YEAST EXTRACTS FOR THE YEAST EXTRACTS FOR THE PRESENT AND FUTUREPRESENT AND FUTURE

Tilak Nagodawithana. Ph.DTilak Nagodawithana. Ph.D

ADVANTAGES FOR USING YEAST ADVANTAGES FOR USING YEAST EXTRACTSEXTRACTS

To provide or modify flavor To provide or modify flavor To provide flavor enhancement To provide flavor enhancement To create new process flavors To create new process flavors To reduce Sodium usageTo reduce Sodium usage As alternative to MSGAs alternative to MSG Cost reductionCost reduction For friendly ingredient statementFor friendly ingredient statement For use in fermentation mediaFor use in fermentation media

DIFFERENT YEAST SOURCES FOR EXTRACT DIFFERENT YEAST SOURCES FOR EXTRACT PRODUCTIONPRODUCTION

Saccharomyces cerevisiaeSaccharomyces cerevisiae

- - Baker’s YeastBaker’s Yeast

- Brewer’s Yeast- Brewer’s Yeast

- Distiller’s Yeast- Distiller’s Yeast Candida utilis Candida utilis (Torula Yeast)(Torula Yeast) Kluyveromyces marxianus (fragilis)Kluyveromyces marxianus (fragilis) Saccharomyces lactisSaccharomyces lactis

APPROXIMATE ANALYSIS OF APPROXIMATE ANALYSIS OF YEASTYEAST

%%ProteinProtein 51.051.0

Total CarbohydratesTotal Carbohydrates 24.724.7

Nucleic AcidNucleic Acid 7.0 7.0

Fat (Ether extractable)Fat (Ether extractable) 1.2 1.2

Total LipidsTotal Lipids 6.8 6.8

MoistureMoisture 5.0 5.0

AshAsh 7.5 7.5

KEY STEPS IN AUTOLYSISKEY STEPS IN AUTOLYSIS

YEASTYEAST

AUTOLYSISAUTOLYSIS

CENTRIFUGATIONCENTRIFUGATION

CELL WALL EXTRACTSCELL WALL EXTRACTS

TYPICAL EXTRACT PROCESSING TYPICAL EXTRACT PROCESSING PROCEDUREPROCEDURE

Adjust yeast slurry to 12 - 14% solidsAdjust yeast slurry to 12 - 14% solids Adjust pH to around 5Adjust pH to around 5 Raise the temperature to 50ºCRaise the temperature to 50ºC Run for 24 - 36 hoursRun for 24 - 36 hours Centrifuge - discard underflow (cell wall*)Centrifuge - discard underflow (cell wall*) Filter the supernatantFilter the supernatant concentrate the clear supernatantconcentrate the clear supernatant DryDry PackagePackage

* * Cell wall may be used to produce value-added productsCell wall may be used to produce value-added products

WHAT TAKES PLACE DURING WHAT TAKES PLACE DURING AUTOLYSISAUTOLYSIS

DEFINITION OF AUTOLYSIS: SELF DIGESTION DUE TO DEFINITION OF AUTOLYSIS: SELF DIGESTION DUE TO ITS OWN ENZYMESITS OWN ENZYMES

- Proteins degraded by enzymes namely - Proteins degraded by enzymes namely proteasesproteases

- Glycogen and Trehalose are degraded by - Glycogen and Trehalose are degraded by carbohydrasescarbohydrases

- Nucleic acid is degraded by - Nucleic acid is degraded by nucleasesnucleases

- Fat is degraded by - Fat is degraded by lipaseslipases

- Glucan is degraded by- Glucan is degraded by glucanases glucanases

YEAST AUTOLYSIS

START OF AUTOLYSIS

CELL WALL RUPTURE DURING AUTOLYSIS

STATE AT END OF AUTOLYSIS

ENZYMATIC HYDROLYSIS

PAPAIN

PAPAIN

ENZYMATIC HYDROLYSIS

ACID HYDROLYSISACID HYDROLYSIS

NUTRALIZE WITH BASE AFTER ACID HYDROLYSIS

CELL WALL

EXTRACT

EMPTY YEAST CELL AFTER

CENTRIFUGATION

MAJOR PRODUCTS OF MAJOR PRODUCTS OF AUTOLYSIS/HYDROLYSISAUTOLYSIS/HYDROLYSIS

YEASTYEAST

AUTOLYSIS OR HYDROLYSISAUTOLYSIS OR HYDROLYSIS

CENTRIFUGATIONCENTRIFUGATION

CELL WALL EXTRACTSCELL WALL EXTRACTS

CURRENT/FUTURE TRENDSCURRENT/FUTURE TRENDS

Develop extracts with high 5’-levels Develop extracts with high 5’-levels (Natural)(Natural)

Produce 5’- extracts from Brewer’sProduce 5’- extracts from Brewer’s Develop low-sodium flavor extractsDevelop low-sodium flavor extracts Develop high glutamate extracts (Natural)Develop high glutamate extracts (Natural) Develop extracts with characteristic flavorsDevelop extracts with characteristic flavors

-Reaction flavors-Reaction flavors

-Additives-Additives Cut processing costCut processing cost Develop extracts for fermentation media Develop extracts for fermentation media

FLAVOR ENHANCERSFLAVOR ENHANCERS

MONOSODIUM GLUTAMATE (MSG)MONOSODIUM GLUTAMATE (MSG)

DISODIUM 5’-INOSINATE (5’-IMP)DISODIUM 5’-INOSINATE (5’-IMP)

