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Yeast extract is a common ingredient in commercially prepared soups (canned, frozen, or deli). [1] [2] It is a flavor enhancer like monosodium glutamate (MSG).Yeast extracts consist of the cell contents of yeast without the cell walls; [3] they are used as food additives or flavorings, or as nutrients for bacterial culture media.
As with other yeast extracts, Marmite contains free glutamic acid, the monosodium salt of which being monosodium glutamate. Currently, the main ingredients of Marmite are glutamic acid-rich yeast extract, with lesser quantities of salt, vegetable extract, spice extracts and celery extracts, although the precise composition is a trade secret.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Vegemite (/ ˈ v ɛ dʒ i m aɪ t / VEJ-ee-myte) [1] [2] is a thick, dark brown [3] Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Callister in Melbourne , Victoria for the Fred Walker Company in 1922, and it was first sold in stores on 25 October 1923.
Kluyveromyces marxianus is an aerobic yeast capable of respiro-fermentative metabolism that consists of simultaneously generating energy from both respiration via the TCA cycle and ethanol fermentation. [3] The balance between respiration and fermentation metabolisms is strain specific. [9]
Yeast extract is a common source of micronutrients and vitamins for fermentation media. Inorganic nutrients, including trace elements such as iron, zinc, copper, manganese, molybdenum, and cobalt are typically present in unrefined carbon and nitrogen sources, but may have to be added when purified carbon and nitrogen sources are used.
It is a diploid, homothallic, and osmophilic (capable of withstanding high osmotic pressures, such as high concentrations of sugar) yeast. It produces ethanol by alcoholic fermentation. It is found on grapes, in urine, fermented foods, syrups (maple), honey, grape juice concentrate, marzipan, candied fruit, [2] miso, marmalade, and wine. [1]
Jiuqu, also simply known as qu, [a] is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. [2] The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).