Low cell wall breakage release rate, limited yield; Difficulty in controlling the degree of hydrolysis and flavor balance; Large batch-to-batch quality fluctuations; Long production cycle and high cost;
The enzyme extract is a complex enzyme preparation composed of cell wall dissolving enzymes, endonucleases, exonucleases, and flavor enzymes. Under specific temperature and pH conditions, it decomposes yeast cell proteins and other substances in brewer's yeast, baker's yeast, etc., yielding a yeast extract containing a mixture of amino acids and nucleotides. It features high amino acid content in the hydrolysate, rich flavor, full-bodied taste, strong aroma, complete enzymatic hydrolysis, and high protein utilization.
