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Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of en- zyme concentration and hydrolysis time on the recovery of solid, protein and carbo- hydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively.

journal of the serbian chemical society

Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery