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Production of yeast extract from whey using Kluyveromyces marxianusDOI: 10.1590/S1516-89132003000100017 Keywords: cheese whey, yeast extract, 5'-nucleotide, food flavour enhancer. Abstract: the yeast kluyveromyces marxianus cbs 6556 was grown on whey to produce nucleotide-rich yeast extracts. thermal treatments of cells at 35 or 50oc for 15-30h resulted in yeast extracts containing about 20 g/l protein, with only the second treatment resulting in the presence of small amounts of rna. in contrast, autolysis in buffered solution was the unique treatment that resulted in release of high amounts of intracellular rna, being, therefore, the better procedure to produce 5'-nucletide rich extract with k. marxianus.
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