Yeast minerals

Any ingredients of non-agricultural origin, such as additives, yeasts, minerals, and... 

A mixture of corn flour, cottonseed flour, torula yeast, minerals, and vitamins developed by the Institute of Nutrition of Central America and Panama (INCAP) with the aid of funds from Central American governments, the Kellogg Foundation, the Rockefeller Foundation, and several other foundations. It has a protein content of about 25%. Incaparina can be used as a cereal for weanling infants and young children. It was test marketed in Nicaragua, El Salvador, Guatemala, and Colombia for the treatment and prevention of protein-energy malnutrition. 

Many plant substances possess antivitamin D activity but the mode of action and in most cases the identity remain unknown. Rachitogenic factors have been observed in yeast. Because of the metaboHc interrelationships that exist between vitamin D, Ca, and P, it is sometimes difficult to differentiate between chelators of mineral elements and tme antivitamins. One reported vitamin D antagonist in oats was later identified as phytic acid (72). 

A fermentation such as that of Pseudomonas dentrificans typicaby requires 3—6 days. A submerged culture is employed with glucose, comsteep Hquor and/or yeast extract, and a cobalt source (nitrate or chloride). Other minerals may be required for optimal growth. pH control at 6—7 is usuaby required and is achieved by ammonium or calcium salts. Under most conditions, adequate 5,6-dimethylben2imida2ole is produced in the fermentation. However, in some circumstances, supplementation maybe required. 

The elemental and vitamin compositions of some representative yeasts are Hsted in Table 1. The principal carbon and energy sources for yeasts are carbohydrates (usually sugars), alcohols, and organic acids, as weU as a few other specific hydrocarbons. Nitrogen is usually suppHed as ammonia, urea, amino acids or oligopeptides. The main essential mineral elements are phosphoms (suppHed as phosphoric acid), and potassium, with smaller amounts of magnesium and trace amounts of copper, zinc, and iron. These requirements are characteristic of all yeasts. The vitamin requirements, however, differ among species. Eor laboratory and many industrial cultures, a commercial yeast extract contains all the required nutrients (see also Mineral nutrients). 

Brewers and bakers dried yeasts are used as dietary supplements. They contribute some protein and trace minerals, and some B vitamins, but no vitamin C, vitamin B 2 or fat-soluble vitamins. The glucose tolerance factor (GTE) of yeast, chromium nicotinate, mediates the effect of insulin. It seems to be important for older persons who caimot synthesize GTE from inorganic dietary chromium. The ceU wall fraction of bakers yeast reduces cholesterol levels in rats fed a hypercholesteremic diet. 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

Grain that is usable as food or feed is an expensive substrate for this fermentation process. A cheaper substrate might be some source of cellulose such as wood or agricultural waste. This, however, requires hydrolysis of cellulose to yield glucose. Such a process was used in Germany during World War II to produce yeast as a protein substitute. Another process for the hydrolysis of wood, developed by the U.S. Forest Products Laboratory, Madison, Wisconsin, uses mineral acid as a catalyst. This hydrolysis industry is very large in the former Soviet Union but it is not commercial elsewhere. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

In highly saline brines, which were collected from the Vassar Vertz Sand Unit, Pajme County, Oklahoma, diverse populations of anaerobic, heterotrophic bacteria were present. All strains grew in a mineral salts medium containing glucose, yeast extract, and casamino acids in the presence of NaCl concentrations of up to 20% by weight [177],... 

The types of microorganisms found in various products are Pseudomonas species, including Pseudomonas aeruginosa, Salmonella, species, Staphylococcus aureus, and Escherichia coli. The USP and other pharmacopoeias recommend certain classes of products to be tested for specified microbial contaminants, e.g., natural plant, animal, and some mineral products for the absence of Salmonella species, suspensions for the absence of E. coli, and topically administered products for the absence of P. aeruginosa and S. aureus. Emulsions are especially susceptible to contamination by fungi and yeasts. Consumer use may also result in the introduction of microorganisms. For aqueous-based products, it is therefore mandatory to include a preservative in the formulation in order to provide further assurance that the product retains its pharmaceutically acceptable characteristics until it is used by the patient. 

Collins, Y.E. and Stotzky, G., Heavy metals alter the electrokinetic properties of bacteria, yeasts, and clay minerals, Appl Environ Microbiol, 58 (5), 1592-1600, 1992. 

Chromium is a trace mineral that is necessary to process carbohydrates and fats, as well as to help cells respond properly to insulin—an especially important function for people with diabetes. Chromium, in its safest form, can be found in whole grains, seafood, green beans, peanut butter, and potatoes. As a dietary supplement, chromium is available in several forms, including chromium picolinate, chromium chloride, chromium nicotinate, and high-chromium yeast. 

The yeast-mediated enzymatic biodegradation of azo dyes can be accomplished either by reductive reactions or by oxidative reactions. In general, reductive reactions led to cleavage of azo dyes into aromatic amines, which are further mineralized by yeasts. Enzymes putatively involved in this process are NADH-dependent reductases [24] and an azoreductase [16], which is dependent on the extracellular activity of a component of the plasma membrane redox system, identified as a ferric reductase [19]. Recently, significant increase in the activities of NADH-dependent reductase and azoreductase was observed in the cells of Trichosporon beigelii obtained at the end of the decolorization process [25]. 

Crumbled yeast, 26 460 Crushers, mineral, 76 610 Crush-form grinding, 7 20 Crushing... 

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