한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제21권3호
  • /
  • Pages.276-280
  • /
  • 1993
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

효소 분해법에 의한 맥주효모 추출물의 제조

Production of Brewer's Yeast Extract by Enzymatic Method

  • 이시경 (두산기술원 발효연구실) ;
  • 박경호 (두산기술원 발효연구실) ;
  • 백운화 (두산기술원 발효연구실) ;
  • 유주현 (연세대학교 식품공학과)
  • 발행 : 1993.06.01
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초록

Cell lytic enzyme, 5'-phosphodiesterase, and AMP-deaminase were used to produce yeast extract as a natural seasoning from beer yeast cells. Prior to the addition of cell lytic enzyme, heat treatment was performed to increase the cell wall degradation` the optimum condition of the cell lytic enzyme was 50C at pH 7.0. The production yields by the enzymatic method and conventional autolysis method were 42% and 35%, respectively. The total quantity of 5'-nucleotides, GMP and IMP, produced by enzymatic method was increased by 45% than that by the conventional method. Futhermore, the operation time of enzymatic method was only 6.5 hrs, significantly reduced from 24 hrs of the conventional method.

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참고문헌

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