Downstream Process for the Production of Yeast Extract Using Brewer's Yeast Cells
2005
In, M.J. (Chungwoon University, Hongseong, Republic of Korea) | Kim, D.C. (Suncheon First College, Suncheon, Republic of Korea) | Chae, H.J. (Hoseo University, Asan, Republic of Korea), E-mail: [email protected]
A downstream process was developed for the production of yeast extract from brewer's yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride (1%). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), giucose addition and reaction temperature were found to have significant effects on DB.
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