Yeast, Autolyzed,

Grape and apple juices usually contain all of the trace nutrients required by Saccharomjces for fermentation of sugars to alcohol. Other fmit and diluted honey, as well as barley malt and rice extract, frequendy need additions of nitrogen, phosphoms, and potassium compounds, together with some autolyzed yeast to faciUtate the yeast growth necessary for fermentation. Stimulation oiy4.cetobacter frequendy requires the addition of autolyzed... 

Assay Medium Dissolve 10 g of bacteriological peptone, 3 g of beef extract, 3 g of sodium chloride, 1.5 g of autolyzed yeast, 1 g of brown sugar, and 15 g of agar in distilled water to a final volume of 1000 mL. Sterilize in an autoclave at 121° for 15 min. The medium can be stored in a covered container at room temperature until use. At the time of use, melt the medium, and cool to approximately 50°. Add 2% of a 1 1 mixture of Tween 20 (polyoxyethylene sorbitan mono-laurate) and distilled water, previously held for 20 to 30 min at 48°. 

Despite the vast literature on protein instability, the actual protein levels at which wines will remain protein-stable are unknown. Wine proteins are a mixture of probably more than 100 proteins derived from the grape, yeast (Dambrouck et al. 2003), autolyzed yeast (Charpentier et al. 1986) and sometimes Botrytis cinerea when grape berries are not sound (Cilindre et al. 2007). Variety, vintage, maturity of the fruit, pH, and processing methodology affect both the must and the wine protein contents. Yeast proteins, however, have not been shown to play a role in white wine... 

Table 6B.2 summarizes the data available in the literature on peptides contents of musts, wines and related substrates such as autolyzed yeasts obtained under winemaking conditions. This table also shows the fractions studied by the different authors, the type of product, the analytical methodology, the results obtained and the purpose of their research. 

PROP From ruptured ceKs of Saccharomjees cerevisiae. Liquid, paste or powder. Water sol. SYNS AUTOLYZED YEAST EXTRACT BAKER S YEAST GLYCAN... 

Synonyms autolyzed yeast extract baker s yeast glycan... 

Autolyzed yeast extract. See Bakers yeast extract... 

CAS 8013-01-2 EINECS/ELINCS 232-387-9 Synonyms Extract of yeast Faex Definition Preparation of the water-sol. fraction of autolyzed yeast... 

Another study by Izzo and Ho (1992) involved the addition of glucose and/or ammonium bicarbonate to autolyzed yeast extract prior to extrusion. These researchers measured the pyrazine formation and brown color development when the yeast extract mixtures were extruded on a single screw extruder at 115°C, and 140 rpm screw speed. Liquid-solid extraction was used to extract the volatiles pyrazines were identified and quantified using... 

Izzo, H.V. Ho, C.-T. Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract Pyrazine aroma generation and brown color formation. J. Food Sci. 1992, 57, 657-659 674. 

Biocytin was first isolated from autolyzed yeast extracts, and has the biotin moiety bound to L-lysine. It has some of the biological properties of biotin and is probably an intermediate in the liberation of biotin from yeast or liver extracts which contain biotin bound covalently to proteins in a microbiologically inactive form. Its structure (12) was proved by degradation and by synthesis from biotin acid chloride and L-lysine . 

Hydrolyzed Vegetable Proteins (HVP), Savory Enhancers (MSG and 5 -Nucleotides), and Autolyzed Yeast Extracts (AYE)... 

In 1927 Meyerhof made the important observation that aged extracts of skeletal muscle would ferment glucose only after the addition of a preparation obtained from autolyzed yeast. Further work on this observation soon indicated that the factor which was absent in the aged muscle extract was the enzyme responsible for the phosphorylation of glucose. The enzyme catalyzes the reaction ... 

This work was continued by Dickens, who also used a fraction from autolyzed yeast, TPN, and as the autoxidizable hydrogen carrier, phenazine or a flavoprotein system. Dickens isolated various products, one of which appeared to be a mucture of a phosphopentonic acid and a phosphoketohexonic acid, and others analyzed as 5- and 4-carbon phosphate esters. The 5-carbon compound gave a reaction in the Bial FeClj-orcinol test which was characteristic of pentose. In general, the enzyme preparations of this period did not yield simple reaction products, nor were the methods available for the separation and characterization of the small amounts of products which were isolated. For instance, although suggestions were obtained of the presence of pentose in the products, this was not unequivocally demonstrated. 

Atactic poly(acrylic acid). See Polyacrylic acid Atactic polypropylene. See Polypropylene ATH. See Aluminum hydroxide ATMP. See Aminotrimethylene phosphonic acid ATMP pentasodium salt. See Pentasodium aminotrimethylene phosphonate Australian gum. See Acacia Autolyzed yeast extract. See Bakers yeast extract Avena sativa Avena sativa protein. See Oat (Avena sativa) protein Avocadamide DEA CAS 124046-21-5... 

---