May 8, 2019
By Yinqiang
Angel yeast extract can be used well to replace brewer's yeast extract in fermentation industry
1. Advantages of this solution
- Reduce the overall cost of production;
- Improve the user's current fermentation level;
- Improve fermentation stability;
- Raw materials are traceable;
- Easy to use and save manpower;
- Conducive to on-site hygiene management of the fermentation plant, reducing pollution sources;
- The color of the substitute product is light, which is conducive to refining treatment;
- Easy to save and reduce storage occupation;
- Solve the problem that beer yeast extract does not meet the food and drug safety certification requirements;
- No risk of Bacillus thermophilus contamination.
2. Introduction of Angel yeast extract FM902
This product uses high-quality baker’s yeast as raw material with advanced production technology, stable product quality, rich nutrients and high effective utilization rate, meeting various safety certification requirements for food and medicine for raw materials.
3. Application and replacement ratio of using FM902 to replace brewer’s yeast extract
Application | Replacement ratio | Benefit |
Vitamin C | 0.3-0.45:1 | Reduce production costs and improve the certification level of VC products themselves |
Avermectin | 0.35-0.45:1 | Maintain the original process fermentation titer and reduce production cost |
Long chain dibasic acid | 0.3-0.4:1 | Improve process stability and reduce costs |
Xanthan gum | 0.6:1 | Increase seed bacteria concentration 5-7 times, shorten commodity fermentation time |
Threonine | 0.6:1 | Increase acid production by 8%, shorten fermentation time and increase conversion rate |
Corticosteroid | 0.3-0.4:1 | Reduce production costs, reduce the chance of fermentation and increase production stability |
* According to the design principle of total nitrogen balance, the use of FM902 instead of brewer's yeast extract should increase the amount of cheap nitrogen source such as corn syrup and soybean meal hydrolyzate.
4. Replacement cost assessment
a. Comprehensive comparison of the performance and extraction effect of brewer’s yeast and baker’s yeast
| Brewer’s yeast extract | Baker’s yeast extract |
Raw materials | Waste yeast from brewer’s plant | purified cultured high protein yeast |
Stability of raw materials | Not guaranteed | Good |
Main raw materials | Wort | Molasses |
Hops | add hops, the taste is extremely difficult, the color is dark. | Non hops |
Status of cells | Dead cells, weak cells, uneven, | High viable cell rate, strong, uniform |
Cell wall | Thicker | Thinner |
Protein content | Lower | Higher |
Endogenous enzyme activity | Lower | Higher |
Yield（%） | Lower | Higher |
Sensory quality | Dark color and smelly | light color, rich fragrance |
Total and amino nitrogen content | Lower | Higher |
Stability | Difficult to control | Strict control |
Allergen | Malt, rice, etc. | Non |
Contamination of Bacillus thermophilus | Contain Bacillus thermophilus | Not contain |
Kosher and Halal | Generally no Kosher and Halal | Kosher and Halal certified |
Market range | Low-end market | Widely used |
Note: Yeast extract yield (%) = concentrated yeast extract dry matter / raw yeast dry weight
b. Comparison of product analysis data
| Brewer’s yeast extract | Angel yeast extract LM800 | Angel yeast extract FM902 |
Free amino acid | Free amino acid | Free amino acid | |
Aspartic acid (Asp) | 0.849 | 1. 384 | 1. 705 |
Threonine (Thr) | 0.881 | 1. 182 | 1. 788 |
Serine (Ser) | 0.796 | 0.088 | 1. 662 |
Glutamate (Glu) | 2. 537 | 3. 998 | 5. 363 |
Glycine (Gly) | 0.573 | 0.652 | 0.936 |
Alanine (Ala) | 1. 821 | 2. 940 | 3. 635 |
Cystine (Cys) | 0 | 0.000 | 0.000 |
Valine (Val) | 1. 207 | 1. 463 | 2. 167 |
Methionine (Met) | 0.401 | 0.378 | 0.654 |
Isoleucine (Ile) | 1. 005 | 1. 254 | 1. 734 |
Leucine (Leu) | 1. 959 | 2. 083 | 3. 352 |
Tyrosine (Tyr) | 0.924 | 1. 887 | 1. 819 |
Phenylalanine (Phe) | 1. 015 | 1. 464 | 1. 904 |
Lysine (Lys) | 0.911 | 1. 138 | 1. 672 |
Histidine (His) | 0.164 | 0.291 | 0.521 |
Arginine (Arg) | 0.787 | 1. 051 | 1. 550 |
Proline (Pro) | 1. 077 | 0.440 | 0.677 |
Total | 16. 907 | 21. 6922 | 31. 14017 |
5. Bacillus thermophilus detection of brewer's yeast extract
Screening method of Bacillus thermophilus in brewer’s yeast extract
1. The components were suspended in distilled water, allowed to stand for 5 min, mixed uniformly, heated, and continuously stirred for 1 min, and placed in a triangular flask at 121 ° C for autoclaving for 40 min.
2. Sterly weigh the appropriate amount of the sample in a clean bench, add it to the pre-sterilized distilled water (keeping the temperature of the water at 40-45 ° C), and shake the container quickly to mix.
3. Immediately pipette the suspension with a pipette and add to a flask containing sterile DTA (solution temperature 50-60 ° C).
4. Quickly shake the flask and mix again. Immediately after mixing, place the flask in a pre-heated autoclave, heat to 5 lbs. pressure (108. 4 °C) for 10 min, then quickly vent the autoclave. Immediately remove the flask from the autoclave and cool.
5. Gently shake the Erlenmeyer flask and evenly dispense the medium from the vial into the sterilized plate. The agar solidifies.
6. The plate was inverted and cultured in an incubator at 55 ± 2 ° C for 72 hours. Pick a single clone of different cell morphology to the bevel.
 | Published by Yin Qiang Senior manager of Angel Yeast APAC Division |
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