Activation of the baker's yeast autolysis

• Autorzy: Stecka K. , Komorowska A. , Mrowka E. , Grzybowski R.
• Języki publikacji: EN

Abstrakty

EN

The activation effect of baker's yeast Saccharomyces cerevisiae autolysis was examined under standard conditions with addition of certain compounds: organic acids, vitamins, sugars, inorganic salts, ethanol, and their mixtures. The efficiency of autolysis in the presence of mixed activators (glucose/ethanol/sodium chloride in the concentration of 0.5/1.0/1% by wt.), increased by 50%, or by 80% when 0.15% chitosan solution was applied. These figures are related to the amount of protein expelled in spontaneous autolysis. The highest increase of protein liberated from yeast cells, above 100%, was obtained when the process was activated with organic acids at the concentration of 0.5%.

Słowa kluczowe

EN

yeast; biomass; glucose; yeast extract; chitosan; citric acid; vitamin; activation; thiamine; yeast hydrolysis; Saccharomyces cerevisiae; autolysis; ethanol; lactic acid; pyridoxine; inorganic salt; sugar; acetic acid; baker; organic acid

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1999
• Tom: 08
• Numer: 2
• Opis fizyczny: p.227-234,fig.

Twórcy

autor

Stecka K.

• Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland

autor

Komorowska A.

autor

Mrowka E.

autor

Grzybowski R.