发酵
酵母
味道
食品科学
化学
分数(化学)
品味
质量分数
生物化学
色谱法
有机化学
作者
Esti-Andrine Smith,Jacobus Myburgh,Gernot Osthoff,M. de Wit
出处
期刊:Journal of Dairy Research
[Cambridge University Press]
日期:2014-10-29
卷期号:81 (4): 417-423
被引量:5
标识
DOI:10.1017/s0022029914000429
摘要
Water soluble autolysate of yeast, usually utilised for microbial growth support, was used as additive in yoghurt fermentation. The yeast extract (YE) resulted in a decrease of fermentation time by 21% to reach a pH of 4·6. However, the YE resulted in unacceptable flavour and taste. By size exclusion chromatography, a fraction of the YE was obtained that could account for the observed 21% decrease in fermentation time. The fraction contained molecules of low molecular weight, consisting of minerals, free amino acids and peptides. The acceleration of the yoghurt fermentation was ascribed to the short peptides in the fraction. It is proposed that the application of this extract in industrial yoghurt manufacture would result in savings for both the industry and the consumer.
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