Demirgul, Furkan published the artcileProduction and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus, Quality Control of 14667-55-1, the main research area is Saccharomyces cerevisiae boulardii Kluyveromyces marxianus yeast extract characterization; Amino acids; Kluyveromyces marxianus; Saccharomyces boulardii; Saccharomyces cerevisiae; volatile compounds; yeast extract.
In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as “”natural”” due to the production process and stand out due to their nutritional properties as well as giving a flavor similar to MSG. In this study, chem., functional and flavor properties of yeast extract powders produced from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11 and Kluyveromyces marxianus TGM66 were evaluated. Results revealed that the most protein-rich sample was S. cerevisiae TGM10 extract (69.17%), followed by S. boulardii S11 (66.16%) and K. marxianus TGM66 (62.42%) extracts, resp. and S. cerevisiae TGM10 extract was also the richest yeast extract for essential amino acids. Addnl., flavor-enhancing amino acids such as glutamic acid, aspartic acid, alanine and glycine were dominant in S. cerevisiae TGM10 extract (47.41 g/100 g protein). Sensorial evaluation of yeast extracts demonstrated that salty taste, umami taste and meaty flavor scores of yeast extracts were lower than MSG whereas for fruity flavor, yeast extracts had the highest scores. These findings revealed the potential of three yeast strains to produce yeast extracts in order to increase the nutritional value and flavor of foods.
Preparative Biochemistry & Biotechnology published new progress about Cluster analysis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.