Preparation of 5′-GMP-rich yeast extracts from spent brewer's yeast

  • P. Sombutyanuchit
  • M. Suphantharika
  • C. Verduyn


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 1.6unit/ml of yeast extract (5% solids content).

5′-GMP brewer's yeast flavour enhancer malt rootlets yeast extract 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Ai-Yu Wang, Rong-Huay Juang, Chien-Tien Chang & Hsien-yi Sung. 1993 Purification and characterization of 5′-phosphodiesterase from barley rootlets. Biochemistry and Molecular Biology International 29, 1095–1102.Google Scholar
  2. Amrane, A. & Prigent, Y. 1996 Behaviour of the yeast Kluyeromyces marxianus var. marxianus during its autolysis. Antonie van Leeuwenhoek 69, 267–272.Google Scholar
  3. Bowles, L.K. 1991 5′-phosphodiesterase enzyme preparation and method for its production. US Patent 5, 034, 325.Google Scholar
  4. Furukawa, K., Heinzle, E. & Dunn, I.J. 1983 Influence of oxygen on the growth of Saccharomyces cerevisiae in continuous culture. Biotechnology and Bioengineering 25, 2293–2317.Google Scholar
  5. Gerlach, U. & Hiby, W. 1974 5′-Nucleotidase. In Methods of Enzymatic Analysis, ed. Bergmeyer, H.U., pp. 871–873, vol. 2. NY: Academic Press, Inc. ISBN 0–12–091302-X.Google Scholar
  6. Heinrich, K., Mannheim, A., Gerhard, P., Frankfurt, M. & Kurt, H. 1970 Method for producing 5′-mononucleotides. US Patent 3, 516, 907.Google Scholar
  7. Laufer, L. & Gutcho, S. 1967 Enzymic material and method of preparing same. US Patent 3, 304, 238.Google Scholar
  8. Nagodawithana, T. 1994 Savory flavors. In Bioprocess Production of Flavor, Fragrance, and Color Ingredients, ed. Gabelman, A., pp. 135–168. NY: John Wiley & Sons, Inc. ISBN 0–471–03821–0.Google Scholar
  9. Nagodawithana, T. 1995 Flavor enhancers. In Savory Flavor, ed. Nagodawithana, T., pp. 318–319. Milwaukee: Esteekay Ass. Inc. ISBN 0–96461723–4.Google Scholar
  10. Parada, G. & Acevedo, F. 1983 On the relation of temperature and RNA content to the specific growth rate in Saccharomyces cerevisiae. Biotechnology and Bioengineering 25, 2785–2788.Google Scholar
  11. Peppler, H.J. 1982 Yeast extracts. In Economic Microbiology, ed. Rose, A.H., pp. 293–312, vol. 7. London: Academic Press, Inc. ISBN 0–12–596557–5.Google Scholar
  12. Potman, P.R. & Wesdorp, J. 1994 Method for the preparation of a yeast extract, said yeast extract, its use as a food flavour, and a food composition comprising the yeast extract. US Patent 5, 288, 509.Google Scholar
  13. Reed, G. & Nagodawithana, T. 1991 Yeast derived products. In Yeast Technology, ed. Reed, G. & Nagodawithana, T., pp. 369–412. NY: Van Nustrand Reinhold, Inc. ISBN 0–442–31892–8.Google Scholar
  14. Sommer, R. 1998 Yeast extracts: production, properties and components. Food Australia 50, 181–183.Google Scholar
  15. Tanekawa, T., Takashima, H., Hachiya, T. & Kawasaki. 1981 Production of yeast extract containing flavouring. US Patent 4, 303, 680.Google Scholar

Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • P. Sombutyanuchit
    • 1
  • M. Suphantharika
    • 1
  • C. Verduyn
    • 1
  1. 1.Department of Biotechnology, Faculty of ScienceMahidol UniversityBangkokThailand

Personalised recommendations