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Autolyzed Yeast Extracts AYE

The flavor of the end product is determined, to a large extent, by the choice of yeast and the nature of the substrate. Aerobically grown Saccharomyces cerevisiae gives a much stronger, more beef-like flavor than anaerobically grown Saccharomyces carlsbergensis. [Pg.274]

Hydrolyzed Vegetable Proteins (HVP), Savory Enhancers (MSG and 5 -Nucleotides), and Autolyzed Yeast Extracts (AYE)... [Pg.269]

See other pages where Autolyzed Yeast Extracts AYE is mentioned: [Pg.45]    [Pg.297]    [Pg.308]    [Pg.273]    [Pg.45]    [Pg.297]    [Pg.308]    [Pg.273]   


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