DISODIUM 5’-GUANYLATE (5’-GMP)DISODIUM 5’-GUANYLATE (5’-GMP)

THRESHOLD VALUES: THRESHOLD VALUES: GMS/100MLGMS/100ML

(EFFECT OF SYNERGY)(EFFECT OF SYNERGY)

Threshold values: gms/100mlsThreshold values: gms/100mls

__________________________________________________

50 : 50 5’-IMP 5’-GMP MSG50 : 50 5’-IMP 5’-GMP MSG5’-GMP:5’-IMP5’-GMP:5’-IMP

____________________________________________________________________________________________________

Distilled waterDistilled water 0.0063 0.025 0.0063 0.025 0.0125 0.030.0125 0.03

0.8 %. MSG0.8 %. MSG 0.00001 0.0001 0.0003* - 0.00001 0.0001 0.0003* -

* with 0.1% MSG* with 0.1% MSG

METHODS OF 5’-NUCLEOTIDE METHODS OF 5’-NUCLEOTIDE PRODUCTIONPRODUCTION

(1) Direct fermentation of sugars into 5’-GMP (1) Direct fermentation of sugars into 5’-GMP

and 5’-IMPand 5’-IMP

(2) Direct fermentation of sugars into (2) Direct fermentation of sugars into nucleosides with subsequent phosphorylation nucleosides with subsequent phosphorylation into corresponding nucleotides.into corresponding nucleotides.

(3) Degradation of RNA using phosphodiesterase (3) Degradation of RNA using phosphodiesterase enzyme. Subsequent conversion of 5’-AMP to enzyme. Subsequent conversion of 5’-AMP to 5’-IMP using adenylic deaminase enzyme5’-IMP using adenylic deaminase enzyme..

(4) Any combination of above three procedures (4) Any combination of above three procedures

CRITICAL STEPS IN 5’-NUCLEOTIDES CRITICAL STEPS IN 5’-NUCLEOTIDES PRODUCTIONPRODUCTION

YeastYeast

Heat to 95ºC Heat to 95ºC To release To release RNARNA

Papain Treatment Papain Treatment to increase to increase yieldyield

CentrifugationCentrifugation

RP-1 Treatment RP-1 Treatment 5’- GMP + 5’- 5’- GMP + 5’- AMPAMP

Deamizyme TreatmentDeamizyme Treatment 5’-AMP to 5’- 5’-AMP to 5’-IMP IMP

Filtration Pasteurization Filtration Pasteurization ConcentrationConcentration Drying Drying

PROCESS FLAVORINGSPROCESS FLAVORINGS

OROR

REACTION FLAVORSREACTION FLAVORS

MAILLARD REACTION - UP-STREAMMAILLARD REACTION - UP-STREAM

REDUCING SUGAR + AMINO ACID N-GLYCOSYLAMINEREDUCING SUGAR + AMINO ACID N-GLYCOSYLAMINE

OROR

N-FRUCTOSYLAMINEN-FRUCTOSYLAMINE

AMADORI ORAMADORI OR

HEYNSHEYNS

REARRANGEMENTREARRANGEMENT

AMINO ACIDSAMINO ACIDS

FLAVORFLAVOR STRECKER AMADORI ORSTRECKER AMADORI OR

COLORCOLOR DEGRADATION DEGRADATION HEYNS COMPOUNDS HEYNS COMPOUNDS

(DICARBONYLS)(DICARBONYLS)

SOME EXAMPLES OF PROCESSED FLAVOR SOME EXAMPLES OF PROCESSED FLAVOR DEVELOPMENTDEVELOPMENT

XYLOSE + CYSTEINE + PROLINE + IMP + ASCORBIC ACIDXYLOSE + CYSTEINE + PROLINE + IMP + ASCORBIC ACID

BEEF FLAVORBEEF FLAVOR 121°C, pH 6, 1.5hrs121°C, pH 6, 1.5hrs

GLUTAMIC ACID +CYSTEINE +ALANINE +IMP + GLYCINE GLUTAMIC ACID +CYSTEINE +ALANINE +IMP + GLYCINE ++

VEG. OIL VEG. OIL CHICKEN CHICKEN FLAVORFLAVOR

100°C, pH 6, 4hrs100°C, pH 6, 4hrs

GLUCOSE + GLUTAMIC ACID + CYSTEINE + ALANINE +GLUCOSE + GLUTAMIC ACID + CYSTEINE + ALANINE +

GLYCINE + THIMINE +IMP + VEG. OIL GLYCINE + THIMINE +IMP + VEG. OIL PORK PORK FLAVORFLAVOR

100°C, pH 6, 4hrs100°C, pH 6, 4hrs

SUMMARYSUMMARY

WE COVERED:WE COVERED:

- DIFFERENT YEASTS USED IN PRODUCTION OF - DIFFERENT YEASTS USED IN PRODUCTION OF EXTRACTSEXTRACTS

- TECHNIQUES APPLIED FOR AUTOLYSIS & HYDROLYSIS- TECHNIQUES APPLIED FOR AUTOLYSIS & HYDROLYSIS

- DOWN-STREAM PROCESSING- DOWN-STREAM PROCESSING

- PRODUCTION OF FLAVOR ENHANCERS- PRODUCTION OF FLAVOR ENHANCERS

- SYNERGESTIC EFFECT OF FLAVOR ENHANCERS- SYNERGESTIC EFFECT OF FLAVOR ENHANCERS

- PROCESS FLAVORINGS- PROCESS FLAVORINGS

- CURRENT AND FUTURE TRENDS- CURRENT AND FUTURE TRENDS