Yeast Extract: Characteristics, Production, Applications and Future Perspectives

Author:

Tao Zekun12,Yuan Haibo12,Liu Meng12,Liu Qian12,Zhang Siyi12,Liu Hongling12,Jiang Yi12,Huang Di12,Wang Tengfei12

Affiliation:

1. State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China

2. Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China

Funder

National Natural Science Foundation of China

Key Research and Development Program of Shandong Province

Natural Science Foundation of Shandong Province

Qilu University of Technology of Cultivating Subject for Biology and Biochemistry

Key Research and Development Program of Zibo

State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference123 articles.

1. Boonraeng S, Foo-Trakul P, Kanlayakrit WJKJ. 2000. Effects of chemical, biochemical and physical treatments on the kinetics and on the role of some endogenous enzymes action of baker's yeast lysis for food-grade yeast extract production. Kasetsart J. 34: 270-278.

2. Podpora B, Swiderski FJJoFP, Technology. 2018. Spent brewer's yeast autolysates as a new and valuable component of functional food and dietary supplements. J. Food Process Technol. 6: 1000526.

3. Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus

4. Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance

5. Changes in the perception of bitter constituents in thermally treated yeast extract

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