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Acceleration of yoghurt fermentation time by yeast extract and partial characterisation of the active components

Published online by Cambridge University Press:  29 October 2014

Esti-Andrine Smith ,
Jacobus Myburgh ,
Gernot Osthoff  and
Maryna de Wit
Esti-Andrine Smith
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Jacobus Myburgh*
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Gernot Osthoff
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
Maryna de Wit
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, Faculty of Natural and Agricultural Science, University of the Free State, ✉ 339 Bloemfontein, 9300, Republic of South Africa
*
*For correspondence; e-mail: [email protected]
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Abstract

Water soluble autolysate of yeast, usually utilised for microbial growth support, was used as additive in yoghurt fermentation. The yeast extract (YE) resulted in a decrease of fermentation time by 21% to reach a pH of 4·6. However, the YE resulted in unacceptable flavour and taste. By size exclusion chromatography, a fraction of the YE was obtained that could account for the observed 21% decrease in fermentation time. The fraction contained molecules of low molecular weight, consisting of minerals, free amino acids and peptides. The acceleration of the yoghurt fermentation was ascribed to the short peptides in the fraction. It is proposed that the application of this extract in industrial yoghurt manufacture would result in savings for both the industry and the consumer.

Keywords

Peptidesyoghurt accelerationyeast extract
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 4 , November 2014 , pp. 417 - 423
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

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