Yeast enzymatic hydrolysis

Se-enriched yeast Enzymatic hydrolysis (protease XIV and subtilisin) with an ultrasonic probe HPLC-ICP-MS... 

The function of Jisper Uis fermentation appears to be primarily the breakdown of protein and polysaccharides by secreted proteases and amylases. Replacement oiPispergillis by chemical or enzymatic hydrolysis has no major impact on the organoleptic properties of the sauce. Likewise, inoculation with a pure culture of Ixictobacillus delbrueckii to carry out the acetic acid fermentation produces a normal product. The S. rouxii and Toru/opsis yeasts, however, are specifically required for proper flavor development. 

Bioethanol can be produced from a large variety of carbohydrates with a general formula of (CHjO) . Chemical reaction is composed of enzymatic hydrolysis of sucrose followed by fermentation of simple sugars. Fermentation of sucrose is performed using commercial yeast such as Saccharomyces cerevisiae. First, invertase enzyme in the yeast catalyzes the hydrolysis of sucrose to convert it into glucose and fmctose. 

Exercise 20-12 Cellobiose differs from maltose only in its behavior to enzymatic hydrolysis. It is hydrolyzed by yeast /3-D-glucosidase. What is its structure ... 

Reduction of ethyl 2 -ketopantothenate to ethyl 2 -d-pantothenate ((g) in Fig. 8). The rate of condensation of ketopantolactone or D-pantolactone with ethyl (3-alanine, yielding ethyl 2 -ketopantothenate (0 in Fig. 8) or ethyl D-panto-thenate, respectively, is quite fast compared to the condensation of ketopantolactone or D-pantolactone with (3-alanine, and the reaction with ethyl (3-alanine proceeds more stoichiometrically [117]. Since the enzymatic hydrolysis of ethyl D-pantothenate has been established [118], if the stereoselective reduction of ethyl 2 -ketopantothenate to ethyl D-pantothenate is possible, both the troublesome resolution and the incomplete condensation might be avoided at the same time. Carbonyl reductase of C. macedoniensis is used for this purpose. Washed cells of the yeast converted ethyl 2 -ketopantothenate (80 g/1) almost specifically to ethyl D-pantothenate (> 98% e.e.), with a molar yield of 97.2% [103]. In a similar manner, 2 -ketopantothenonitrile (50 g/1) was converted to D-pan-tothenonitrile (93.6% e.e.), with a molar yield of 95.6%, on incubation with Sporidiobolus salmonicolor cells as a catalyst [104],... 

On the other hand, the concentration of xylose produced consistently increased throughout the SSF process. Our yeast (S. cerevisiae DSA) does not have the ability to utilize xylose and to convert it to ethanol. The data in Fig. 7 are also similar to those we observed in our enzymatic hydrolysis. 

The present study investigated the inhibition of Saccharomyces cerevisiae by the liquid hydrolysate and the kinetics of enzymatic hydrolysis of the solid components produced by the pretreatment of aspen wood and corn stover by liquid hot water and hot carbonic acid. Inhibition of yeast was determined by measuring the rate of glucose consumption by yeast growing in hydrolysates produced at various reaction severities. The enzymatic hydrolysis rates of pretreated solids was determined by measuring rates of sugar accumulation of enzyme-digested pretreated solids. 

Selected High-, Medium-, and Low-Severity Yeast Inhibition/ Enzymatic Hydrolysis Experiments on Aspen Wood and Corn Stover... 

FIGURE 7.1 Stages in ethanol production from Jerusalem artichoke using (a) acid or enzymatic hydrolysis followed by fermentation with classical yeasts (e.g., S. cerevisiae) or the bacteria Z. mobilis, and (b) inulinase-producing yeast (e.g., K. marxianus). 

Se yeast methanesulfonic acid and enzymatic hydrolysis (proteinase K and protease XIV) ICP-MS (82Se)... 

Quantitative results for Se-Met 65 and 46% of total Se in acid and enzymatic hydrolysis of yeast 75 and 25% in nuts... 

The principles and mechanisms by which the microbial decomposition of cellulose occurs as well as methods of evaluating textile susceptibility are discussed in detail by Siu (124). A more recent article discusses mechanisms by which organisms cause enzymatic hydrolysis of cellulose and lists representative cellulolytic species the three classes of destructive microorganisms are bacteria, actinomycetes, and fungi although yeasts, algae, and myxobacteria have also been implicated (125). 

Five years after the discovery of MSG as an umami taste, Kodama, who was a senior pupil of Ikeda, found that inosine 5 -monophosphate (IMP) was an umami-tasting constituent of dried bonito, which has also been used for soup stock in Japan and East Asia.2 1 Kuninaka.2 2 further studied umami-tasting substances and found that guanosine 5 -monophosphate (GMP) obtained by the enzymatic hydrolysis of yeast RNA had an intense... 

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