Yeast Extract: Characteristics, Production, Applications and Future Perspectives

被引：104

作者：

Tao, Zekun ^{[1
,2
]}

Yuan, Haibo ^{[1
,2
]}

Liu, Meng ^{[1
,2
]}

Liu, Qian ^{[1
,2
]}

Zhang, Siyi ^{[1
,2
]}

Liu, Hongling ^{[1
,2
]}

Jiang, Yi ^{[1
,2
]}

Huang, Di ^{[1
,2
]}

Wang, Tengfei ^{[1
,2
]}

机构：

[1] Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking LBM, Jinan 250353, Shandong, Peoples R China

[2] Qilu Univ Technol, Shandong Acad Sci, Sch Bioengn, Key Lab Shandong Microbial Engn, Jinan 250353, Shandong, Peoples R China

来源：

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY | 2023年 / 33卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Waste yeast; yeast extract; nitrogen source; polysaccharides; food additives; SPENT BREWERS-YEAST; DIFFERENT ENZYMATIC TREATMENTS; SACCHAROMYCES-CEREVISIAE; ANTIOXIDANT ACTIVITIES; BAKERS-YEAST; BETA-GLUCAN; AMINO-ACIDS; AUTOLYSIS; PROTEIN; GROWTH;

D O I：

10.4014/jmb.2207.07057

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Yeast extract is a product prepared mainly from waste brewer's yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material. Consequently, yeast extracts are widely used in various fields as animal feed additives, food flavoring agents and additives, cosmetic supplements, and microbial fermentation media; however, their full potential has not yet been realized. To improve understanding of current research knowledge, this review summarizes the ingredients, production technology, and applications of yeast extracts, and discusses the relationship between their properties and applications. Developmental trends and future prospects of yeast extract are also previewed, with the aim of providing a theoretical basis for the development and expansion of future applications.

引用

页码：151 / 166

页数：16

共 122 条

[1] Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening [J].