The use of enzymes in yeast processing

摘要

Yeast extract is well known for its use as food flavouring in many food products, e.g. soups, sauces, gravies, snack foods ana meat proaucrs. Yeast extract is essentially a concentrate of the soluble cellular components of the yeast (such as amino acids, nucleotides, peptides, sugars, vitamins and flavour compounds) and is an excellent source of protein, B vitamins and nucleotides. Using enzymes for yeast processing can have a number of benefits including higher yields, improved flavour, accelerated process, reduced viscosity and many more.