Production of yeast extract containing flavoring

摘要: A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended cells the presence of a stimulator autolysis at constant pH ranging from 6.0 to 6.6, then (2) heating autolyzed suspension temperature 90°-110° C. for 1 3 hours thereby extracting intracellular ribonucleic acid; thereafter performing following steps any order; (3) hydrolyzing extracted acid with 5'-phosphodiesterase and; (4) separating resulting insoluble residue.