Displaying publications 1 - 20 of 72 in total

  1. Halim, H., Noranizan, M., Sobhi, B., Sew, C.C., Karim, R., Osman, A.
    Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log₁₀ and 2.7 log₁₀ reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 - 2.0%) and dimethyl dicarbonate (DMDC) (5 - 20 µL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 µL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log ₁₀ and 4.14 log₁₀ reductions for TPC and for YMC, respectively.
    Matched MeSH terms: Yeast, Dried
  2. Ng, S.H., Wan Rosli, W.l.
    The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added whereas moisture content was decreased. Yeast bread added with 6% CSP recorded the highest content of TDF (5.91%), protein (9.76%) and ash (1.03%) compared to other formulation of yeast breads containing lower percentage of CSP. Besides, texture profile analysis (TPA) reported that the firmness, gumminess and chewiness of yeast breads increased directly proportional to the level of CSP added mainly due to higher content of TDF and lower content of moisture. However, for the yeast bread added with 2%CSP, there were no significant differences compared with control yeast bread. Among all cornsilk-based yeast bread, formulation containing 2% CSP had the highest scores for all attributes including overall acceptance and there were no significant differences with control yeast bread. The present study indicated that the addition of 2% CSP could be an effective way to produce functional yeast bread without changing negatively its desirable textural and sensory acceptability.
    Matched MeSH terms: Yeast, Dried
  3. Wendy Voon, W.Y, Ghali, N.A., Rukayadi, Y., Meor Hussin, A.S.
    This study is conducted to investigate the effect of different concentrations of betel leaves extract on color, pH and microbiological in homemade chili bo. The homemade chili bo with different concentrations (0 mg/ml, 0.75 mg/ml, 1.25 mg/ml and 1.75 mg/ml) of betel leaves extract were prepared for analysis. The results showed that the color of chili bo became darker as the concentration of betel leaves extract increased. The extract showed significant in the pH of chili bo after 7 days in which the highest concentration of extract showed the highest value of pH 4.31. The aerobic microbial count was decreased as the concentration of betel leaves extract increased in chili bo. After 7 days of storage, the highest concentration of betel leaves extract showed the highest percentage of reduction (6%), while the control sample showed 2.41% of aerobic reduction. The study also found that the extract contain lesser yeast and mold count (5.22 log CFU/ml) in homemade chili bo compared to the control sample (5.31 log CFU/ml) after 7 days. Betel leaves extract can be considered as natural food preservatives in chili bo to reduce the growth of spoilage microorganism and thus enhance the shelf life of chili bo.
    Matched MeSH terms: Yeast, Dried
  4. Micky Vincent, Latifah Suali, Afizul Safwan Azahari, Patricia Rowena Mark Baran, Elexson Nillian, Lesley Maurice Bilung
    Yeast growth and biomass production are greatly influenced by the length of the
    incubation period during cultivation. Therefore, this study was conducted to
    investigate the growth kinetics of five Lipomyces starkeyi strains as determined by
    biomass production. The five L. starkeyi strains, namely L. starkeyi ATCC 12659, L.
    starkeyi MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8, were inoculated
    in sterilized Yeast Malt broth, and, incubated for 192 hr at ambient temperature.
    Biomass yields were assessed and calculated gravimetrically every 24 hr. Results
    indicated that the optimal biomass production of L. starkeyi ATCC 12659, L. starkeyi
    MV-1, L. starkeyi MV-4, L. starkeyi MV-5 and L. starkeyi MV-8 were at 120, 168, 144,
    168 and 120 hr, with the concentrations of 6.64, 6.43, 9.78, 11.23 and 8.56 g/L,
    respectively. These results indicate that each L. starkeyi strain requires specific
    incubation period for the optimum production of fungal biomass. Therefore, by
    cultivating each L. starkeyi strain at the predetermined incubation period, biomass
    yields could significantly be improved for further downstream applications such as
    single cell protein and lipid production.
