Prepn. of improved food flavours - by inactivating yeast and degrading bio-polymers whilst fermenting with microorganisms

摘要

Food flavour is prepd. by degrading yeast with enzymes. The yeast is inactivated and enzymatic degradation of biopolymers is carried out in conjuction with fermentation with microorganisms. Inactivation is pref. effected by heat treatment. Enzymes used in degradation induce proteolytic, cell wall degrading, glycogen-degrading, RNA degrading or lipolytic enzymes.