Baker’s Yeast Extract
A flavoring agent resulting from concentrationof the solubles of mechanically ruptured cells of a selectedstrain of yeast, Saccharomyces cerevisiae. It may be concentrated ordried. It is used at a level not to exceed 5% in food.
Usually made from high protein baker’s yeast or brewer’s yeast, yeast extract which is rich in peptides, amino acids, nucleotides, vitamins and trace elements could be obtained after special process, such as autolysis, enzymolysis, separation, concentration, spray drying, etc.
It is a kind of high quality complex nutrient source for microoganisms and widely used in microbial fermentation and culture media because of rich nutrients in it.
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