Pengekstrakan Dan Sifat-Sifat Ekstrak Yis Daripada Candida Utilis [QR151. R692 2007 f rb].

Abstract

Kesan pengolahan enzimatik dan pemecahan mekanikal secara individu atau gabungan ke atas yil penghasilan ekstrak yis daripada Candida utilis telah dikaji untuk mendapatkan proses yang optimum kerana ekstrak yis sangat berpotensi sebagai penambahbaik perisa dalam industri makanan. The effects of enzymatic treatment and mechanical rupture carried out individually or in combination on the yield of yeast extract production from Candida utilis were studied in an attempt to obtain an optimum extraction process due to great potential of yeast extract as flavour enhancer in food industries.