Bakers’ yeast composition

Food yeast, molasses-grown, is dried to about 5% moisture and has the same chemical composition as bakers yeast. In terms of micrograms per gram of yeast, the vitamin content is 165 thiamine 100 riboflavin 590 niacin 20 pyridoxine 13 folacin 100 pantothenic acid 0.6 biotin 160 para-ainiiiobeuzoie acid 2710 choline and 3000 inositol. YeasL crude protein contains 80% amino acids 12% nucleic acids and 8% ammonia. The latter components lower the true protein content to 40% of the dry cell weight. 

Steiner et al. (1969) observed, that the major inositol containing lipid from bakers yeast Saccharomyces cerevisiae) upon treatment with acid or alkali lost one phosphoryl-inositol group and yielded mannosyl-inositol-phosphoryl-ceramide. The authors discussed for the original material the composition Man-(In-phosphoryl)2-cer. 

Bakers inactive dry yeast is also widely used in the food industry. This yeast may be grown specifically as a food supplement and consequently there is a choice in its composition by varying growth conditions and feedstock makeup. It can possibly produce high levels of nicotinic acid and thiamin, the cmde protein content can be raised to 50—55% and it can be used as a vehicle for the incorporation of micronutrients such as selenium or chromium into the diet. 

The data presented in Table 3, which includes the amino acid composition of baker s yeast and Candida krusei cytochrome c for comparison, show that Ustilago and Neurospora cytochrome c contain the same number of total residues. In seven instances, the number of residues of a particular amino acid/mole are identical. Thus, even in the absence of a sequence for the Ustilago cytochrome it can be concluded that this protein, unlike the siderochromes, has suffered little alteration in the progression from the Ascomycetes to the Basidiomycetes. This can be ascribed to the varying function of the two types of molecules. Cytochrome c must fit into a relatively specific slot bounded by a reductase and an oxidase and it has hence evolved much more slowly than the more freely acting transport agents where the specificity constraints are less demanding. 

In addition, the influence of baker s yeast on the composition of other crust flavor compounds was followed by an aroma extract dilution analysis. 

Figure 4. Enantiomeric composition of 3-hydroxyacid esters formed by reduction of 3-ketoacid esters (baker s yeast) and hydrolysis of 3-acetoxyacid esters (Candida utilis).

Organisms like the ciliated protozoan Paramecium, baker s yeast Saccharo-myces cerevisiae and the Gram-negative bacterium Escherichia coli have non-selective, mechanically gated cation-channels. The channel from yeast has conductance comparable to nAChR (186). The voltage sensitive sodium channels from eel electroplax have an amino acid composition remarkably similar to that of nAChR and the repeats from Drosophila sequences are closely comparable to the ones from eel and rat (187). 

Baker s yeast is also a common feed. However, yeast contains less highly unsaturated fatty acids (HUFA), which results in rotifers with inferior nutritional quahty for the larvae compared to microalgae fed rotifers (Con-geicao et /., 2010). This is especially important for marine larvae as marine fish are not able to synthesize eicosapentaenoic acid (EPA) and docosa-hexaenoic acid DHA themselves from linolenic acid (for a review see Tocher, 2010). The nutritional composition of the rotifers can be adjusted through enrichment (i.e. inclusion of specific nutrients/chemicals essential to the larvae). There are many formulated feeds on the market that are... 

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