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2009•Science and Technology of Food IndustryRequires access

Comparison and analysis of nitrogen compound from two kinds of typical yeast extracts

Xuefeng Yu

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Abstract

Two kinds of typical yeast extracts,one from aboard,the another from home,were compared and analyzed in the content and composition of nitrogen compound and the effect on microorganism growth.The results showed that there was not distinct difference in total nitrogen content,amino nitrogen content,molecular weight distribution,amino acids composition and the effect on microorganism growth between two kinds of typical yeast extracts.Therefore,it is possible that the yeast extract from abroad can be taken place of that from domestic factories in general biochemistry experiments and microorganism fermentation.

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What this paper is about

Two kinds of typical yeast extracts,one from aboard,the another from home,were compared and analyzed in the content and composition of nitrogen compound and the effect on microorganism growth.The results showed that there was not distinct difference in total nitrogen content,amino nitrogen content,molecular weight distribution,amino acids composition and the effect on microorganism growth between two kinds of typical yeast extracts.Therefore,it is possible that the yeast extract from abroad can be taken place of that from domestic factories in general biochemistry experiments and microorganism fermentation.

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Available abstract

Two kinds of typical yeast extracts,one from aboard,the another from home,were compared and analyzed in the content and composition of nitrogen compound and the effect on microorganism growth.The results showed that there was not distinct difference in total nitrogen content,amino nitrogen content,molecular weight distribution,amino acids composition and the effect on microorganism growth between two kinds of typical yeast extracts.Therefore,it is possible that the yeast extract from abroad can be taken place of that from domestic factories in general biochemistry experiments and microorganism fermentation.

Key concepts: Yeast, Microorganism, Nitrogen, Food science, Composition (language), Fermentation, Yeast extract, Amino acid

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