Production Techniques of Yeast Extract from Waste Beer Yeast

Yeast extract flavoring substances could be produced through enzyme addition methods(to break up the cell wall of waste beer yeast).The addition of lysozyme could evidently accelerate yeast hydrolysis(temperature at 50 ℃,substrate concentration as 12 %,pH value as 7.0,11 h hydrolysis,and 15～20 u/g enzyme addition level(counting by dry yeast)).The addition of malt sprout nuclease could increase nucleotide content(temperature at 50 ℃,pH value as 7.5,4 h temperature preservation,and enzyme addition level 5.0 % of extracting liquid).The produced edible yeast extract could be used as nutrition intensifying agent,flavor modifying agent and fresh strengthening agent in snack food,health food and aquatic products etc.(Tran.by YUE Yang)