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1 Polish Journal of Food and Nutrition Sciences

1 1999

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Activation of the baker's yeast autolysis

100%

Stecka K. , Komorowska A. , Mrowka E. , Grzybowski R.

Polish Journal of Food and Nutrition Sciences

1999

tom 08

nr 2

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 0.5/1.0/1% 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%.