METHOD FOR PRODUCTION OF AUTOLYZING YEAST EXTRACT Russian patent published in 2006 - IPC C12N1/16 C12N1/06 C12P13/04 

FIELD: microbiology, food processing industry, production of microbiological broth components.

SUBSTANCE: yeast suspension is autolyzed in presence of oleic acid for 6-8 h at pH 6.0-7.5, 45-55°C and under stirring, followed by heating up to 90-95°C and drying. Then 6-18 % aqueous suspension is prepared from dry autolyzate and warmed up for 0.5-4 h at 30-120°C. Extract is separated, concentrated by boiling down, and dried. To increase solubility of protein compounds in process of autolyzate suspension preparation as extractant preferably 0.1-1.0 % sodium chloride aqueous solution, or acetic acid solution of pH 4.0-4.5, or sodium hydroxide solution of pH 8.0-8.5 is used, in dry autolyzate:extractant ratio of 1.6-1:10. To increase free amino acid amount in the end product dry yeast autolyzate suspension is additionally proteolyzed for 2-3 h at 30-50°C. Enzyme is added in amount of 4-8 proteolytic activity units on 1 g of dry matter.

EFFECT: autolyzing yeast extract with high content of free L-amino acids, law molecular peptides and biologically active compounds.

2 cl, 3 tbl, 7 ex