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OTOLİZ YOLU İLE MAYA EKSTRAKTI ÜRETİMİ

Year 2006, Issue: 9, - , 14.08.2014

Abstract

Mayalar gıda sanayinde önemli bir yere sahiptirler. Mayalardan alkollü içki, endüstriyel etil alkol,ekmek mayası ve tek hücre proteini ve enzim gibi ürünler yanında maya ekstraktı da üretilir. Maya ekstraktı aroma arttırıcı veya aroma düzenleyici özelliği nedeniyle çeşitli ürünlerde kullanılır ve başlıca otoliz, plazmoliz ve hidroliz yöntemleriyle üretilir. Bu yöntemler arasında en çok kullanılan otoliz işlemidir. Bu derlemede otoliz işlemi ele alınmıştır.


Anahtar Kelimeler: Maya ekstraktı, otoliz

References

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  • Proteaz A A c tiv ity and Nitrogen Fractions Released d urin g A lco h o lic
  • Fermentation and A u to lys is İn Enological C onditions. Jou rn al of In d u s tria l M ic ro b io lo g y
  • & B iote ch n olo gy, 26: 235 -2 40 .
  • AMES. J.M .. 1994. Volatile S u lfu r C ompounds in Yeast Extracts. American Chemical
  • Society, 147-159.
  • ANONİM., 2006. ExactAntigen. h ttp ://w w w .e x a c ta n tig e n .e om /ta x o n om y /o th e rs /k /(1 0 .0 3 .2 0 0 6 ).
  • BABAYAN, T.L., BEZRUKOV, M.G., 1985. Auto lysis in Yeasts. Açta Biotechnology, 5 (2) 129-136
  • BERRY, D.R., 1982. The Biology of Yeast. Studies in Biology. S. 140, Edward Arnold (Publishers)
  • Ltd., S. 57, London.
  • CHAE, H.J., J 0 0 , H., İN, M-J., 2001. U tiliza tio n of B rew er’s Yeast Cells fo r the P roduction of
  • Food-Grade Yeast Extract. Part 1 : Effects of Different Enzymatic Treatments on Solid
  • and Protein Recovery and Flavor Characteristics. Bioresource Technology, 76: 253 -2 58 .
  • C0NWAY. J.. GAUDREAU. H.. CHAMPAGNE, C.P., 2001. The Effect of the A d d itio n of Proteases
  • and Glucanases d u rin g Yeast A u to lysis on the P ro du ctio n and Prope rtie s of Yeast
  • Extracts. Canadian Jou rn al of M ic ro b io lo g y , 47 (1) 18-24.
  • İN, M-J., KİM, D.C., CHAE, H.J., 2005. Downstream Process fo r the P ro du ctio n of Yeast Extract
  • Using Brew er’s Yeast Cells. B iote ch n olo gy & Bioprocess Engineering. 10: 85-90.
  • IZZO. H.V., HO. C-T., 1991. Iso la tio n and Id e n tific a tio n of the Volatile of an Extruded Autolyzed
  • Yeast Extract. Jou rn al of A g ric u ltu ra l & Food C hemistry, 39: 2 24 5-22 48 .
  • MARTINEZ-RODRIGUEZ, A.J., POLO, M.C., 2000. Enological Aspects of Yeast A u to lysis.
  • Recent Research D evelopments in M ic ro b io lo g y , 4: 285 -3 01 .
  • NAGODAVVITHANA, T., 1992. Yeast-Derived Flavors and Flavor Enhancers and Their Probable
  • Mode of A ctio n. Food Technology, S. 138-144.
  • NAGODAVVITHANA. T., 1994. Savory Flavors. İn: Bioproses P ro du ctio n of Flavour Fragnance
  • and Color Ing re die nts, Gabelman, A. (Ed.), S. 135-168. John W iley & Sons.
  • PEPPLER, H.J., 1982. Yeast Extracts. İn: Economic M icrobiology, Vol: 7, Academic Press, London.
  • REED, G., NAGODAVVITHANA, T.W.. 1991. Yeast Technology, 2nd Edition. Avi P u b lish in g ,
  • New York.
  • SOMBUTYANUCHIT. P „ SUPHANTHARICA, M., VERDUYN, C „ 2001. Preparation of 5'-GMP-Rich
  • Yeast Extracts From Spent B rew er’s Yeast. W orld Jou rn al of M ic ro b io lo g y
  • & B iote ch n olo gy, 17: 163-168.
  • SOMMER. R., 1996. Yeast Extract: P ro d u ctio n , Properties and Components. 9th İn te rna tio n al
  • S ym po sium on Yeasts, Sydney.
  • SOMMER. R., 1998. Yeast Extract: P ro d u ctio n , Properties And Components. Food Austra lia,
  • (4 ) 1 81-183.
  • STAM, H., HOOGLAND, M., LAANE, C., 1998. Food Flavours from Yeast. İn: M ic ro b io lo g y of
  • Fermented Foods, Vol. 2, Brian J. B. Wood, (Ed.), S. 505-542. 2nd Edition, Blackie Academic.
  • VERDUYN, C „ SUKSOMCHEEP, A., SUPTHANTHARIKA, M., 1999. Effect of High Pressure
  • H omogenization and Papain on the Preparation of Autolysed Yeast Extract. VVorld Journal
  • of M ic ro b io lo g y & B iote ch n olo gy, 15: 57-63.
  • VVALKER, G.M., 1999. Yeast Physiology and Biotechnology. S. 350, John VViley & Sons, Chichester.
  • ZHAO, J.. FLEET. G.H., 2005. Degradation of RNA During the Autolysis of Saccharomyces cerevisiae
  • Produces P re d om in a n tly R ibo nu cle otid es. Jou rn al of In d u s tria l M ic ro b io lo g y
  • & B iote ch n olo gy, 32: 4 1 5 -4 23 .
Year 2006, Issue: 9, - , 14.08.2014

