Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast

  title={Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast},
  author={P. Sombutyanuchit and Manop Suphantharika and Cornelis Verduyn},
  journal={World Journal of Microbiology and Biotechnology},
Spent brewer's yeast was autolysed and used as a raw material for the preparation of 5′-GMP-rich yeast extracts. Malt rootlets were used as a source of 5′-phosphodiesterase. The crude enzyme was extracted from malt rootlets and pretreated to inactivate 5′-nucleotidase. The optimum pretreatment conditions were heating at 65 °C for 30 min or 70 °C for 7 min. The effects of autolysis time, phosphodiesterase concentration and incubation period on 5′-GMP content were examined. The suitable autolysis… 

Adding value in barley malt rootlets as a source of 5’-phosphodiesterase

A thermostable 5’-phosphodiesterase (5’-PDE, EC was extracted from barley (Hordeum distichum var. Rex) malt rootlets. The purification procedure comprised acetone precipitation, S-Sepharose

Partial purification and biochemical characterization of alkaline 5′-phosphodiesterase from barley malt sprouts

An alkaline 5′-phosphodiesterase (5′-PDE) from barley (Hordeum distichum) malt sprouts was partially purified by thermal treatment and acetone precipitation to diminish phosphomonoesterase (PME)

Evaluation of Brewer's spent yeast to produce flavor enhancer nucleotides: influence of serial repitching.

It is highlighted for the first time that although serial repitching influences the content of monophosphate nucleotides and nucleosides, the profiles of these RNA hydrolysis products are not affected.

Improvement in RNA extraction from S. cerevisie by optimization in the autolysis and NH3 hydrolysis

The autolysis, including NaCl plasmolysis in the optimized conditions was efficient, economic and with short time, thus usable for industrial purpose to obtain more valuable products such as yeast extract enriched in RNA and/or protein, for different applications.

Characterization of crude 5'-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans.

The effects of cations and EDTA suggest that 5'-PDE from adzuki beans is a metalloenzyme, and this enzyme is more stable at 60°C, and different cations affected the activity of the enzyme differently.

The effect of different temperatures on autolysis of baker's yeast for the production of yeast extract.

This study aimed to determine the optimum autolysis conditions for the production of yeast extract, which is used to give a meaty flavor to food products and to increase their nutritional value.


The results suggest that, in the concentrated yeast suspension, proteins are more effectively broken down into amino acids, but the product release rate was lower due to a lower concentration gradient across the cell membrane, and a two-step autolysis process provided a higher overall yield of amino acids.

Screening of thermosensitive autolytic mutant brewer's yeast and transcriptomic analysis of heat stress response.

Brewer's yeast has been widely used in the food industry and the autolysates thereof are increasingly being studied for their valuable nutritional compositions. Yeast autolysis is most affected by

Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry

Preparations of sedimented wine yeast, which is an unutilised waste from the production of fruit wines in Poland, are obtained and the influence of applied autolysis promotors on protein recovery from yeast extracts and protein content in cell wall preparations was assessed.



Purification and characterization of 5'-phosphodiesterase from barley rootlets.

This phosphodiesterase was able to hydrolyze RNA and denatured DNA efficiently, whereas native DNA was not a good substrate.

Influence of oxygen on the growth of Saccharomyces cerevisiae in continuous culture

Baker's yeast, Saccharomyces cerevisiae, was investigated for the combined influence of dissolved oxygen and glucose concentration in continuous culture and the transition between oxidation and fermentation was characterized by a critical DO which decreased with decreasing D.

On the relation of temperature and RNA content to the specific growth rate in Saccharomyces cerevisiae.

The authors report on the effects of temperature and RNA content on the specific growth rate of Saccharomyces cerevisiae grown in batch and continuous cultures.

Yeast extracts : production, properties and components

Yeast extracts and autolysates are the products of a complex fermentation and post-fermentation process which yields a range of products used widely in the food, pharmaceutical and fermentation

Yeast-Derived Products

Although yeast is perhaps considered the oldest microbial associate of humankind, the role it played in shaping the lives of past civilizations was not recognized until the discovery of the