engleski

Preparation of flavor enhancing 5^, -ribonucleotidess-rich yeast extract from surplus brewer^, s yeast

Study on optimal procedure for surplus brewer^, s yeast (S. uvarum) autolysis to obtain flavor enhancing 5^, -ribonucleotides (5^, -GMP and 5^, -IMP) was carried out. The effects of yeast autolysis time, pH values, temperature, and incubation period on 5^, -ribonucleotide contents were examined. Yeast cells (debittered and non-debittered) were autolyzed at different pHs (pH = 5.0 – 10.0), and temperatures (50 – 80 ^oC) up to 8 h. The optimal results of autolysis were established at 80 ^oC and pH 6.5. The 5^, -ribonucleotide contents in extracts from debittered and non-debittered yeast was similar. Yields of 5^, -GMP (2 mg/g d.wt.) and 5^, -AMP (0.8 mg/g d.wt.) increased considerably after addition of 5^, -phosphodiesterase (16 U/mg) from barley malt rootlets. The high rate of quantitative recovery of 5^, -ribonucleotides and the mild conditions used, indicate the advantages of the surplus brewer^, s yeast as a raw material for production of flavor enhancing 5^, -ribonucleotides on a large scale.

brewer^; s yeast; flavour enhancer; malt rootlets; yeast extracts; 5^; -GMP

nije evidentirano