Yeast Extract: Characteristics, Production, Applications and Future Perspectives

Tao, Ze‐Kun; Yuan, Haibo; Li, Meng; Liu, Qian; Zhang, Siyi; Liu, Hongling; Jiang, Yi; Huang, Di; Wang, Tengfei

doi:10.4014/jmb.2207.07057

Cited by 77 publications

(42 citation statements)

References 111 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…CMA-GYE medium was supplemented with glucose (1%) and yeast extract (0.2%), as these components are also added to DFMP production to improve fermentation. In addition to vitamins and minerals, yeast extract also contains plenty of free amino acids and polypeptides and is an ideal nutrient growth medium for both laboratory and industrial microbial fermentation [ 43 ]. Polypeptides are the main nutrient factors that affect fungal growth and metabolism, but their composition and quality in yeast extract can vary depending on the raw material and process.…”

Section: Resultsmentioning

confidence: 99%

Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media

Zahija Jazbec,

Demšar,

Jeršek

et al. 2024

Toxins

View full text Add to dashboard Cite

There is great concern about the risk posed by the consumption of food contaminated with aflatoxins (AF), produced mostly by Aspergillus strains, that can also be found in dry-fermented meat products (DFMPs). The aim of this study was to investigate the inhibitory effect of meat starter culture (SC), frequently used for fermentation in the meat industry, on A. parasiticus growth and the production of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), and sterigmatocystin (STE) on different meat-based (CMA) and salami model (SM-G) media. Incubation was carried out under optimal conditions for fungal growth and under typical conditions for ripening of DFMPs for 21 days. Reversed-phase UPLC–MS/MS analysis was performed to determine mycotoxin production. SC reduced A. parasiticus growth more on CMA than on SM-G media. AFB1 formation was inhibited on both types of SC-containing media, although SC generally had a stronger inhibitory effect on AFB1 production on CMA than on SM-G. AFB1 and AFB2 were produced on CMA, while AFB1 dominated in SM-G, AFG1, and AFG2 were not detected in any media. The results show that SC inhibited AFB1 formation of A. parasiticus on SM-G media after 21 days of incubation under typical conditions for the production of DFMPs. These results indicate the necessity to investigate AF on natural matrices in an environment that is as similar as possible to real conditions in the production of DFMPs.

show abstract

Section: Resultsmentioning

confidence: 99%

Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media

Zahija Jazbec,

Demšar,

Jeršek

et al. 2024

Toxins

View full text Add to dashboard Cite

show abstract

“…6, upper). As yeast extract was reported to provide initial nutrients for cell division and substance synthesis 32, 33 , the abundance of the resource might determine the final population size. It was reasonable that acetic acid, which often inhibited microbe growth 34, 35, 36 , decided r_Lp , as Lp preferred an acidic environment.…”

Section: Resultsmentioning

confidence: 99%

Active learning for medium optimization for selective bacterial culture

Zhang,

Aida,

Ying

2023

Preprint

View full text Add to dashboard Cite

Medium optimization and development for selective bacterial culture are essential for isolating and functionalizing individual bacteria in microbial communities; nevertheless, it remains challenging due to the unknown mechanisms between bacterial growth and medium components. The present study first tried combining machine learning (ML) with active learning to finetune the medium components for the selective culture of two divergent bacteria, i.e.,Lactobacillus plantarumandEscherichia coli. ML models considering multiple growth parameters of the two bacterial strains were constructed to predict the finetuned medium combinations for higher specificity of bacterial growth. The growth parameters were designed as the exponential growth rate (r) and maximal growth yield (K), which were calculated according to the growth curves. The eleven chemical components in the commercially available medium MRS were subjected to medium optimization and specialization. High-throughput growth assays of both strains grown separately were performed to obtain thousands of growth curves in more than one hundred medium combinations, and the resultant datasets linking the growth parameters to the medium combinations were used for the ML training. Repeated rounds of active learning (i.e., ML model construction, medium prediction, and experimental verification) successfully improved the specific growth of a single strain out of the two. BothrandKshowed maximized differentiation between the two strains. Further analysis of all data accumulated in active learning identified the decision-making medium components for growth specificity and the differentiated determinative manner of growth decision of the two strains. In summary, this study demonstrated the efficiency and practicality of active learning in medium optimization for selective culture and offered novel insights into the contribution of the chemical components to specific bacterial growth.

show abstract

“…This difference can be attributed to the variance in yeast protein extraction methods, demonstrating that the combination of HPH and alkaline pH-shifting treatments employed in this study can extract yeast pro-teins with a relatively small reduction in size compared to the industrial method. Considering that low molecular weight peptides are recognized for their distinct aroma and taste (Tao et al, 2023), it is plausible that the YPI obtained in this study may confer a significant flavor advantage over commercial yeast extracts.…”

Section: Molecular Weights and Amino Acid Compositions Of The Protein...mentioning

confidence: 99%

“…While laboratory‐scale techniques such as glass beads (Avramia & Amariei, 2022) and sonication (Liu et al., 2013) are effective for research purposes, they are unsuitable for large‐scale production of yeast protein isolates for use as protein supplements. On the other hand, enzymatic treatments can be mass‐produced, but the resulting low molecular weight peptide mixture carries a strong aroma and taste (Tao et al., 2023), making it unsuitable for protein supplements due to its undesirable sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched‐chain amino acids

Lee,

Kim,

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

In the global food industry, plant‐based protein isolates are gaining prominence as an alternative to animal‐based counterparts. However, their nutritional value often falters due to insufficient essential amino acids. To address this issue, our study introduces a sustainable protein isolate derived from yeast cells, achieved through high‐pressure homogenization (HPH) and alkali pH‐shifting treatment. Subjected to HPH pressures ranging from 60 to 120 MPa and 1 to 10 cycles, higher pressure and cycle numbers resulted in enhanced disruption of yeast cells. Combining HPH with alkali pH‐shifting treatment significantly augmented protein extraction. Four cycles of HPH at 100 MPa yielded the optimized protein content, resulting in a yeast protein isolate (YPI) with 75.3 g protein per 100 g powder, including 30.0 g of essential amino acids and 18.4 g of branched‐chain amino acids per 100 g protein. YPI exhibited superior water and oil‐holding capacities compared to pea protein isolate, whey protein isolate (WPI), and soy protein isolate. Although YPI exhibited lower emulsifying ability than WPI, it excelled in stabilizing protein‐stabilized emulsions. For foaming, YPI outperformed others in both foaming ability and stabilizing protein‐based foam. In conclusion, YPI surpasses numerous plant‐based protein alternatives in essential amino acids and branched‐chain amino acids contents, positioning it as an excellent candidate for widespread utilization as a sustainable protein source in the food industry, owing to its exceptional nutritional advantages, as well as emulsifying and foaming properties.Practical ApplicationThis study introduces a sustainable protein isolate derived from yeast cells. YPI exhibited considerable promise as a protein source. Nutritionally, YPI notably surpassed plant‐based protein isolates in EAA and BCAA contents. Functionally, YPI demonstrated superior water‐holding and oil‐holding capacities, as well as an effective emulsion and foam stabilizer.

show abstract

Yeast Extract: Characteristics, Production, Applications and Future Perspectives

Cited by 77 publications

References 111 publications

Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media

Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media

Active learning for medium optimization for selective bacterial culture

Characterization of yeast protein isolates extracted via high‐pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched‐chain amino acids

Contact Info

Product

Resources

About