The contrast of the hydrolysis effects of three kinds of yeasts

The yeast extract was used to hydrolysis three kinds of yeasts, they were bread yeast, wasted beer yeast and the washed wasted beer yeast. The results proves that the washed wasted beer yeast extract is about 200%, 65%, 42%, 18% and 86% higher than wasted beer yeast extract at amino nitrogen, total nitrogen, solid constituents, recovery and conversation. The physical and chemical indexes of the bread yeast are between them. But the bread yeast extract are better at bitter, astringent and taste, while its umami is not so good as the washed wasted beer yeast extract. The bitter of the washed wasted beer yeast extract has lowered 28.6% than the wasted beer yeast.