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Ingredient
informal group of fungi
A yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.
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yeast and moulds → detected and increased → with storage time up to day 10 and thereafter decreased for both yogurt types
“Yeast and moulds were detected and increased with storage time up to day 10 and thereafter decreased for both yogurt types.”
other nuts, gram flour, spices → produced → higher counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
essential oils → reduced → yeasts and molds in sliced bread
“Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days”
yeast and mold count → reduced → significantly
“After implementation of the food safety system, a significant reduction in the yeast and mold count was observed (p<0.05).”
yeast strains → heat resistance → soft drinks
“A test method to investigate the heat resistance of yeasts has been developed. The method was used to study the heat resistance of 120 yeast strains, representative of the fungal flora in soft drinks and certain acid food products.”
rice, wheat, peanuts → produced → low counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
Lactobacillus brevis → detected in → commercial active dry yeast
“Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast.”
surface taint butter → contained → large numbers of yeasts
“The surface taint butter examined usually contained large numbers of yeasts, with the surface portion of a sample commonly containing a larger number than the interior portion.”
yeasts → produce → antimicrobial compounds
“The obtained results confirmed that some kinds of yeasts have the ability to produce antimicrobial compounds that could inhibit some pathogenic and spoilage bacteria and these antimicrobial activity of yeasts enables them to be one of the novel agents in controlling spoilage of food.”
spices and herbs → have → yeast and mold counts
“Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.”
Based on 9 papers
Based on 5 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
“Egg weight was significantly higher in the Se-Chlorella and Se-yeast groups compared to the basal diet and the diet with sodium selenite.”
Se-Chlorella and Se-yeast → increased → egg weight
“Glucose was the most effective hexose in eliciting yeast development of M. rouxii; fructose and mannose were next; and galactose was last.”
glucose → elicits → yeast development
“With the yeast replaced by yeast extract, the growth rate is considerably slower.”
insects → grow more slowly with → yeast extract
“It has been shown by us [Fraenkel & Blewett, 1943b] that six insects, which normally feed on flour and other dried food, grow satisfactorily on a diet of casein 50, glucose 50, yeast 5, cholesterol 1, McCollum's salt mixture 1, and water 15 parts, but entirely fail to grow when yeast is omitted.”
insects → fail to grow when → yeast is omitted
“It has been shown by us [Fraenkel & Blewett, 1943b] that six insects, which normally feed on flour and other dried food, grow satisfactorily on a diet of casein 50, glucose 50, yeast 5, cholesterol 1, McCollum's salt mixture 1, and water 15 parts, but entirely fail to grow when yeast is omitted.”
insects → grow satisfactorily on → a diet of casein 50, glucose 50, yeast 5, cholesterol 1, McCollum's salt mixture 1, and water 15 parts