𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Seaweed as a source of yeast food. I

✍ Scribed by E. O. Morris

Publisher
John Wiley and Sons
Year
1955
Tongue
English
Weight
576 KB
Volume
6
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Preliminary experiments designed to ascertain whether extracts of seaweed afford suitable media for the propagation of yeasts are described. Various extracts from seaweeds as well as carbon‐rich compounds isolated from seaweeds have been used as media or as media supplements for the cultivation of 46 strains of yeast, representing a wide range of yeast genera. Further, the effects of variations in. the environmental conditions upon such cultures have been studied. In general, extracts from Laminaria cloustoni (frond) were found to afford the most suitable media, and Candida krusei, Candida solani, Nadsonia fulvescens, Pichia membranaefaciens and Oospora lactis were the most prolific yeasts. Aeration of the cultures tended to increase the yield. No appreciable increase in yield was obtained when yeasts were cultivated in media prepared from seaweed treated with 0.1 and 1.0 N‐hydrochloric acid.

πŸ“œ SIMILAR VOLUMES

Seaweed biomass as a source of energy
Seaweed biomass as a source of energy
✍ S.J. Tarwadi; V.D. Chauhan πŸ“‚ Article πŸ“… 1987 πŸ› Elsevier Science 🌐 English βš– 298 KB
Lupine, a source of new as well as hidde
Lupine, a source of new as well as hidden food allergens
✍ Uta Jappe; Stefan Vieths πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 173 KB

## Abstract The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross‐reactions between lupine and other legumes, and the respective IgE‐binding proteins. Since the 1990s, lupine flour is used as a substitute for or additive to other flours, mostly