    Matched MeSH terms: Yeast, Dried
  5. Noroul Asyikeen, Z., Ma’aruf, A.G., Sahilah, A.M., Mohd. Khan, A., Wan Aida, W.M.
    Megabiodiversity of Malaysian’s flora and fauna which include microorganism could be conserved and served as alternative source indigenous yeast, the leavening agent of commercial bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from 30 different local fruits and plant parts as a leavening agent in bread making. The enrichment was carried out by fermenting the plant samples in medium containing Grape Must at 25°C for 10 days following by isolation of tentative yeasts at 30°C for 3 to 5 days. 20 out of 30 samples tested showed the presence of yeasts was then selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the 20 yeast strains examined, 13 strains were identified as S. cerevisiae and potentially used as leavening agent in bread making where 5 strains namely SN3, SMK9, SDB10, SRB11 and SS12 showed better fermentative performance compared to commercial strains. Thus, indicated that the local fruits and plant parts could be the potential source of indigenous S. cerevisiae strains for leavening agent in bread making.
    Matched MeSH terms: Yeast, Dried
  6. Yeoh, T.K., Cheah, Y.K., Davies, R.
    Mid-exponential phase Saccharomyces rouxii YSa40 cells subsequently stressed at low aw/pH in the 0.64 aw/pH 3.5 glycerol/CPB system became injured. Such injury was detected by the loss of ability of the
    stressed population to form colonies on secondary-stress plating medium (glycerol/BM agar at 0.94 aw
    /pH 3.5 (lactic acid)) while colony forming ability on secondary non-stress plating medium (sugars/BM agar at 0.94 aw/pH 3.5 (lactic) was unaffected. The injury was shown to be due to sensitivity to glycerol/lactic acid. Results of the present study will be useful for achieving complete decontamination of ‘Intermediate Moisture Foods’ against xerotolerant molds and yeast.
    Matched MeSH terms: Yeast, Dried
  7. Chia, S. L., Rosnah, S., Noranizan, M. A., Wan Ramli, W. D.
    The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 800C for 10 minutes and stored at 40C for 13 weeks. There were significant changes in the total soluble solids, pH, titratable acidity and turbidity of UV-irradiated juice during storage, whereas for the same quality attributes of thermally pasteurised juice remained stable throughout the storage time. There were no significant changes in total phenolics for both treatments throughout the storage period. Other quality parameters (ascorbic acid, colour L, hue angle and chroma) were significantly affected by the storage time. Regarding the microbiological analysis, the total plate counts and yeast and mould counts of the UV-irradiated juice increased gradually throughout the 13 weeks of storage while these parameters remained unchanged in the thermally pasteurised juice with almost no microorganism growth. UV-irradiated pineapple juice preserved better quality attributes (TSS, pH, titratable acidity, ascorbic acid, turbidity, total phenolic, L (lightness), hue angle and chroma) than the thermal pasteurised juice during the storage time. Hence, UV irradiation has great potential as an alternative technology to thermal pasteurisation in producing products of high nutritive values.
    Matched MeSH terms: Yeast, Dried
  8. Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah
    Sains Malaysiana, 2018;47:2047-2054.
    This study was designed to determine the physicochemical, antioxidant and microbial properties of fresh sugarcane juice
    with calamansi juice addition. The sugarcane that was used in the experiments was the black cane variety (Saccharum
    officinarum). Sugarcane pressed with and without their peel was juiced and added with calamansi juice before analysis
    was carried out. Standard method was used to analyse physicochemical properties such as pH, total soluble solids,
    acidity and colour of sugarcane juice. Total phenolic content (TPC), DPPH and FRAP assay were conducted for antioxidant
    properties. Total plate count and yeast and mould count were carried out for the microbiological analyses. Two way
    analysis of variance (ANOVA) shows significant (p<0.05) difference on colour of sugarcane juiced after extraction with and
    without peel. There were no significant (p>0.05) difference shown for pH, acidity and total soluble solids of sugarcane
    juice pressed with and without peel. Sugarcane juice pressed with peel produced higher antioxidant value compared
    to sugarcane pressed without peel. However, sugarcane juice pressed without peeled showed a lower microbial count
    compared to sugarcane juice pressed with peel. The addition of calamansi juice proved to have significant (p<0.05)
    effect on colour, antioxidant and microbial count of the sugarcane juices.
