YEAST EXTRACTS IN MEAT PRODUCTS (Vol.2-Fermented products)

Fermentation is in the nature serve since the life cycle has initiated. Genetically coded microorganisms like yeasts and bacteria converts sugar or lactose to gain energy by a simple redox reaction. As human we all used these metabolic activities to have a better nutritional products or tasty products.

What happens with the meat products is; the first step preservation. The bio protective compounds (acids) extends the shelf life of the products.  This was generally followed by a drying process which is the very first method that human has applied to preserve food products.

Maturation is the word representing the occurrence of fermentation. During fermented meat product production; fermentation is initiated by controlled bio ingredients, by starter culture bacteria. One of the chemical process taking place is the breakdown of the proteins to different length of peptides (by calpains and cathepsins). As the peptidases get into reaction with broken down peptides, there will be free amino acids forming the aroma and taste of the fermented product.

As yeasts are rich in proteins (42-45%), amino acids (DNA ~0,4%, RNA~6,3%) by extraction steps of the cell constituents, can be a suitable ingredient in fermented meat products. First advantage is the flavor formation in the fermented product. We can achieve a higher level of taste and aroma by yeast extract application. High savory profile of yeast extract is suitable with meaty notes of the meat products.

Other usage of yeast extract in the fermented meat products is the sugar content of the yeast. S.cerevisiae contains 0,8% (w/w) trehalose, consist of two α-glucose units. This property of yeast extract can speed up the fermentation. Another effect of yeast extract in fermented product is that the broken down cell constituents to reach a maximum count in the product to be effective. These are free amino acids, sugar, minerals.

Yeast extracts has effect on flavor and at the same time fermentation process and the speed.

Levex offers high nucleotide content yeast extract products for fermented meat production. To achieve high savory flavor and easy processing steps.