Abstract

References

  • ALEXANDRE, H „ HEINTZ, D., CHASSAGNE. D.. GUILLOUX-BENATIER, M.. CHARPENTIER, C „ FEUILLAT, M..
  • Proteaz A A c tiv ity and Nitrogen Fractions Released d urin g A lco h o lic
  • Fermentation and A u to lys is İn Enological C onditions. Jou rn al of In d u s tria l M ic ro b io lo g y
  • & B iote ch n olo gy, 26: 235 -2 40 .
  • AMES. J.M .. 1994. Volatile S u lfu r C ompounds in Yeast Extracts. American Chemical
  • Society, 147-159.
  • ANONİM., 2006. ExactAntigen. h ttp ://w w w .e x a c ta n tig e n .e om /ta x o n om y /o th e rs /k /(1 0 .0 3 .2 0 0 6 ).
  • BABAYAN, T.L., BEZRUKOV, M.G., 1985. Auto lysis in Yeasts. Açta Biotechnology, 5 (2) 129-136
  • BERRY, D.R., 1982. The Biology of Yeast. Studies in Biology. S. 140, Edward Arnold (Publishers)
  • Ltd., S. 57, London.
  • CHAE, H.J., J 0 0 , H., İN, M-J., 2001. U tiliza tio n of B rew er’s Yeast Cells fo r the P roduction of
  • Food-Grade Yeast Extract. Part 1 : Effects of Different Enzymatic Treatments on Solid
  • and Protein Recovery and Flavor Characteristics. Bioresource Technology, 76: 253 -2 58 .
  • C0NWAY. J.. GAUDREAU. H.. CHAMPAGNE, C.P., 2001. The Effect of the A d d itio n of Proteases
  • and Glucanases d u rin g Yeast A u to lysis on the P ro du ctio n and Prope rtie s of Yeast
  • Extracts. Canadian Jou rn al of M ic ro b io lo g y , 47 (1) 18-24.
  • İN, M-J., KİM, D.C., CHAE, H.J., 2005. Downstream Process fo r the P ro du ctio n of Yeast Extract
  • Using Brew er’s Yeast Cells. B iote ch n olo gy & Bioprocess Engineering. 10: 85-90.
  • IZZO. H.V., HO. C-T., 1991. Iso la tio n and Id e n tific a tio n of the Volatile of an Extruded Autolyzed
  • Yeast Extract. Jou rn al of A g ric u ltu ra l & Food C hemistry, 39: 2 24 5-22 48 .
  • MARTINEZ-RODRIGUEZ, A.J., POLO, M.C., 2000. Enological Aspects of Yeast A u to lysis.
  • Recent Research D evelopments in M ic ro b io lo g y , 4: 285 -3 01 .
  • NAGODAVVITHANA, T., 1992. Yeast-Derived Flavors and Flavor Enhancers and Their Probable
  • Mode of A ctio n. Food Technology, S. 138-144.
  • NAGODAVVITHANA. T., 1994. Savory Flavors. İn: Bioproses P ro du ctio n of Flavour Fragnance
  • and Color Ing re die nts, Gabelman, A. (Ed.), S. 135-168. John W iley & Sons.
  • PEPPLER, H.J., 1982. Yeast Extracts. İn: Economic M icrobiology, Vol: 7, Academic Press, London.
  • REED, G., NAGODAVVITHANA, T.W.. 1991. Yeast Technology, 2nd Edition. Avi P u b lish in g ,
  • New York.
  • SOMBUTYANUCHIT. P „ SUPHANTHARICA, M., VERDUYN, C „ 2001. Preparation of 5'-GMP-Rich
  • Yeast Extracts From Spent B rew er’s Yeast. W orld Jou rn al of M ic ro b io lo g y
  • & B iote ch n olo gy, 17: 163-168.
  • SOMMER. R., 1996. Yeast Extract: P ro d u ctio n , Properties and Components. 9th İn te rna tio n al
  • S ym po sium on Yeasts, Sydney.
  • SOMMER. R., 1998. Yeast Extract: P ro d u ctio n , Properties And Components. Food Austra lia,
  • (4 ) 1 81-183.
  • STAM, H., HOOGLAND, M., LAANE, C., 1998. Food Flavours from Yeast. İn: M ic ro b io lo g y of
  • Fermented Foods, Vol. 2, Brian J. B. Wood, (Ed.), S. 505-542. 2nd Edition, Blackie Academic.
  • VERDUYN, C „ SUKSOMCHEEP, A., SUPTHANTHARIKA, M., 1999. Effect of High Pressure
  • H omogenization and Papain on the Preparation of Autolysed Yeast Extract. VVorld Journal
  • of M ic ro b io lo g y & B iote ch n olo gy, 15: 57-63.
  • VVALKER, G.M., 1999. Yeast Physiology and Biotechnology. S. 350, John VViley & Sons, Chichester.
  • ZHAO, J.. FLEET. G.H., 2005. Degradation of RNA During the Autolysis of Saccharomyces cerevisiae
  • Produces P re d om in a n tly R ibo nu cle otid es. Jou rn al of In d u s tria l M ic ro b io lo g y
  • & B iote ch n olo gy, 32: 4 1 5 -4 23 .
There are 45 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Hasan Tangüler This is me

Hüseyin Erten This is me

Publication Date August 14, 2014
Published in Issue Year 2006 Issue: 9

Cite

APA Tangüler, H., & Erten, H. (2014). OTOLİZ YOLU İLE MAYA EKSTRAKTI ÜRETİMİ. Gıda Ve Yem Bilimi Teknolojisi Dergisi(9).

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Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0