Production of Yeast Extract by a Combined Method of Autolysis and Enzymatic Hydrolysis
In, M.J.(Hoseo University, Asan, Republic of Korea) | Chae, H.J.(Chungwoon University, Hongseong, Republic of Korea)E-mail:hjchae@office.hoseo.ac.kr
A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively.
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