<i>Saccharomyces</i>Yeast Cells Grown at Elevated Temperatures Are Susceptible to Autolysis

Yamamura, Midori; Takeo, Kanji; Kamihara, Teijiro

doi:10.1080/00021369.1991.10857750

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1994

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“…During growth the yeast cells must be kept at temperatures < 45°C, since at higher temperatures they are susceptible to autolysis (103). Each yeast strain has its own characteristic flavor, both before and after autolysis.…”

Section: Processingmentioning

confidence: 99%

Protein hydrolysis—the key to meat flavoring systems

Lieske

Konrad

1994

Food Reviews International

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The flavors produced by stewing, broiling, or roasting make meat one of the most popular items in the human diet. No "key" compounds are responsible for meat flavors. However, protein degradation appears essential to the development of meat flavor precursors whose interactions are responsible for characteristic meat flavors. This review examines simulated meat flavor systems based on the protein degradation products produced by acid hydrolysis using strong mineral acids, yeast autolysis, and enzyme degradation of natural meat proteins by pure proteinases. In addition, the contributions to meat flavor made by heating protein hydrolysates in the presence of sugars and organic sulfur compounds are reviewed. This paper also describes the work in applied meat flavor research carried out in the former East Germany.

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Section: Processingmentioning

confidence: 99%