___

• ALEXANDRE, H „ HEINTZ, D., CHASSAGNE. D.. GUILLOUX-BENATIER, M.. CHARPENTIER, C „ FEUILLAT, M..
• Proteaz A A c tiv ity and Nitrogen Fractions Released d urin g A lco h o lic
• Fermentation and A u to lys is İn Enological C onditions. Jou rn al of In d u s tria l M ic ro b io lo g y
• & B iote ch n olo gy, 26: 235 -2 40 .
• AMES. J.M .. 1994. Volatile S u lfu r C ompounds in Yeast Extracts. American Chemical
• Society, 147-159.
• ANONİM., 2006. ExactAntigen. h ttp ://w w w .e x a c ta n tig e n .e om /ta x o n om y /o th e rs /k /(1 0 .0 3 .2 0 0 6 ).
• BABAYAN, T.L., BEZRUKOV, M.G., 1985. Auto lysis in Yeasts. Açta Biotechnology, 5 (2) 129-136
• BERRY, D.R., 1982. The Biology of Yeast. Studies in Biology. S. 140, Edward Arnold (Publishers)
• Ltd., S. 57, London.
• CHAE, H.J., J 0 0 , H., İN, M-J., 2001. U tiliza tio n of B rew er’s Yeast Cells fo r the P roduction of
• Food-Grade Yeast Extract. Part 1 : Effects of Different Enzymatic Treatments on Solid
• and Protein Recovery and Flavor Characteristics. Bioresource Technology, 76: 253 -2 58 .
• C0NWAY. J.. GAUDREAU. H.. CHAMPAGNE, C.P., 2001. The Effect of the A d d itio n of Proteases
• and Glucanases d u rin g Yeast A u to lysis on the P ro du ctio n and Prope rtie s of Yeast
• Extracts. Canadian Jou rn al of M ic ro b io lo g y , 47 (1) 18-24.
• İN, M-J., KİM, D.C., CHAE, H.J., 2005. Downstream Process fo r the P ro du ctio n of Yeast Extract
• Using Brew er’s Yeast Cells. B iote ch n olo gy & Bioprocess Engineering. 10: 85-90.
• IZZO. H.V., HO. C-T., 1991. Iso la tio n and Id e n tific a tio n of the Volatile of an Extruded Autolyzed
• Yeast Extract. Jou rn al of A g ric u ltu ra l & Food C hemistry, 39: 2 24 5-22 48 .
• MARTINEZ-RODRIGUEZ, A.J., POLO, M.C., 2000. Enological Aspects of Yeast A u to lysis.
• Recent Research D evelopments in M ic ro b io lo g y , 4: 285 -3 01 .
• NAGODAVVITHANA, T., 1992. Yeast-Derived Flavors and Flavor Enhancers and Their Probable
• Mode of A ctio n. Food Technology, S. 138-144.
• NAGODAVVITHANA. T., 1994. Savory Flavors. İn: Bioproses P ro du ctio n of Flavour Fragnance
• and Color Ing re die nts, Gabelman, A. (Ed.), S. 135-168. John W iley & Sons.
• PEPPLER, H.J., 1982. Yeast Extracts. İn: Economic M icrobiology, Vol: 7, Academic Press, London.
• REED, G., NAGODAVVITHANA, T.W.. 1991. Yeast Technology, 2nd Edition. Avi P u b lish in g ,
• New York.
• SOMBUTYANUCHIT. P „ SUPHANTHARICA, M., VERDUYN, C „ 2001. Preparation of 5'-GMP-Rich
• Yeast Extracts From Spent B rew er’s Yeast. W orld Jou rn al of M ic ro b io lo g y
• & B iote ch n olo gy, 17: 163-168.
• SOMMER. R., 1996. Yeast Extract: P ro d u ctio n , Properties and Components. 9th İn te rna tio n al
• S ym po sium on Yeasts, Sydney.
• SOMMER. R., 1998. Yeast Extract: P ro d u ctio n , Properties And Components. Food Austra lia,
• (4 ) 1 81-183.
• STAM, H., HOOGLAND, M., LAANE, C., 1998. Food Flavours from Yeast. İn: M ic ro b io lo g y of
• Fermented Foods, Vol. 2, Brian J. B. Wood, (Ed.), S. 505-542. 2nd Edition, Blackie Academic.
• VERDUYN, C „ SUKSOMCHEEP, A., SUPTHANTHARIKA, M., 1999. Effect of High Pressure
• H omogenization and Papain on the Preparation of Autolysed Yeast Extract. VVorld Journal
• of M ic ro b io lo g y & B iote ch n olo gy, 15: 57-63.
• VVALKER, G.M., 1999. Yeast Physiology and Biotechnology. S. 350, John VViley & Sons, Chichester.
• ZHAO, J.. FLEET. G.H., 2005. Degradation of RNA During the Autolysis of Saccharomyces cerevisiae
• Produces P re d om in a n tly R ibo nu cle otid es. Jou rn al of In d u s tria l M ic ro b io lo g y
• & B iote ch n olo gy, 32: 4 1 5 -4 23 .