Production of yeast extract from whey using Kluyveromyces marxianus

Autor:	Revillion Jean P. de Palma, Brandelli Adriano, Ayub Marco A. Záchia
Jazyk:	angličtina
Rok vydání:	2003
Předmět:	Cheese whey yeast extract 5'-nucleotide food flavour enhancer Biotechnology TP248.13-248.65
Zdroj:	Brazilian Archives of Biology and Technology, Vol 46, Iss 1, Pp 121-128 (2003)
Druh dokumentu:	article
ISSN:	1516-8913 1678-4324
Popis:	The yeast Kluyveromyces marxianus CBS 6556 was grown on whey to produce nucleotide-rich yeast extracts. Thermal treatments of cells at 35 or 50ºC for 15-30h resulted in yeast extracts containing about 20 g/L protein, with only the second treatment resulting in the presence of small amounts of RNA. In contrast, autolysis in buffered solution was the unique treatment that resulted in release of high amounts of intracellular RNA, being, therefore, the better procedure to produce 5'-nucletide rich extract with K. marxianus.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/279c59b0cf874099a6ed6ff872e190d0 Zobrazit plný text záznamu View record in DOAJ