Production of yeast extract from whey using Kluyveromyces marxianus

Brazilian Archives of Biology and Technology

Jean P. De Palma Revillion¹  Adriano Brandelli¹  Marco A. Záchia Ayub¹ 

[1] ,Universidade Federal do Rio Grande do Sul Instituto de Ciência e Tecnologia de Alimentos Porto Alegre RS ,Brazil

关键词: Cheese whey;    yeast extract;    5'-nucleotide;    food flavour enhancer;   

DOI  :  10.1590/S1516-89132003000100017

来源: SciELO

【 摘 要 】

The yeast Kluyveromyces marxianus CBS 6556 was grown on whey to produce nucleotide-rich yeast extracts. Thermal treatments of cells at 35 or 50ºC for 15-30h resulted in yeast extracts containing about 20 g/L protein, with only the second treatment resulting in the presence of small amounts of RNA. In contrast, autolysis in buffered solution was the unique treatment that resulted in release of high amounts of intracellular RNA, being, therefore, the better procedure to produce 5'-nucletide rich extract with K. marxianus.

【 授权许可】

CC BY-NC   
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