Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 1
Topic:
Biotechnology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Komorowska A. , Sieliwanowicz B. , Mrówka E. , Stecka K. , Hałasińska A. 2003. STUDIES ON YEAST EXTRACTS ENRICHED IN 5´NUCLEOTIDES FLAVOUR ENHANCERS OBTAINED FROM SPENT BREWERY YEAST, EJPAU 6(1), #03.
Available Online: http://www.ejpau.media.pl/volume6/issue1/biotechnology/abs-03.html

STUDIES ON YEAST EXTRACTS ENRICHED IN 5´NUCLEOTIDES FLAVOUR ENHANCERS OBTAINED FROM SPENT BREWERY YEAST

Antonina Komorowska, Bogdan Sieliwanowicz, Ewa Mrówka, Krystyna Stecka, Aurelia Hałasińska

 

ABSTRACT



The aim of the research was to develop a method of obtaining yeast extracts to the needs of food industry. The yeast extracts were enriched in nucleotide flavour enhancers (5’-GMP and 5’-IMP) obtained from brewery spent yeast. The influence of the directed brewery yeast cell autolysis, preceded by ultrasonic yeast cells’ disintegration and a cytolytical enzymes complex (Lyticase), 5’- phosphodiesterase (5’PD) and 5’-adenylic deaminase (5’DA), on the 5’-nucleotides content in the extracts, was evaluated. It was proved that in the spent brewery yeast there was a lysis of nucleic acids into 5’-nucleotides and deamination of the majority of 5’-AMPs into 5’-IMPs. By ultrasonic disintegration, the production of 5’-nucleotides could be increased with a parallel decrease in the level of hypoxanthine. A complex of lytical enzymes favours the production of 5’-GMP and 5’-IMP during a directed autolysis of spent brewery yeast. As a result of the use of Lyticase preparation, a 2.5 times increase in the

Key words: spent brewery yeast, flavour enhancers, yeast extract, 5’-nucleotides, waste utilization.