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  2. YEPD - Wikipedia

    en.wikipedia.org/wiki/YEPD

    The yeast extract will typically contain all the amino acids necessary for growth. By being a complete medium, YEPD cannot be used as a selection medium to test for auxotrophs. Instead, YEPD is used as a growth medium to grow yeast cultures. YEPD typically contains 1% yeast extract, 2% peptone, and 2% glucose in distilled water.

  3. Yeast assimilable nitrogen - Wikipedia

    en.wikipedia.org/wiki/Yeast_assimilable_nitrogen

    Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation. Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH 3) and ammonium (NH 4 +) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation.

  4. Pasteur effect - Wikipedia

    en.wikipedia.org/wiki/Pasteur_effect

    The fermentation processes used in alcohol production is commonly maintained in low oxygen conditions, under a blanket of carbon dioxide, while growing yeast for biomass involves aerating the broth for maximized energy production.

  5. Yeast - Wikipedia

    en.wikipedia.org/wiki/Yeast

    Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: baker's yeast in bread production, brewer's yeast in beer fermentation, and yeast in wine fermentation and for xylitol production. [57] So-called red rice yeast is actually a mold, Monascus purpureus.

  6. Microbial food cultures - Wikipedia

    en.wikipedia.org/wiki/Microbial_food_cultures

    Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).

  7. Saccharomyces cerevisiae - Wikipedia

    en.wikipedia.org/wiki/Saccharomyces_cerevisiae

    Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.