28-08-2017, 04:07 PM
Brewer's yeast is increasingly finding application in the food industry due to its high functional properties. Most post-fermentation brewer's yeast, which is a waste product, was used as a source of B vitamins, proteins and minerals in feed production. Nowadays, more and more companies are involved in the processing of post fermentation yeast products with bioactive properties to be used in the production of functional foods. Some bioactive compounds, such as β-glucans, monooligosaccharides, significant amounts of B vitamins, minerals and also yeast extracts can be obtained from post-fermentative yeast. Yeast extracts are most widely used as a natural meat flavoring preparation which replaces protein hydrolysates obtained by acid hydrolysis. Yeast extracts are produced by breaking down the cell walls with the use of endogenous or exogenous enzymes. The methods of preparation of the extracts are divided into hydrolysis and autolysis. Hydrolysis is the most efficient method of solubilizing yeast. Yeast extracts prepared by the use of acids or the addition of enzymes are known as "yeast hydrolysates". Despite high production throughput, acid hydrolysis is less attractive to manufacturers because of the relatively high salt content and high likelihood of carcinogenic content, such as monochloropropanol and dichloropropanol. Autolysis with the use of endogenous enzymes occurs in the yeast when the cell growth cycle is complete and the death phase is initiated. Intracellular enzymes are activated by appropriate process conditions, such as temperature and time, which results in a partial degradation of the cell wall structures. This allows you to extract valuable proteins, carbohydrates and vitamins from the cells, preserving their native structure. The autolysates are the purest product group, since the hydrolysates contain large amounts of salt or sodium used during the plasmolysis process or to neutralize the acids used in the hydrolysis process, respectively. Currently, yeast autolysates are used in the fermentation industry, especially as starting materials and in the food industry mainly as flavor enhancers.
In the literature, there are few reports on the possibility of the application of post-fermentative yeast for the production of yeast extracts, which are characterized by the preferred nutritional properties, which can be used in functional feed and in the production of supplements Dietary habits. The objective of this study was to investigate the possibility of using post-fermentative yeasts to obtain autolysed yeast with nutritional properties that can be used as a natural ingredient in the production of functional foods and dietary supplements.
In the literature, there are few reports on the possibility of the application of post-fermentative yeast for the production of yeast extracts, which are characterized by the preferred nutritional properties, which can be used in functional feed and in the production of supplements Dietary habits. The objective of this study was to investigate the possibility of using post-fermentative yeasts to obtain autolysed yeast with nutritional properties that can be used as a natural ingredient in the production of functional foods and dietary supplements.