    Matched MeSH terms: Yeast, Dried
  9. Sim, S.Y., Noor Aziah, A.A., Teng, T.T., Cheng, L.H.
    The effects of food gums addition on wheat dough freeze-thaw and frozen storage stability were studied. Thermal and dynamic mechanical properties of frozen wheat dough without yeast addition were
    determined by means of Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Analysis (DMA).
    DSC results revealed that food gums showed the ability to increase freeze-thaw stability in frozen-stored
    samples wherein lower difference in melting enthalpy between first and second freeze-thaw cycle was shown. Based on DMA results, in general, difference between Tg’ and storage temperature (- 18°C) of dough became smaller upon addition of food gums. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation.
    Matched MeSH terms: Yeast, Dried
  10. Masri SN, Noor SM, Nor LA, Osman M, Rahman MM
    Pak J Med Sci, 2015;31(3):658-61.
    PMID: 26150863 DOI: 10.12669/pjms.313.7072
    Pregnant women are susceptible to vaginal colonization and infection by yeast. The purpose of the study was to determine the prevalence of Candida spp in high vaginal swabs of pregnant women and their antifungal susceptibility.
    Matched MeSH terms: Yeast, Dried
  11. Naef A, Abdullah R, Abdul Rashid N
    Biosystems, 2018 Sep 17;174:22-36.
    PMID: 30236951 DOI: 10.1016/j.biosystems.2018.09.003
    Automated methods for reconstructing biological networks are becoming increasingly important in computational systems biology. Public databases containing information on biological processes for hundreds of organisms are assisting in the inference of such networks. This paper proposes a multiobjective genetic algorithm method to reconstruct networks related to metabolism and protein interaction. Such a method utilizes structural properties of scale-free networks and known biological information about individual genes and proteins to reconstruct metabolic networks represented as enzyme graph and protein interaction networks. We test our method on four commonly-used protein networks in yeast. Two are networks related to the metabolism of the yeast: KEGG and BioCyc. The other two datasets are networks from protein-protein interaction: Krogan and BioGrid. Experimental results show that the proposed method is capable of reconstructing biological networks by combining different omics data and structural characteristics of scale-free networks. However, the proposed method to reconstruct the network is time-consuming because several evaluations must be performed. We parallelized this method on GPU to overcome this limitation by parallelizing the objective functions of the presented method. The parallel method shows a significant reduction in the execution time over the GPU card which yields a 492-fold speedup.
    Matched MeSH terms: Yeast, Dried
  12. Choo KY, Kho C, Ong YY, Thoo YY, Lim RLH, Tan CP, et al.
    Food Sci Biotechnol, 2018 Oct;27(5):1411-1417.
    PMID: 30319851 DOI: 10.1007/s10068-018-0367-4
    The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 × 103 CFU/mL for FRDFD stored at both temperatures. The loss of betanin (16.53-13.93 g/L) at 4 °C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53-7.22 g/L) of betanin loss at 25 °C. At week eight, FRDFD stored at 4 °C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score > 80% using hedonic test) among consumers.
    Matched MeSH terms: Yeast, Dried
  13. Koh WY, Utra U, Rosma A, Effarizah ME, Rosli WIW, Park YH
    Food Sci Biotechnol, 2018 Apr;27(2):525-535.
    PMID: 30263777 DOI: 10.1007/s10068-017-0245-5
    Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 °C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.
    Matched MeSH terms: Yeast, Dried
    Cyclopoid copepod has a potential as live feed that can provide ornamental fish larvae with energy and essential nutrients, and promote their growth and survival, as well as affect their colouration. However, the nutrition, growth and nutritional requirements of this species are poorly understood. This research focuses on comparing the efficacy of enrichment types on copepods towards the growth rate, survival rate and colouration of Pterophyllum scalare larvae. The enrichment of copepods consists of four enrichment procedures (rice bran, palm kernel cake (PKC),Chlorella and yeast). This study was carried out over 50 days and the growth rate, survival rate and colouration (growth rate, survival rate, SGR and colouration) were used to evaluate the responses of P. scalare larvae towards different enrichment methods. Specific growth rates (8.0161 ± 1.4928 %; P = 0.775) and survival rates (66.667 ± 5.337%; P = 0.815) of fish larvae were found to not be significantly different (P = 0.775, P = 0.815; P >0.05). However, the colouration of the fish larvae was affected by the types of enrichment used (P
    Matched MeSH terms: Yeast, Dried
  15. Mohd Azhar SH, Abdulla R, Jambo SA, Marbawi H, Gansau JA, Mohd Faik AA, et al.
    Biochem Biophys Rep, 2017 Jul;10:52-61.
