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

Abstract

Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate 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.

Za dobijanje kvaščevih ekstrakata je korišćen komercijalni presovani pekarski kvasac (nativni i inaktivisani). Ekstrakcija je vršena postupkom enzimske hidrolize papainom i litikazom. Ispitivan je uticaj različitih koncentracija enzima i vremena trajanja hidrolize na sadržaj suve materije, proteina i ugljenih hidrata u ekstraktima. Rezultati su poređeni sa rezultatima dobijenim autolizom, kao osnovnim postupkom za dobijanje ekstrakata. Utvrđeni su optimalni uslovi ekstrakcije. Optimalna koncentracija papaina bila je 2,5%, a litikaze 0,025%uodnosu na suvu materiju kvasca.