| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition that is useful as a taste enhancer having well balance between sweetness and deliciousness by increasing the composition ratios of alanine, glutamic acid and histidine among free amino acids in an extract from Candida yeast. SOLUTION: The whole content of the free amino acids in the yeast extract is >=3.0% and the contents of the following amino acids are increased: (i) the content of alanine to >=10%, (ii) glutamic acid to 25% and (iii) histidine to >=10% in the whole free amino acids. This yeast extract composition is directly obtained as a natural product by utilizing a strain of food yeast in Candida that is resistant to aspartic hydroxamate and needs 2 or more days for forming colonies in an agar culture medium containing glycerol as a carbon source. |
