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Optimization for Autolysis of Brewers Yeast Slurry  

Son, Sang-Mok (Department of Food Science and Technology, Youngdong University)
Kim, Jae-Sik (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 201-205 More about this Journal
Abstract
The optimum autolysis conditions were investigated to prepare yeast autolyzate (extract) using yeast slurry collected from brewery plants. Brewers yeast slurry was washed with caustic soda to eliminate bitter hof substances attached to yeast cell walks. The pH of brewers yeast slurry was adjusted to 9.8 with caustic soda, and centrifuged at 3,000 rpm for 5 min. The supernatant was discarded, and the bottom cake was rehydrated and collected. Bitterness unit (BU) of washed yeast slurry was 24.1 BU, below the threshold value of 25.0. Yeast extract could be obtained from washed brewers yeast slurry at maximum yield up to 38% by autolyzing at pH 6.8 and $53^{\circ}C$ for 20 h.
Keywords
autolysis; brewers yeast; washing; bitterness; yeast extract;
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