Publication: Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast
Issued Date
2001-12-01
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ISSN
09593993
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2-s2.0-0035745615
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Mahidol University
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SCOPUS
Bibliographic Citation
World Journal of Microbiology and Biotechnology. Vol.17, No.2 (2001), 163-168
Suggested Citation
P. Sombutyanuchit, M. Suphantharika, C. Verduyn Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast. World Journal of Microbiology and Biotechnology. Vol.17, No.2 (2001), 163-168. doi:10.1023/A:1016686504154 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/26378
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Title
Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast
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Abstract
Spent brewer's yeast was autolysed and used as a raw material for the preparation of 5′-GMP-rich yeast extracts. Malt rootlets were used as a source of 5′-phosphodiesterase. The crude enzyme was extracted from malt rootlets and pretreated to inactivate 5′-nucleotidase. The optimum pretreatment conditions were heating at 65°C for 30 min or 70°C for 7 min. The effects of autolysis time, phosphodiesterase concentration and incubation period on 5′-GMP content were examined. The suitable autolysis time was 8 h. The preferable enzyme treatment period was in the range of 8-14 h. Longer autolysis and enzyme incubation periods caused a decrease in the 5′-GMP content from 0.7-0.9% (w/w) to 0.2-0.4% (w/w). The 5′-GMP content in extracts from debittered and non-debittered yeast was similar. The highest 5′-GMP content in yeast extract was 0.93% (w/w), obtained with a phosphodiesterase concentration of 1.6 unit/ml of yeast extract (5% solids content).