한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권2호
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- Pages.475-481
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- 1999
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- 0367-6293(pISSN)
고핵산 함유 Saccharomyces cerevisiae 균주를 이용한 정미성 효모 추출물의 제조
Preparation of Flavor-enhancing Yeast Extract Using a Saccharomyces cerevisiae Strain with High RNA Content
- 김재식 (영동대학교 식품공학) ;
- 김진욱 (두산인재기술개발원) ;
- 심원 (두산인재기술개발원) ;
- 김정완 (인천대학교 자연과학대학 생물학과) ;
- 박관화 (서울대학교 식품공학과 및 농업생물신소재연구센터) ;
- 백운화 (두산인재기술개발원)
- Kim, Jae-Sik (Department of Food Science and Technology, Youngdong University) ;
- Kim, Jin-Wook (Doosan Training & Technology Center) ;
- Shim, Won (Doosan Training & Technology Center) ;
- Kim, Jung-Wan (Department of Biology, Inchon University) ;
- Park, Kwan-Hwa (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
- Pek, Un-Hua (Doosan Training & Technology Center)
- 발행 : 1999.04.30
초록
핵산 함량이 높은 변이주 Saccharomyces cerevisiae B24를 산업적으로 활용하기 위해 배양 후 자기소화 혹은 효소 분해법으로 효모 추출물을 제조하였다. 배양액의 균체 농도를 10% (w/w)로 하고 pH 5.0,
Yeast extracts were prepared using either autolysis or enzymatic digestion methods for industrial application of the Saccharomyces cerevisiae B24 strain developed previously to have high RNA content. Extraction ratio of yeast extract from yeast cell reached 65% when autolysis of yeast slurry having 10% solid content was induced at