Intelligent bioprocessing for next-generation nutritional yeast extracts

该项目旨在提供新的、以科学为基础的杠杆，以优化用于食品应用的定制酵母提取物的工业生产。先进的生物化学和工程方法将用于开发酵母生长条件，细胞生物化学，加工和酵母水解产物的风味和质地之间的联系的新知识。这种理解将允许在酵母生产和加工过程中准确地调节酵母水解产物的性质。由此产生的工艺改进和创新将提高目前酵母提取物产品的效率和质量，并允许开发新的食品。

This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydrolysates to be accurately tuned during yeast production and processing. The resulting process improvements and innovations will increase the efficiency and quality of current yeast extract products and allow the development of new food products.