Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature


Tanguler H., ERTEN H.

FOOD AND BIOPRODUCTS PROCESSING, cilt.86, ss.317-321, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 86
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.fbp.2007.10.015
  • Dergi Adı: FOOD AND BIOPRODUCTS PROCESSING
  • Sayfa Sayıları: ss.317-321

Özet

In this study, autolysis was induced by incubating cell suspensions of spent brewer's yeast at elevated temperatures of 45, 50, 55 and 60 degrees C with a reaction time ranging from 8 to 72 h. Contents and yields of solid, a-amino nitrogen, protein and carbohydrate were determined. It can be said that optimum temperature and time for the production of yeast extract was 50 degrees C for 24 h on the basis of a-amino nitrogen and protein contents. Sensory analysis was also done by yeast extract powder and control and samples with the addition of 0.5 and 1.0% yeast extract had the highest overall acceptance. (C) 2007 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.