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ACTIVATION OF THE BAKER’S YEAST AUTOLYSIS
Publication date: 1999-06-30
Pol. J. Food Nutr. Sci. 1999;49(2):227-234
KEYWORDS
ABSTRACT
The activation effect of baker’s yeast Saccharomyces cerevisiae autolysis was examined under standard conditions with addition of certain compounds: organic acids, vitamins, sugars, inorganic salts, ethanol and their mixtures. The efficiency of autolysis in the presence of mixed activators (glucose/ethanol/sodium chloride in the concentration of 0.5/10./1% by wt.), increased by 50%, or by 80% when 0.15% chitosan solution was applied. These figures are related to the amount of protein expelled in spontaneous autolysis. The highest increase of protein liberated from yeast cells, above 100%, was obtained when the process was activated with organic acids at the concentration of 0.5%.
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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