Abstract: A yeast extract with high base and base derivative contents and a method for preparing same. The yeast extract with high base and base derivative contents provided herein comprises 20000-40000 mg/kg of bases and base derivatives. The yeast extract provided herein is rich in bases and base derivatives that can be more easily absorbed by microorganisms than nucleotides, thus having a high effect on promoting microbial growth.

Abstract: Provided are a modified milk having a yeast extract containing gamma-aminobutyric acid and a preparation method therefor. The modified milk comprises, in a total of 1,000 parts by weight of ingredients: 800-970 parts of raw milk, 0.1-10 parts of a yeast extract containing gamma-aminobutyric acid, 0-4 parts of a thickening agent, 0-3 parts of an emulsifier, 0-1 parts of an acidity regulator, 0-130 parts of a sweetener, and 0-2 parts of a flavor essence, with the balance being water, wherein the thickening agent and the emulsifier cannot be absent at the same time. The modified milk has not only the functionality of gamma-aminobutyric acid, but also a rich, creamy, and milky flavor as well as smooth texture, and is free of distinctive irritating yeast odor.

Abstract: Provided in the present disclosure are a yeast protein having an antibacterial function and a preparation method therefor. The method includes: S1, performing liquid fermentation on a Saccharomyces cerevisiae strain, and then performing separation to obtain a yeast milk; S2, acidifying the yeast milk to obtain an acidified yeast milk; and optionally performing autolysis, or exogenous enzyme catalytic hydrolysis, or mechanical crushing on the yeast milk to obtain a cell wall emulsion; S3, mixing the acidified yeast milk and the optional cell wall emulsion and performing autolysis to obtain an autolysis mixed solution; S4, performing first enzymolysis with compound protease; S5, performing second enzymolysis with seminase; and performing third enzymolysis with ?-glucanase and cellulase to obtain a yeast protein emulsion; and S6, evaporating and concentrating the yeast protein emulsion to obtain the yeast protein.

Abstract: A vegetarian meat product made from yeast proteins, and a preparation method therefor and an application thereof, relating to the technical field of natural product development and utilization. The vegetarian meat product from yeast proteins comprises the following components: a meat flavor yeast extract, extruded puffed yeast protein filaments, a TG enzyme, vegetable protein, vegetable oil, a thickener, and auxiliary materials. The prepared vegetarian meat product not only has a real meat flavor and a weak beany flavor, but also has a good fiber taste and can provide eaters with a relatively digestible protein source.

Abstract: Provided are a high immune yeast cell wall, and a preparation method therefor and the use thereof. For the high immune yeast cell wall, the dissolution rate is ?40%, glucan with a relative molecular weight of 80-200 kDa accounts for more than 99% of the total mass of glucan, and the content of glucan is 20%-40% on the basis that the mass of the high immune yeast cell wall is 100%. The high immune yeast cell wall has an improved dissolution rate and immune efficacy, is derived from a yeast, and can be used as a raw material or additive of feed.

Abstract: Non-meat-derived yeast extracts having rich meat flavor, and a preparation method therefor. The method includes: (1) mixing a yeast extract, vitamins, amino acids and water, and adding reducing sugar as needed; (2) adjusting the pH of a mixture obtained in step (1) at 4.0-8.0 with a pH regulator, and stirring the mixture to react at a temperature of 80-130° C. for 30-180 min to obtain a thermal-heated product; (3) adding vegetable oil into the thermal-heated product, and adding edible salt as needed to obtain a material to be dried; and (4) performing vacuum drying on the material to be dried obtained in step (3), and crushing the dried material. According to the present invention, the yeast extract is taken as a main raw material of a Maillard reaction, and a small amount of vitamins, amino acids and reducing sugar are added, so that the formula is simple.