RESEARCHES REGARDING THE OBTAINING OF YEAST EXTRACTS THROUGH AUTOLYSIS AND HYDROLYSIS WITH ADDITION OF EXOGENOUS ENZYMES

This work presents the experimental results regarding to obtaining of bakery yeast extracts through exclusion of plasmolyse with NaCl. It was used exogenous proteolytic and cellulolytic enzymes for an easy release of cell yeast constituents. It was tested the extent of the yeast cell wall destruction by different exogenous proteolytic or cellulolytic enzymes. Also, it was compared different technological variants to obtain the yeast extracts using exogenous enzymes and characterized the obtained yeast extracts from sensorial and chemical point of view. The bakery yeast autolysis associate with enzymatic hydrolysis using exogenous enzymes lead to a suitable release of protoplasmic constituents, the yeast extracts containing more than 60% from cellular nitrogen. The chemical characteristics of concentrated yeast extracts obtained through autolysis and enzymatic hydrolysis and its flavor profile were dependent by the nature of exogenous added enzyme, these having increased quality characteristics in comparison with the extract obtained only through autolysis.