gelatinized tapioca starch and milk powder improved suspensibility but adversely affected wettability of the dried formulated product. Vegetable oil and Tween 20 enhanced wettability but resulted in poor suspensibility. Silica fume was used to enhance flowability because it reduced clumping and caking of the powder resulting from the addition of vegetable oil. Formulation containing 10% wt:wt B. thuringiensis, 10% wt:wt gelatinized tapioca starch, 10% wt:wt sucrose, 38% wt:wt tapioca starch, 20% wt:wt milk powder, 10% wt:wt silica fume, 2% wt:wt polyvinyl alcohol, 5% vol:vol Tween 20, 1% vol:vol refined rice bran oil, and 1% vol:vol antifoam solution was found to be optimum in terms of the physical and biological properties of the dried product. This formulation had 55% suspensibility, 24 s for wetting time, and 5.69 x 10(4) CFU/ml of LC50 value against Spodoptera exigua larvae.     

Application of rotary microfiltration in debittering process of spent brewer's yeast

This study concerns the production of yeast extract from spent brewer's yeast using rotary microfiltration as a means to combine debittering and cell debris separation into a single step, without using a toxic alkali wash. The pH of yeast homogenate was found to affect protein yield and bitterness of the product. Rotary filtration of yeast homogenate at various pHs resulted in different percent protein transmissions. These were found to be 5.05%, 9.83%, and 30.83% for pH 5, 6, and 7.5, respectively. The bitterness concentration in the permeate was also found to be higher at higher pHs. Autolysis of the cell homogenate prior to filtration increased protein yield and decreased bitterness considerably. At pH 5.5, the protein transmission was increased to 60% and debittering efficiency was increased from 59% to 86%. The permeate flux and protein productivity could be further increased by increasing the rotational speed, but this resulted in a decrease in debittering efficiency. Thus, the rotational speed should be carefully selected to compromise between the yield and product quality. Furthermore, for the tested rotational speeds of 600 and 1000 rpm, the change in feed flow rate from 11 to 35 L h(-1) changes the flow behavior from turbulent vortex flow to laminar vortex flow, thus decreasing the flux and protein productivity.     

Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast

Spent brewer's yeast was autolysed and used as a raw material for the preparation of 5-GMP-rich yeast extracts. Malt rootlets were used as a source of 5-phosphodiesterase. The crude enzyme was extracted from malt rootlets and pretreated to inactivate 5-nucleotidase. The optimum pretreatment conditions were heating at 65 °C for 30 min or 70 °C for 7 min. The effects of autolysis time, phosphodiesterase concentration and incubation period on 5-GMP content were examined. The suitable autolysis time was 8 h. The preferable enzyme treatment period was in the range of 8–14 h. Longer autolysis and enzyme incubation periods caused a decrease in the 5-GMP content from 0.7–0.9% (w/w) to 0.2–0.4% (w/w). The 5-GMP content in extracts from debittered and non-debittered yeast was similar. The highest 5-GMP content in yeast extract was 0.93% (w/w), obtained with a phosphodiesterase concentration of 1.6unit/ml of yeast extract (5% solids content).     

Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches

Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swelling (CWS) starches in xanthan gum dispersions: 0%, 0.35%, 0.50%, 0.70%, and 1.0% was measured with the vane method at an apparent shear rate of 0.05 s⁻¹. The intrinsic viscosity of the xanthan gum was determined to be: 112.3 dL/g in distilled water at 25 °C. Values of the static (σ_0s) and dynamic (σ_0d) yield stress of each dispersion were measured before and after breaking down its structure under continuous shear, respectively. The WXM and CWS starches exhibited synergistic behavior, whereas the CLWM starch showed antagonistic effect with xanthan gum. The difference (σ_0s − σ_0d) was the stress required to break the inter-particle bonding (σ_b). The contributions of the viscous (σ_v) and network (σ_n) components were estimated from an energy balance model. In general, values of σ_b of the starch–xanthan gum dispersions decreased and those of σ_n increased with increase in xanthan gum concentration.     

Poly(vinylferrocene)–poly(ethylene glycol) glutamate oxidase electrode for determination of L-glutamate in commercial soy sauces

An amperometric L-glutamate oxidase (GLOD) electrode based on a multilayer of polymer films was developed for the high selective determination of L-glutamate. The multilayer film consisted of three layers as the following configuration i.e., inner membrane of electropolymerized 1,3-diaminobenzene, middle layer of L-GLOD entrapped in photopolymerized poly(vinylferrocene)–poly(ethylene glycol) hydrogel polymer, and outer dialysis membrane. In this manner, the sensor could eliminate interferences and was able to work at a low potential poised at +0.085 V vs. Ag/AgCl. When used in a flow injection system, the sensor responded to L-glutamate in the range 0.5–8.0 mM, with a sensitivity of 9.48 nA mM^–1. The sensor was stable for 5 days of continuous uses (250 assays) and retained 60% activity after 16 days. When used to analyse the L-glutamate contents of a number of different off-the-shelf soy sauces, the sensor gave results in good agreement with the standard colorimetric method.