Amino acid composition of whole cells of different yeasts

A simple protocol for amino acid type selective isotope labeling in insect cells with improved yields and high reproducibility

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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

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The history, state of the art and future prospects for oleaginous yeast research

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Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

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Biochemical characteristics of tea fungus produced during kombucha fermentation

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A post-ingestive amino acid sensor promotes food consumption in Drosophila

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Coproducts of algae and yeast-derived single cell oils: A critical review of their role in improving biorefinery sustainability

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Outlining the influence of non‐conventional yeasts in wine ageing over lees

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Spent Brewer's Yeast Autolysates as a New and Valuable Component of Functional Food and Dietary Supplements

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An economic approach to efficient isotope labeling in insect cells using homemade 15N-, 13C- and 2H-labeled yeast extracts

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Future production of yeast biomass for sustainable proteins: a critical review

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Biosynthetic energy cost for amino acids decreases in cancer evolution

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Supplementation of waste tea fungal biomass as a dietary ingredient for broiler chicks

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Mucosal-associated invariant T-Cell (MAIT) activation is altered by chlorpyrifos- and glyphosate-treated commensal gut bacteria

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Porcine intestinal yeast species, Kazachstania slooffiae, a new potential protein source with favourable amino acid composition for animals

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Nucleic Acid, Fiber and Nutrient Composition of Inactive Dried Food Yeast Products

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Thermotolerant single cell protein production byKluyveromyces marxianus var.marxianus

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Influence of differently processed yeast (Kluyveromyces fragilis) on feed intake and gut physiology in weaned pigs

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Production of biomas and β‐ D ‐galactosidase by Candida pseudotropicalis grown in continuous culture on whey

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Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion

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Conversion of cassava leaf to bioavailable, high‐protein yeast cell biomass

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Integrating Experimental and Computational Analyses of Yeast Protein Profiles for Optimizing the Production of High-Quality Microbial Proteins

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Cultivation of Candida utilis on Cassava Peel Hydrolysates for Single-cell Protein Production

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Fungi

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From yeast screening for suitability as single cell protein to fed-batch cultures

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Production of high protein yeast using enzymatically liquefied almond hulls

Sitepu, I. R., Hitomi, A., Wu, W., Wu, A., Jeoh, T., & Boundy‐Mills, K. (2023) · PLoS ONE · doi:10.1371/journal.pone.0293085 · Cited by 8

Catalytic Decomposition of the Oleaginous Yeast Cutaneotrichosporon Oleaginosus and Subsequent Biocatalytic Conversion of Liberated Free Fatty Acids

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Surface and aggregation properties of a plant-oil derived biosurfactant

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Protein enrichment of grain sorghum by submerged culture of the amylolytic yeastsSchwanniomyces occidentalis andLipomyces kononenkoae

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Staple Foods: Domesticated Plants and Animals

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Sulfyhydryl-Reactive Site-Directed Cross-Linking as a Method for Probing the Tetrameric Structure of Histones H3 and H4

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Rice-Based Distillers’ Dried Grains from Bio-Ethanol Production, a Potential Source of Protein for Food ApplicationPreprint

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Recovery of Residual Brewer’s Yeast by Electroactivation

Tarna, R., Врабие, Е. Г., Paladii, I., & Sturza, R. (2021) · Food and Nutrition Sciences · doi:10.4236/fns.2021.1212086 · Cited by 1

Useful Microorganisms

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404 Vermont dairy calf management practices and opportunities.

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405 Impacts of 40

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Procédé de Liquéfaction, Saccharification et Fermentation Simultanée à Très Haute Gravité utilisant de la farine de manioc pour la production de l'éthanol et valorisation de son sous-produit par la Fermentation en Milieu Solide pour l'alimentation animale

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Amino acid composition of yeasts prepared in different ways.

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Chromatographic Study of the Oligomycin Complex Produced under Various Conditions of Fermentation

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The Microbiological Assay of the Amino Acids of Five Genera of Yeasts Grown Under Controlled Conditions

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Nutrients in Fermentation Products, Determination and Compairson of Amino Acid Composition of Yeast and Distiller's Solubles

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The amino-acid composition of certain bacteria and yeasts

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