Downstream process for the production of yeast extract using Brewer's yeast cells

Biotechnology and Bioprocess Engineering

Volumn 10, Issue 1, 2005, Pages 85-90

  In, Man Jin ^a   Kim, Dong Chung ^b   Chae, Hee Jeong ^c  

^a Chungwoon University   (South Korea)

^b Suncheon Jeil College   (South Korea)

^c Hoseo University   (South Korea)

Author keywords

Brewer's yeast; Debittering; Downstream process; Process development; Yeast extract

Indexed keywords

AMINO ACID; CALCIUM CHLORIDE; GLUCOSE; GLYCINE; RESIN; SUGAR;

ADSORPTION; ARTICLE; BITTER TASTE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DOWNSTREAM PROCESSING; ECONOMIC ASPECT; FLAVOR; FLOCCULATION; FOOD PROCESSING; FUNGAL CELL; GLYCATION; HYDROPHOBICITY; NONHUMAN; SACCHAROMYCES CEREVISIAE; TEMPERATURE;

EID: 14844330093     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02931188     Document Type: Article

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