    PMID: 29114570 DOI: 10.1016/j.bbrep.2017.03.003
    Bioethanol has been identified as the mostly used biofuel worldwide since it significantly contributes to the reduction of crude oil consumption and environmental pollution. It can be produced from various types of feedstocks such as sucrose, starch, lignocellulosic and algal biomass through fermentation process by microorganisms. Compared to other types of microoganisms, yeasts especially Saccharomyces cerevisiae is the common microbes employed in ethanol production due to its high ethanol productivity, high ethanol tolerance and ability of fermenting wide range of sugars. However, there are some challenges in yeast fermentation which inhibit ethanol production such as high temperature, high ethanol concentration and the ability to ferment pentose sugars. Various types of yeast strains have been used in fermentation for ethanol production including hybrid, recombinant and wild-type yeasts. Yeasts can directly ferment simple sugars into ethanol while other type of feedstocks must be converted to fermentable sugars before it can be fermented to ethanol. The common processes involves in ethanol production are pretreatment, hydrolysis and fermentation. Production of bioethanol during fermentation depends on several factors such as temperature, sugar concentration, pH, fermentation time, agitation rate, and inoculum size. The efficiency and productivity of ethanol can be enhanced by immobilizing the yeast cells. This review highlights the different types of yeast strains, fermentation process, factors affecting bioethanol production and immobilization of yeasts for better bioethanol production.
    Matched MeSH terms: Yeast, Dried
  16. Ismail, I., Anuar, M.S., Shamsudin, R.
    Green coffee beans are stored for a certain period and under certain conditions until they are finally utilized. The storage period may depend on customer demand while the storage conditions depend on where the coffee beans are stored. Thus, this research emphasizes the physicochemical changes that occur in Liberica coffee beans during storage under the Malaysian
    climate (average temperature and relative humidity of 29.33ºC and 71.75% respectively). The changes in the physico-chemical (coffee size, mass, densities, colour, proximate analysis, sucrose, chlorogenic acid content) and microbiological (yeast and mould count) properties were evaluated during eight months of storage. After the storage, the physical properties of the coffee changed as the coffee beans expanded in size, reduced in mass and density and became brighter in colour. Changes in the chemical properties were also detected where the moisture decreased and the ash content increased. In addition, the sucrose level was found to decrease with a corresponding increase in chlorogenic acid. During storage, the counts of yeast and mould were reduced. Model equations describing the changes in the properties were developed. The overall conclusion was that the coffee beans reduced in quality during storage.
    Matched MeSH terms: Yeast, Dried
  17. Omar, S., Alias, S.A., Smykla, J., Moreano, H., Guerra, M.L., Ming, C.Y.
    ASM Science Journal, 2009;3(2):184-194.
    Results of a biodiversity study of Antarctic microfungi from ornithogenic soils are presented in this paper. A wide range of soil habitats within and adjacent to active and abandoned penguin rookeries were sampled in order to examine relationships between environmental factors and the biodiversity of soil microfungi. Soil samples were collected from two contrasting Antarctic locations: (1) Beaufort Island (Ross Sea, Continental Antarctica), which is largely ice- and snow-covered, isolated, difficult to access and infrequently visited, and (2) Barrientos Island (maritime Antarctica) which is mostly ice-free during summer and is often visited by scientists and tourists. Soil sampling at Beaufort and Barrientos Islands was completed during the austral summer seasons of 2004/05 and 2006/07, respectively. Warcup’s soil method was used for fungi cultivation. A total of 27 fungal taxa were isolated from the two study sites, consisting of 11 ascomycetes, 13 hyphomycetes
    and three yeasts. Only three taxa — Geomyces sp., a pink and a white yeast — occurred on both sites. The isolated fungi were classified according to their thermal characteristics in culture, with seven psychrophilic, 10 psychrotrophic and 10 mesophilic fungi being isolated. Thelebolus microspores, Thelebolus sp., Geomyces sp. and Antarctomyces sp., were the most frequently isolated fungi. A total of 10 taxa were isolated from the 20 soil samples from Beaufort Island, consisting of five psychrophilic, four psychrotrophic and one mesophilic fungi. Thelebolus microsporus, Thelebolus sp., Asco BI8 and Phoma sp. were the most frequently obtained fungi
    (20%–27% of isolates). A total of 22 fungal taxa were isolated from 23 soil samples from Barrientos Island, consisting of four psychrophilic, six psychrotrophic and 12 mesophilic fungi. Geomyces sp. and Antarctomyces sp. were the most frequently isolated taxa. Thus, the fungal diversity of Beaufort Island was dominated by Ascomycetes while that of Barrientos Island was dominated by hyphomycetes.
