JMB

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pISSN 1017-7825

Table. 5.

Table. 5.

Comparison of different production methods of yeast extract.

Methods Advantage Disadvantage
Autolysis Simple operation; low production cost; many types and contents of polypeptides and amino acids in the hydrolyzate; suitable for the production of flavoring agents Low yield; difficulty in solid-liquid separation; poor taste as flavoring agent; microbial contamination; great damage to antioxidants; less nutrient retention
Plasmolysis High solid recovery rate; strong antibacterial effect; reduced salt content in yeast extract powder; nutrients in yeast raw materials are completely released and preserved Inefficient product conversion; solubilizers may impart off-flavors to products
Enzymatic degradation Rapid degradation rate; more soluble substances after hydrolysis; high polypeptide content, low salt content and small odor High hydrolysis cost; incomplete hydrolysis; required the coordination of multiple enzymes; long hydrolysis time; large damage to macromolecular substances such as proteins
Physical disruption Simple operation; avoid the destruction of nutrients by organic solvents and salts; low byproducts; retain the activity of antioxidant substances Required high operating environment; high energy consumption and high cost; low content of polypeptides and amino acids; not suitable for condiments
J. Microbiol. Biotechnol. 2023;33:151~166 https://doi.org/10.4014/jmb.2207.07057
© J. Microbiol. Biotechnol.