Extraction of Flavor Nucleotides for Soy Sauce from Beer Yeast Paste

Abstract

In this study, flavor nucleotides were extracted from beer yeast paste as flavor enhancer for soy sauce. RNA was extracted by concentrated saline method with single factor experiments and L9(34) matrix experiments, and then hydrolyzed by 5’-phosphodiesterase which was obtained from malt rootlets to gain 5’-nucleotides as flavor enhancer. Results showed that the optimal extraction conditions were as follows：12% yeast concentration, 100°C of extraction temperature, 10% of NaCl concentration and 4h of extraction time and the yield rate of RNA was 6.83%. The yield of 5’-nucleotide was 7.528mg/mL which was higher than other methods. When 5’-nucleotide was added to soy fermentation solution at the ratio of 2.5:1(v:v), taste of the new soy sauce products was much excellent.

Dynamic monitoring and correlation analysis of flavour quality and bacterial community during sufu fermentation

“…With the extension of fermentation time, 5′‐GMP, and 5′‐IMP as an intermediate participated in the completion of other biochemical reactions, resulting in a decrease in content. This was similar to the changes in soy sauce flavour nucleotides in Beer Yeast Paste (Wang et al ., 2012). The contents of sweet amino acids decreased briefly and then increased, with a peak at 90 days.…”