Evaluation of the Protein Profile of a <i>Saccharomyces cerevisiae</i> Strain Immobilized in Biocapsules for Use in Fermented Foods by Juan C. García-García, Miguel E. G-García, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez

Subjects: “…free yeasts…”
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Safety and efficacy of a feed additive consisting of fumonisin esterase produced with Komagataella phaffii NCAIM (P) Y001485 for all pigs (piglets, pigs for fattening, sows and min... by EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Roberto Edoardo Villa, Ruud Woutersen, Giovanna Martelli, Rosella Brozzi, Jaume Galobart, Matteo Lorenzo Innocenti, Jordi Ortuño, Elisa Pettenati, Fabiola Pizzo, Jordi Tarrés‐Call, Maria Vittoria Vettori, Anita Radovnikovic

Subjects: “…Free Yeast® F…”
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Enhanced Molybdenum Recovery Achieved by a Complex of Porous Material-Immobilized Surface-Engineered Yeast in Development of a Sustainable Biosorption Technology by Thiti Jittayasotorn, Kentaro Kojima, Audrey Stephanie, Kaho Nakamura, Hernando P. Bacosa, Kengo Kubota, Masanobu Kamitakahara, Chihiro Inoue, Mei-Fang Chien

“…Furthermore, the yeast–PS complex demonstrated superior Mo adsorption, reaching 2.16 pg Mo per yeast cell under 10 ppm Mo conditions, comparable to free yeast cells (1.96 pg Mo per yeast cell). These results establish PS as an effective and scalable platform for Mo recovery, offering high biosorption efficiency, reusability, and potential for industrial wastewater treatment applications.…”
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Production of probiotic dark chocolate by alginate-chitosan microcapsules containing protective yeast with potent anti-Salmonella activity by Sara Shahryari, Alireza Sadeghi, Maryam Ebrahimi, Delasa Rahimi, Seid Mahdi Jafari

“…In situ inhibitory activity of encapsulated yeast against S. enterica was also verified compared to the free yeast and free Ch during storage period of the product. …”
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