industrial yeast

industrial yeast

[in′dəs·trē·əl ¦yēst]
(microbiology)
Any yeast used for the production of fermented foods and beverages, for baking, or for the production of vitamins, proteins, alcohol, glycerol, and enzymes.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive ?
In the process of industrial yeast strain preparation, the first step is to find a strain of yeast that has the characteristics needed for the desired wine style.
The industrial yeast cultivated in saccharine substrates presented better fermentative robustness broth of sugarcane.
Thus it also provide a possibility for industrial yeast to enhance their survive rate in tough conditions.
(59.) Javadekar, V.S., SivaRaman, H., Gokhale, D.V Industrial yeast strain improvement: construction of a highly flocculent yeast with a killer character by protoplast fusion.
Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
Brett Lund, the company's EVP & general counsel, said that the invention further details and protects the innovations contained in the Gevo yeast organism to turn an industrial yeast strain into a highly efficient cell factory to produce isobutanol.
Purification and characterization of invertase from a novel industrial yeast, Schwanniomyces occidentalis.
For the potential billion liter ethanol gain to be realized, follow-up research on the transfer of this concept to industrial yeast strains and real-life process conditions is required.
The food waste goes to a bioreactor where industrial yeast ferments it into ethanol.
Both of these materials are essential membrane components of industrial yeast strains and can only be synthesized in the presence of oxygen, but they can be obtained from the surrounding medium.
A leading French manufacturer of industrial yeast is hoping to interest U.S.

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