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- W2382762010 abstract "Fresh beer yeast cell wall was able to be broken a certain extent and 46.3 percent of gross nitric substances in the cell was extravasated under the conditions that yeast plasm was first washed with cold bitterness-eliminated water in front of being slowly frozen and thawed,and then follwed by ultrasonic treatment with adding 5 percent of alcohol. The brown color of hydrolyzed solution was enhanced greatly by its high content of glucose (1.49 percent initially ,wet basis) before autolyzing process. The slight yellow autolyzed solutions were obtained by foregoing glucose-eliminated processes of wine yeast fermentation and glucose oxidase hydrolysis in which both contributed to nice color-keeping effect on solutions. The fermented pretreatment also changed the favor of yeast extract to the meaty smell and resulted in a high content of amino acid basis nitrogen (5.12 percent, dry basis). A new kind of yeast extract with properties of ultra low salt content ,slight color and meaty smell was made following above procedures." @default.
- W2382762010 created "2016-06-24" @default.
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- W2382762010 date "2004-01-01" @default.
- W2382762010 modified "2023-09-25" @default.
- W2382762010 title "A process of yeast extract with properties of ultra low salt content ,slight color and meaty smell" @default.
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