Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Production of Brewer's Yeast Extract by Enzymatic Method

효소 분해법에 의한 맥주효모 추출물의 제조

  • 이시경 (두산기술원 발효연구실) ;
  • 박경호 (두산기술원 발효연구실) ;
  • 백운화 (두산기술원 발효연구실) ;
  • 유주현 (연세대학교 식품공학과)
  • Published : 1993.06.01
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Abstract

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.

Keywords

References

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