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

Tatjana Vukašinović-Milić | Zendy; Marica Rakin | Zendy; Slavica Šiler-Marinković | Zendy

Open Access

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

Author(s) -

Tatjana Vukašinović-Milić,

Marica Rakin,

Slavica Šiler-Marinković

Publication year - 2007

Publication title -

journal of the serbian chemical society

Language(s) - English

Resource type - Journals

eISSN - 1820-7421

pISSN - 0352-5139

DOI - 10.2298/jsc0705451v

Subject(s) - papain , autolysis (biology) , yeast , lysis , enzyme , biochemistry , chemistry , carbohydrate , saccharomyces cerevisiae , hydrolysis , enzymatic hydrolysis , yeast extract , food science , fermentation

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.

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