Preparation of Yeast Extract from Waste Brewer's Yeast using Various Enzymes
![]() |
Lee, Ok-Hwan
(Department of Food Science and Technology, National hankyong University)
Rhee, Seong-Kap (Department of Food Science and Technology, National hankyong University) Son, Jong-Youn (Department of Food Science and Technology, National hankyong University) Kim, Kyung-Im (Korea Food Research Institute) Kim, Hyun-Duk (Korea Food Research Institute) Lee, Boo-Yong (Korea Food Research Institute) |
1 | Lee, C.H. Functional properties of single-cell protein. Korean J. Appl. Microbiol. Bioeng. 3: 207-212 (1980) |
2 | Kim, J.S., Kim, J.W., Shim, W., Min, B.C., Kim, J.W., Park, K W. and Pek, U.H. Development of Saccharomyces cerevisiae strains with high RNA content. Korean J. Food Sci. Technol. 31: 465-474 (1999) |
3 | Kim, J.S., Kim, J.W., Shim, W., Kim, J.W., Park, K.W. and Pek, U.H. Preparation of flavor-enhancing yeast extract using a Saccharomyces cerevisiae strain with high RNA content. Korean J. Food Sci. Technol. 31: 475-481 (1999) |
4 | Cogman, G.K. and Sarant, R. New development in savoury flavor enhancement. J. Food Trade Rev. 1: 15 (1977) |
5 | Tsang, S.K., Lee, C.H. and Rha, C.K. Disintegration of cell wall and extraction of protein form candida lipolytica. J. Food Sci. 44: 97-99 (1979) DOI |
6 | Kim, S.Y., Kwon, O.S., Nam, H.S. and Lee, H.J. Effect of growth rate cultivation temperature on the yeast RNA accumulation and autolysis efficiency. Korean J. Food Sci. Technol. 27: 129-133 (1995) |
7 | Waters AccQ-Tag Amino acid Analysis System. Operator's Manual (1993) |
8 | Anheuser-Busch Inc. Whiter, milder-flavored brewers yeast, circle 893, St. Louis, Mo, USA |
9 | Lee, S.K., Park, K.H., Pek, U.H. and Yu, J.H. Prodution of brewer's yeast extract by enzymatic method. Korean J. Appl. Microbiol. Biotechnol. 21: 276- 280 (1993) |
10 | Lee, S.H., Han, J.S. and Koh, J.K. Changes in cerebral energy metabolism during ischemia and reperfusion. Korean J. Biochem. 20:125 (1988) |
11 | Kim, S.Y., Nam, H.S. and Lee, H.J. Change of yeast growth and RNA content in fed-batch fermentation. Korean J. Food Sci. Technol. 28: 122-126 (1996) |
12 | Lee, C.H., Park, C.R. and Chung, K.S. Changes in the chemical composition and flavor of yeast extracts during the autolysis of baker's yeast. Korean J. Food Sci. Technol. 13: 181-187 (1981) |
13 | Kim, C.H., Shin, Y.K., Back, S.C. and Kim, S.K. Changes of oligosaccharide and free amino acid in soy yogurt fermented with different mixed culture. Korean J. Food Sci. Technol. 31: 739-745 (1999) |
14 | Shunichi, F., Kumpei, K., Tatsuhiko, K. and Yasushi, Y. Preparation of yeast extract by cell wall lytic enzyme. J. Ferment. Technol. 52: 828-836 (1974) |
15 | AOAC. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990) |
16 | Nagodawithana, T. Yeast derived flavors and flavor enhancers and their probable mode of action. Food Technol. 11: 139-144 (1992) |
17 | Lee, Y.C. and Kim, Y.S. Development of a new processing method and quality evaluation of yeast autolyzate. Korean J. Food Sci. Technol. 25: 78-82 (1993) |
![]() |