    Matched MeSH terms: Yeast, Dried
  18. Siti Hajar, M.D., Noorhisham, T.K., Nurina, A.
    In this study polymerase chain reaction (PCR) was used to identify yeast in domestic ragi obtained
    from two local markets in Sarawak and Pahang. These ragi are normally used as a dry starter in food fermentation (tapai) for Pahang (ST2) and Sarawak (ST3) and tuak (ST1) which is an alcoholic drink in Sarawak. Universal primer, NL1 and NL4 were used as a primer in this study to amplify D1/D2 fragment. Based on the result from the sequencing and after the BLAST search of the nucleotide sequences, the strain was confirmed as Candida glabrata (FN424108.) partial 26S rRNA gene, strain IMUFRJ 51955 for ST1, Saccharomyces cerevisiae(EU285514.1) isolate 35 26S ribosomal RNA gene, partial sequence for ST2 sample and Candida glabrata (FN393990.1) partial 26S rRNA gene, strain MUCL 51244 for ST3. All these strains were found in domestic ragi used for food fermentation.
    Matched MeSH terms: Yeast, Dried
  19. Chong, L.C., Noor Aziah, A.A.
    Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa paradisiaca var. Awak) flour at 0% (control), 10%, 20% and 30% levels in yeast-raised doughnut prepared by the straight dough method. Chemical (moisture, fat, protein, ash, carbohydrate, crude fibre, total dietary fibre and caloric content), physical (volume, specific volume and colour) and sensory evaluation were conducted on all samples. Chemical analyses result indicated a higher percentage of total dietary fibre and caloric content in doughnut substituted with BF than the control. Colour evaluation showed that the dough, crust and crumb of doughnut with BF ranged from 68.97 ± 0.59 – 84.78 ± 0.16 (red – yellow quadrant). The change from light to darker colour correlated with the amount of BF added. Results also showed that the volume and specific volume was significantly affected (p < 0.05) by levels of BF substituted. Doughnut substituted with 20% BF showed the highest score in overall acceptability (6.71 ± 1.40).
    Matched MeSH terms: Yeast, Dried
  20. Zainal Abidin, M., Shamsudin, R., Othman, Z., Abdul Rahman, R.
    Cantaloupes continue to ripen after harvesting which is caused by ethylene production due to climacteric behaviour during postharvest storage. In this study, the cantaloupe fruits harvested at commercial maturity were evaluated for quality attributes during three weeks of storage at 10°C and a relative humidity (RH) of 90±5%. In addition, fresh-cut samples were stored for a further 19 days at 2°C and 87% RH. The fresh-cut samples were prepared on a weekly basis by dipping into deionised water (control) at 2°C for 1 minute. The effect of postharvest storage of cantaloupe on the physico-chemical properties and microbial activity was observed prior to fresh-cut processing. It was found that firmness, luminosity (L*), and titratable acidity (TA) decreased, while total soluble solids (TSS), pH, TSS:TA ratio, microbial activity (total plate count (TPC) and yeast and mould (YM)) of the fresh-cut increased over the postharvest storage period of the fruit. Meanwhile, the orange colour and the intensity (hue angle, hab, and chromaticity) of the flesh did not differ significantly during storage. The cantaloupe stored for three weeks at a low temperature indicated a successful potential for fresh-cut processing due to good maintenance of the product quality.
    Matched MeSH terms: Yeast, Dried
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