Yeast, A Source of Biochemical Intermediates

Laufer, Louis; Schwarz, D.; Stewart, Earl D.

doi:10.1021/jf60001a016

Cited by 3 publications

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nucleic acids.-A recent paper by Laufer et al (130) shows that nucleic acid may be extracted from yeast in quantities amounting to 6 per cent of the dry weight. In addition, nucIeotides, nucIeosides, and their products by enzymic conversion, phosphorylated esters and sugar phosphates, as well as glutathione and the components of cozymase are also recoverable in sufficient quantity to render the yeast cell useful as a source of these compounds for investigational or for therapeutic purposes.…”

Section: Other Fungal Substances Of Nutritional Valuementioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

View full text Add to dashboard Cite

Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

show abstract

Section: Other Fungal Substances Of Nutritional Valuementioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

View full text Add to dashboard Cite

show abstract

Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein

Trevelyan

1976

J Sci Food Agric

View full text Add to dashboard Cite

Chemical procedures, suggested by methods formerly used to prepare yeast RNA, or in the analysis of nucleic acids, were applied to the preparation of nucleic acidreduced baker's yeast. Water at 80-100°C extracted nucleotides but no nucleic acid from the cell, with a loss of 20% total solids and 16% total nitrogen. Water at 120°C removed part of the nucleic acid, and nearly all was extracted by 5 % NaCl solution at 120°C. At room temperature, 0.5 N-HCl removed RNA from a suspension of heatkilled yeast. NaOH at a pH of about 12.5 extracted RNA from suspensions of fresh or of heat-killed yeast. In both cases the cells lost 25-35 % solids and a similar proportion of crude protein (Kjeldahl N). The RNA-reduced yeast preparations may require further treatment, such as extraction with organic solvents, to improve appearance or palatability.

show abstract

The industrial utilization of Yeasts

Dunn

1958

Econ Bot

View full text Add to dashboard Cite

Yeast, A Source of Biochemical Intermediates

Cited by 3 publications

References 7 publications

Foods and Feeds from Fungi

Foods and Feeds from Fungi

Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein

The industrial utilization of Yeasts

Contact Info

Product

Resources

About