Production of tasty brewer's yeast extract by simulated moving-bed system chromatography

An extract solution was prepared from brewer's yeast through proteolysis wi th proteases and the autolyzate of Aspergillus oryzae. This solution was fr actionated by simulated moving-bed system chromatography, and powdered by s pray-dry. Amino acids and nucleic acids in this extract powder were analyze d by HPLC with columns packed with Shim-pack ISC-07/S 1504 Na type and WAX- 1. Magnitude of difference in taste on this extract powder were evaluated b y a sensory test, compared with the conventional brewer's yeast extract. Th e fractionated extract by chromatography contained increased amounts of pep tides and nucleic acids, which relate to taste, and was improved in delicio usness.