• Title, Summary, Keyword: yeast extract

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Simultaneous Production of Invertase and Yeast Extract from Baker's Yeast (Baker's yeast로부터 invertase 및 yeast extract 동시 생산공정)

  • 최순자;정봉현
    • KSBB Journal
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    • v.13 no.3
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    • pp.308-311
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    • 1998
  • A novel process was developed to simultaneously produce invertase and yeast extract from baker's yeast using ultrafiltration (UF) and microfiltration (MF) membrane processing. After the extraction of invertase under the optimal condition obtained in this study, invertase was separated from yeast cells using a hollow fiber membrane with a pore size of 0.1 $\mu\textrm{m}$. The resulting permeate containing invertase was concentrated using a hollow fiber membrane with a nominal molecular weight cut-off of 30 kDa. The yeast cell and permeate solutions, which were obtained after MF and UF membrane processing, respectively, were mixed together, and the autolysis was performed at 50$^{\circ}C$ in the presence of 5% (w/v) ethanol and 1% (w/v) NaCl. As a result, the yeast extract and invertase could be simultaneously produced from baker's yeast by this novel process.

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Analytical Properties for Insoluble Fraction of Yeast Extract by Autolysis (자기소화법에 의한 효모 Extract중 불용성 물질의 분석화학적 특성)

  • 김재웅;김동희
    • The Korean Journal of Food And Nutrition
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    • v.8 no.4
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    • pp.280-288
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    • 1995
  • Because yeast is rich in vitamins, nucleotides and essential amino acids, it has been used as a nutrient and dietary supplements. Particularly yeast extract functions as a seasoning, flavor enhancer in meats. In this study, naturally occurring insoluble components during yeast extract process by autolysis were microanalyses by using SEM, XRD, HPLC, GC, FT-lR and DSC. On the basis of useful datas, authors have characterized the analytical points for the purpose of improving products in the preparation of yeast extract.

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Monitoring on Alcohol Fermentation Properties of Red Ginseng Extracts. (홍삼액의 알코올 발효 특성 모니터링)

  • Kim, Seong-Ho;Kang, Bok-Hee;Noh, Sang-Gyun;Kim, Jong-Guk;Lee, Sang-Han;Lee, Jin-Man
    • Journal of Life Science
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    • v.18 no.4
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    • pp.550-555
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    • 2008
  • This study focused on alcohol fermentation properties of red ginseng extracts using Saccharomyces cerevisiae JF-Y3. Central composite design was employed to investigate the influence of red ginseng extract content ($10{\sim}50%$, v/v) and yeast extract ($0.5{\sim}2.5%$, w/v) on the properties of alcohol fermentation added with red ginseng extracts. Yeast cell growth was affected both by red ginseng extract content and yeast extract content, and red ginseng extract content had a greater effect on yeast cell number than yeast extract content. Yeast cell number increased along with decrease of the red ginseng extract content and with increase of yeast extract content. Alcohol content was maximal at 30% red ginseng extracts and 0.50% yeast extract and the predicted maximum value of alcohol content was 12.45%. Brix degree and total sugar content were significant within 1% level (p<0.01), and brix degree was affected both by red ginseng extract and yeast extract content. Total sugar content was significantly affected by red ginseng content.

Growth and Cultural Characteristics of Ophiocordyceps longissima Collected in Korea

  • Sung, Gi-Ho;Shrestha, Bhushan;Han, Sang-Kuk;Sung, Jae-Mo
    • Mycobiology
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    • v.39 no.2
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    • pp.85-91
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    • 2011
  • We investigated the effect of nutritional and environmental factors on Ophiocordyceps longissima mycelial growth. The longest colony diameter was observed on Schizophyllum (mushroom) genetics complete medium plus yeast extract, Schizophyllum (mushroom) genetics minimal medium, and Sabouraud dextrose agar (SDA); however, malt-extract yeast-extract agar, SDA plus yeast extract, yeast-extract malt-extract peptone dextrose agar, SDA, oatmeal agar, and potato dextrose agar showed higher mycelia density. A temperature of $25^{\circ}C$ was optimum and 7.0 was the optimum pH for mycelial growth. Colony diameter was similar under light and dark conditions. Maltose and yeast extract showed the highest mycelial growth among carbon and nitrogen sources respectively. The effect of mineral salts was less obvious; however, $K_3PO_4$ showed slightly better growth than that of the other mineral salts tested. Among all nutrition sources tested, complex organic nitrogen sources such as yeast extract, peptone, and tryptone were best for mycelial growth of O. longissima. Ophiocordyceps longissima composite medium, formulated by adding maltose (2% w/v), yeast extract (1% w/v), and $K_3PO_4$ (0.05% w/v) resulted in slightly longer colony diameter. In vitro mycelial O. longissima growth was sustainable and the production of fruiting bodies could be used for commercial purposes in the future.

