Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

The present work evaluates the influence of serial yeast repitching on nucleotide composition of brewer’s spent yeast extracts produced without addition of exogenous enzymes. Two procedures for disrupting cell walls were compared, and the conditions for low-cost and efficient RNA hydrolysis were sel...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2013-09, Vol.61 (37), p.8724-8729
Hauptverfasser:	Vieira, Elsa, Brandão, Tiago, Ferreira, Isabel M. P. L. V. O
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cell walls enzymes flavor Flavoring Agents - analysis Flavoring Agents - metabolism Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Hydrolysis Industrial Microbiology - methods nucleosides nucleotides Nucleotides - analysis Nucleotides - metabolism RNA Saccharomyces Saccharomyces - chemistry Saccharomyces - metabolism yeasts
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