The effect of moderate pulsed electric fields on autolysis of Saccharomyces cerevisiae and the amino acid content in autolysates,International Journal of Food Science & Technology

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The effect of moderate pulsed electric fields on autolysis of Saccharomyces cerevisiae and the amino acid content in autolysates
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-31 , DOI: 10.1111/ijfs.14659
Geng Yang _{1,

2} , Rui Wang _{1,

2} , Jing‐Rong Gao _{1,

2} , Debao Niu _{1,

2} , Jian Li _{1,

2} , Qing‐Hui Wen _{1,

2} , Xin‐An Zeng _{1,

2}

Affiliation

The effect of moderate pulsed electric fields (MPEF) strength on autolysis of Saccharomyces cerevisiae was evaluated in this study. After exposure to MPEF with intensity of 7 kV cm⁻¹ for 4 ms, the integrity of the cell wall was obviously destroyed and the inactivation of S. cerevisiae reached 99.43%. During the subsequent 42‐h autolysis process, the release of free α‐amino nitrogen of MPEF‐treated cells, as well as extracellular protease activity, was significantly (P < 0.05) higher than that of untreated cells. Moreover, exposure to 7 kV cm⁻¹ led to an increase of the total amino acid of 149.36%. In particular, the content of aspartic acid and glutamic acid which are important umami flavour precursors increased by 232.55% and 209.40%, respectively. These results indicate that MPEF will be an effective method to accelerate autolysis of S. cerevisiae for obtaining high‐quality yeast extract as flavour enhancers and nutrition supplements.

中文翻译：

中度脉冲电场对酿酒酵母自溶及其自溶产物氨基酸含量的影响

在这项研究中评估了中等脉冲电场强度（MPEF）对啤酒酵母自溶的影响。暴露于强度为7 kV cm ^-1的MPEF中4 ms后，细胞壁的完整性被明显破坏，酿酒酵母的失活率达到99.43％。在随后的42小时自溶过程中，MPEF处理的细胞释放的游离α-氨基氮以及细胞外蛋白酶活性均显着（P <0.05）高于未处理的细胞。此外，暴露于7 kV cm ^-1导致总氨基酸增加了149.36％。特别地，作为重要的鲜味风味前体的天冬氨酸和谷氨酸的含量分别增加了232.5％和209.40％。这些结果表明，MPEF将是一种加速酿酒酵母自溶的有效方法，以获得高质量的酵母提取物作为增味剂和营养补品。

更新日期：2020-05-31

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