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Currently, with the strong increasing of the brewing industry output, the consequencing amount of yeast residue is very large. Utilizing a large source of protein from brewers yeast to produce hydrolysed products using protease as food and food additives has a high real-life benefit. However, one limitation in the use of yeast and hydrolysis products is that the amount of nucleic acid in the yeast in particular and in the microbial cells is generally high. Nucleic acid is abundant in food that causes gout in humans and animals. There are many methods for reducing or separating nucleic acids in hydrolysed products such as extracellular ribonuclease enzymes, chemical agents, thermal shock and autolysis. Use extracellular ribonuclease enzyme for hydrolysis of nucleic acid gives good efficiency, but with high production cost. Chemical agents affect the quality of the hydrolysed products used in the food industry. There have been many good-efficiency studies using heat shock and autolysis to reduce the amount of nucleic acid in the hydrolysate. However, no research has been conducted to reduce the amount of nucleic acid by hydrolysis techniques. In this paper, we investigated the effects of heat shock, autolysis and hydrolysis techniques (batch, continuous overflow and continuous circulation) of brewery yeast protein to nucleic acid content in yeast hydrolysate. The results showed that the content of nucleic acid in the hydrolysate (with a concentration of 55 % dry matter) was the smallest. Under normal hydrolysis conditions, the nucleic acid content was 8.7 g / kg and when there was a heat shock+ autolysis, it decreased to 6.34 g/kg. After optimizing the hydrolysis conditions, the nucleic acid content of the hydrolysate was reduced to 5.41g/kg on continuous hydrolysis system.

INFLUENCES OF TECHOLOGICAL HYDROLYSIS CONDITION ON NUCLEIC ACID CONTENT OF SPENT BREWER’S YEAST HYDROLYSATE