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KMID : 0380620100420050549
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.549 ~ p.553
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Development of a Flavor-Enriched Yeast Extract with a High Glutathione Content
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Bae In-Young
Koo Seung-Hyun
Yoo Hyun-Jae
Kim Jong-Min
Bae Hyun-Ah
Jeon Eun-Jung
Oh Eon
Lee Dae-Hee
Hur Kyu-Yeon
Lee Hyeon-Gyu
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Abstract
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Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEMY8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.
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KEYWORD
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glutathione, yeast extract, sensory evaluation, anti-radical effect
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