Cultivation of the Hyperthermophilic Archaeon Sulfolobus solfataricus in Low-Salt Media

  • Park, Chan-Beum;Lee, Sun-Bok
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.4 no.1
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    • pp.21-25
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    • 1999
  • Two low-salt complex media, bactopeptone and desalted yeast extract, were used for high density cultivation of the hyperthermophilic archaeon Sulfolobus solfataricus (DSM 1617). Bactopeptone, which has low mineral ion content among various complex media, was good for cell growth in batch cultures; the maximal cell density in bactopeptone was comparable to that in yeast extract. However, cell growth was rather poor when bactopeptone was added by the fed-batch procedure. Since several vitamins are deficient in abctopeptone, the effect of vitamins on cell growth was examined. Among the vitamins tested, pyridoxine was found to improve the growth rate of S. solfataricus. To reduce the growth inhibition caused by mineral ions, yeast extract was dialyzed against distilled water and then fed-batch cultures were carried out using a fed medium containing desalted yeast extract. Although the concentrations of mineral ions in yeast extract were significantly lowered by the dialysis whether low molecular weight solutes in yest extract are crucial for cell growth, we investigated the effect of trehalose, a most abundant compatible solute in yeast extract, on the growth pattern. Cell densities were increased and the length of the lag phase was markedly shortened by the presence of trehalose, indicating that trehalose plays an important role in the growth of S. solfataricus.

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Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract (효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성)

  • Choi, Suk-Ho;Lim, Young-Soon
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.1
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    • pp.57-68
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    • 2019
  • The effects of yogurt supplementation with enzyme-bioconverted ginseng (EBG), ascorbic acid, and yeast extract on the bacterial counts of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12 were investigated to develop healthy yogurts with high probiotic counts during storage. In addition, the colors and viscosities of the yogurts were determined. EBG, ascorbic acid, and yeast extract did not affect S. thermophilus counts. EBG and ascorbic acid enhanced the viabilities of L. acidophilus LA-5 and Bifidobacterium BB-12 during storage. Yeast extract improved growth of L. acidophilus LA-5 and Bifidobacterium BB-12 during fermentation. EBG turned the yogurt into brown color. We conclude that supplementation of yogurt with EBG, ascorbic acid, and yeast extract may enhance its health-promoting functions by increasing the viability of probiotics, which can thus promote consumption of the yogurt.

Effect of Complex Nitrogen Source on Mycelial Growth of Tricholoma matsutake DGUM 26001 (송이(Tricholoma matsutake DGUM 26001) 균사의 생육에 미치는 복합 질소원의 영향)

  • Min, Eung-Gi;Chung, Kwang-Kyo;Han, Yeong-Hwan
    • The Korean Journal of Mycology
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    • v.26 no.3
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    • pp.361-364
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    • 1998
  • Among the organic sources of nitrogen tested, yeast extract and soytone were excellent for the mycelial growth of Tricholoma matsutake DGUM 26001. The mycelial growth was enhanced, when yeast extract at the concentration up to 1.0% was added to the starchpyridoxine medium. After 30-day cultivation of the mycelia at $24^{\circ}C$ in the medium supplemented with yeast extract, 518 mg/50 ml of dry mycelia could be harvested.

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Cell-Recycle Continuous Fermentation of Enterococcus faecalis RKY1 for Economical Production of Lactic Acid by Reduction of Yeast Extract Supplementation

  • Lee, Ryun-Kyung;Ryu, Hwa-Won;Oh, Hurok;Kim, Mina;Wee, Young-Jung
    • Journal of Microbiology and Biotechnology
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    • v.24 no.5
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    • pp.661-666
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    • 2014
  • Both lactic acid productivity and cell growth were linearly correlated with yeast extract supplementation in batch fermentation. During conventional continuous operation, although fresh feed was introduced into the bioreactor with a significantly low dilution rate (0.04 $h^{-1}$), the amount of yeast extract employed was not enough to maintain the growth of microorganism. However, when the fresh feed contained 100 g/l glucose and 2 g/l yeast extract during cell-recycle continuous operation at a dilution rate of 0.04 $h^{-1}$, more than 90 g/l lactic acid was continuously produced, with the average productivity of 3.72 $g/l{\cdot}h$. In this experiment, 82 g of yeast extract (77% of reduction yield) could be reduced for the production of 1 kg of lactic acid compared with batch fermentation of a similar volumetric productivity.

Effect of Ginseng Residue Extract on Yeast Growth (효모생육에 미치는 홍삼박의 영향)

  • 김상달;도재호
    • Journal of Ginseng Research
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    • v.10 no.1
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    • pp.1-10
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    • 1986
  • To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

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Downstream Process for the Production of Yeast Extract Using Brewer's Yeast Cells

  • In Man-Jin;Kim Dong Chung;Chae Hee Jeong
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.10 no.1
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    • pp.85-90
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    • 2005
  • A downstream process was developed for the production of yeast extract from brewer's yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride ($1\%$). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), giucose addition and reaction temperature were found to have significant effects on DB. A synthetic adsorption resin (HP20) was used for the debittering process, which induced a compositional change of the hydrophobic amino acids in the yeast hydrolysate, thereby reducing the bitter taste. The overall dry matter yield and protein yield for the entire process, including the downstream process proposed for the production of brewer's yeast extract were 50 and $50\%$, respectively.