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Articles 1 - 3 of 3
Full-Text Articles in Food Chemistry
Allosteric And Uncompetitive Inhibition Of Yeast Alcohol Dehydrogenase Identified By Enzyme Kinetics, Dylan Jeremy Harrison, Jenny A. Cappuccio
Allosteric And Uncompetitive Inhibition Of Yeast Alcohol Dehydrogenase Identified By Enzyme Kinetics, Dylan Jeremy Harrison, Jenny A. Cappuccio
IdeaFest: Interdisciplinary Journal of Creative Works and Research from Cal Poly Humboldt
Enzyme kinetics is a powerful technique used to quantify the rate at which an enzyme converts a substrate into a product and to identify potential inhibitors. In this study, kinetic analysis was employed to assess the activity of yeast alcohol dehydrogenase (YADH) in the presence and absence of sweeteners commonly found in alcoholic beverages. YADH catalyzes the oxidation of ethanol to acetaldehyde using NAD⁺ as a cofactor; the reduction to NADH can be monitored spectrophotometrically at 340 nm. Based on structural similarities to the ribose moiety of NAD⁺, it was hypothesized that sucrose and sucralose could directly interact with the …
Comparative Analysis Of Probiotic Viability In Alcoholic And Non-Alcoholic Kombucha, Isabella N. Cerrone, Brooke Pirkle, Danielle Williamson, Gianna Vendrell, Chloe Kraft
Comparative Analysis Of Probiotic Viability In Alcoholic And Non-Alcoholic Kombucha, Isabella N. Cerrone, Brooke Pirkle, Danielle Williamson, Gianna Vendrell, Chloe Kraft
Humboldt Journal of Microbiology
Kombucha is a fermented tea beverage valued for its probiotic and antimicrobial properties that arise from complex molecular interactions between yeast, acetic acid bacteria (AAB), lactic acid bacteria (LAB), and metabolic byproducts of fermentation. With the rising demand for non-alcoholic versions of traditionally alcoholic kombucha beverages, ethanol reduction methods have become common, though their impact on probiotic viability and antimicrobial properties remains poorly understood. This study investigates the effects of ethanol removal on kombucha’s functional properties, including probiotic survival, antimicrobial activity, and organic acid composition (pH). We compared alcoholic and non-alcoholic versions of JuneShine kombucha across five flavors. Probiotic viability …
Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer
Food Waste Storage Gaseous Emissions Detection And Quantification Using Infrared Spectroscopy, Ryley A. Burton-Tauzer
Cal Poly Humboldt theses and projects
A growing interest in sustainable waste management and the implementation of new policies have prompted a shift towards alternative resource recovery methods for organic waste, including food waste. To effectively assess alternative food waste treatment scenarios, it is important to evaluate the life cycle impacts associated with each scenario. The storage phase of food waste, encompassing its accumulation in kitchens, and storage in bins for collection and transportation, has been overlooked as a source of greenhouse gases in previous studies. This investigation aimed to identify the greenhouse gases emitted during the initial five-day period of low-oxygen storage. An open dynamic …