Saccharomyces cerevisiae Puns

My practitioner ordered a Bowel Cascade for me, and the Saccharomyces Cerevisiae IgG test came back barely in the positive range. It noted that this was suggestive of Crohn's (I know there are a lot more tests to be done to really find that out)... but my practitioner told me it means I have a brewer's yeast overgrowth that I have to buy supplements to treat. I always like to do my own research as well and I can't find a single thing about this. Any direction or information would be greatly appreciated!

If there are, what are the standard limits?

I tried to search regarding however I could not find any specifics regarding this.

I've taken epicor for 4 days, and I get a massive stomach pain (I have a weak stomach).

I know, that Epicor is using a fermentation of Saccharomyces cerevisiae, though I understand, that ND's are also using Saccharomyces cerevisiae in their yeast extract, but not fermented.

My question is: can I get Saccharomyces cerevisiae from foods (fermented or not) in the same amount, as I get from the pills? And which foods do I need to eat then?

Title pretty much covers it. I wonder if there's any effective way of drastically reducing or eliminating ethanol production in baker's yeast; genetically or otherwise.

Hello,

I was wondering if anyone could offer some advice on yeast transformation because my transformation has not been working for awhile. Below is the protocol I use:

Page 6-8 on https://www.takarabio.com/documents/User%20Manual/PT1172/PT1172-1.pdf or just Yeastmaker Yeast transformation system 2 manual

(I am also using Sigma 1278b strains to study invasive growth. Anyone knows if there is a Sigma strain specific alterations to the protocol?)

I tried plating on both YPD and selective media after transformation to see if there are viable cells. There were lots of cells growing on YPD but not on selective media (transformants), so I don't think the protocol is killing cells.

Thank you in advance!

I am a high school student working on a project. I'm working with some Beta-Carotene producing yeast(VitaYeast). It has a couple of genes responsible for the synthesis of b-c and a gene for tryptophan production. I have made the GM modification, it's all fine and dandy on TRP- Plates. Some of the yeast even dropped the B-C genes(useful since I was going to prepare something either way). On Yeast grown on the plate the Yellow tint is obvious(Plate #1). I took a sample and inoculated some broth vials(YE + Glucose). After around a day of growth i took a sample and placed it in a sampling tube through which I shined a light through a blue filter to measure for blue light absorption. The result was useless as the absorption was close to nothing. I then took a colony from the TRP- plates and suspended it in some distilled water and saw an absorption factor of about 0.6 compared to baseline. The weird part is that the same Yeast from the broth vials was also used for the inoculation of some other YED plates which showed that there was the GM Yeast present(Had the specific yellow tint). Afterwards I took a Broth vial and centrifuged it. On the bottom there was an obvious white pellet(not yellow as it should have been). So, somehow when suspended in broth, the yeast drops its yellow color somehow. This is a bit worrying as I was going to use the broth vials for spectrum absorption analysis to measure the qty of B-C present(estimate).My teacher has no idea how or what might cause it.

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Just kidding

So, I'm using 500 ml mango juice. It contains 15.5 gm sugar per 100 ml. How much table sugar and baker's yeast should I add to this?

After mixing the sugar and yeast, am I just supposed to shake the bottle and let it sit for a week or so? I don't have any special equipments.