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Obtainment and evaluation of baker's yeast extract Saccharomyces cerevisiae

Abstract:

It was developed a method for the obtainment of baker yeast extract Saccharomyces cerevisiae for bacteriology by studying the influence of different process' parameters of the hydrolysis (concentration of the hydrolytic agent, agitation speed and the necessity of the thermal treatment) on the composition of the product. It was obtained a product with the following characteristics: amino nitrogen 2.8%, total nitrogen 8.8%, animo/total nitrogen relation 0.318%, chloride content (as NaCl) 3.9%, loss on drying 3.1% and pH 6.9. The results of the composition and growth promoting properties shows that the obtained yeast extract could be successfully employed as nutrient base in different culture media for the clinical diagnostic and quality control of water and food.