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[[File:Soup au Pistou.jpg|thumb|Yeast extract is a common ingredient in commercially prepared soups (canned, frozen, or deli).<ref>{{cite web | title=Handcrafted chicken soup doesn't happen in 30 minutes, but it can take less work than you might think | website=National Post | date=17 April 2017 | url=https://nationalpost.com/life/food/chicken-soup-to-crow-about-and-it-takes-much-less-time-and-effort-than-most-people-realize | access-date=27 September 2018}}</ref><ref>{{cite web | title=Campbell Rethinks Its Soup Recipe as Consumer Tastes Change | website=The New York Times | date=10 November 2015 | url=https://www.nytimes.com/2015/11/10/business/campbell-rethinks-its-recipe-as-consumer-tastes-change.html | access-date=27 September 2018}}</ref> It is a flavor enhancer like [[monosodium glutamate]] (MSG).]]
[[File:Soup au Pistou.jpg|thumb|Yeast extract is a common ingredient in commercially prepared soups (canned, frozen, or deli).<ref>{{cite web | title=Handcrafted chicken soup doesn't happen in 30 minutes, but it can take less work than you might think | website=National Post | date=17 April 2017 | url=https://nationalpost.com/life/food/chicken-soup-to-crow-about-and-it-takes-much-less-time-and-effort-than-most-people-realize | access-date=27 September 2018}}</ref><ref>{{cite web | title=Campbell Rethinks Its Soup Recipe as Consumer Tastes Change | website=The New York Times | date=10 November 2015 | url=https://www.nytimes.com/2015/11/10/business/campbell-rethinks-its-recipe-as-consumer-tastes-change.html | access-date=27 September 2018}}</ref> It is a flavor enhancer like [[monosodium glutamate]] (MSG).]]


'''Yeast extracts''' consist of the cell contents of [[yeast]] without the [[cell walls]];<ref>{{cite book | title=Umami: Unlocking the Secrets of the Fifth Taste | publisher=Columbia University Press | series=Arts and Traditions of the Table: Perspe | year=2014 | isbn=978-0-231-16890-8 | url=https://books.google.com/books?id=_U0ZBQAAQBAJ&pg=PA172 | access-date=27 September 2018 | page=172}}</ref> they are used as [[food additive]]s or [[flavorings]], or as nutrients for [[bacterial culture]] [[Growing media|media]]. They are often used to create savoury flavors and [[umami]] taste sensations<ref>{{cite book | last1=Baines | first1=D. | last2=Seal | first2=R. | title=Natural Food Additives, Ingredients and Flavourings | publisher=Elsevier Science | series=Woodhead Publishing Series in Food Science, Technology and Nutrition | year=2012 | isbn=978-0-85709-572-5 | url=https://books.google.com/books?id=pX5wAgAAQBAJ&pg=PA296 | access-date=27 September 2018 | page=296}}</ref> and can be found in a large variety of packaged foods<ref>{{cite news | last=Costello | first=Rose | title=Do you really know what exactly is in your frozen chips? | newspaper=The Irish Times | date=21 March 2013 | url=https://www.irishtimes.com/life-and-style/food-and-drink/do-you-really-know-what-exactly-is-in-your-frozen-chips-1.3441891 | access-date=27 September 2018}}</ref> including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in [[B vitamins]] (but not [[Vitamin B12|B12]]). Yeast extracts and [[Fermentation in food processing|fermented]] foods contain [[glutamic acid]] (free glutamates), an amino acid which adds an umami flavor. Glutamic acid is found in meat, cheese, fungi ([[mushroom]]s and yeast) and vegetables—such as broccoli and tomatoes.<ref>{{Cite web|url=https://whyfoodworks.com/2016/02/07/your-guide-to-glutamate-vegan-queso-salsa-dip/|title=Your guide to glutamate (+vegan queso salsa dip)|website=WhyFoodWorks|language=en-US|access-date=2016-04-15|archive-date=9 July 2020|archive-url=https://web.archive.org/web/20200709185020/https://whyfoodworks.com/2016/02/07/your-guide-to-glutamate-vegan-queso-salsa-dip/|url-status=dead}}</ref><ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3|title=If MSG is so bad for you, why doesn't everyone in Asia have a headache?|last=Renton|first=Alex|date=2005-07-10|website=The Guardian|language=en|access-date=2018-04-06}}</ref> A number of other substances found in yeast extract provide aromas, some meat-like, when allowed to react under heat.<ref name=vegmeat>{{cite journal |last1=Kale |first1=Prajyoti |last2=Mishra |first2=Anusha |last3=Annapure |first3=Uday S. |title=Development of vegan meat flavour: A review on sources and techniques |journal=Future Foods |date=June 2022 |volume=5 |pages=100149 |doi=10.1016/j.fufo.2022.100149|doi-access=free }}</ref>
'''Yeast extracts''' consist of the cell contents of [[yeast]] without the [[cell walls]];<ref>{{cite book | title=Umami: Unlocking the Secrets of the Fifth Taste | publisher=Columbia University Press | series=Arts and Traditions of the Table: Perspe | year=2014 | isbn=978-0-231-16890-8 | url=https://books.google.com/books?id=_U0ZBQAAQBAJ&pg=PA172 | access-date=27 September 2018 | page=172}}</ref> they are used as [[food additive]]s or [[flavorings]], or as nutrients for [[bacterial culture]] [[Growing media|media]]. They are often used to create savoury flavors and [[umami]] taste sensations<ref>{{cite book | last1=Baines | first1=D. | last2=Seal | first2=R. | title=Natural Food Additives, Ingredients and Flavourings | publisher=Elsevier Science | series=Woodhead Publishing Series in Food Science, Technology and Nutrition | year=2012 | isbn=978-0-85709-572-5 | url=https://books.google.com/books?id=pX5wAgAAQBAJ&pg=PA296 | access-date=27 September 2018 | page=296}}</ref> and can be found in a large variety of packaged foods<ref>{{cite news | last=Costello | first=Rose | title=Do you really know what exactly is in your frozen chips? | newspaper=The Irish Times | date=21 March 2013 | url=https://www.irishtimes.com/life-and-style/food-and-drink/do-you-really-know-what-exactly-is-in-your-frozen-chips-1.3441891 | access-date=27 September 2018}}</ref> including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in [[B vitamins]] (but not [[Vitamin B12|B12]]). Yeast extracts and [[Fermentation in food processing|fermented]] foods contain [[glutamic acid]] (free glutamates), an amino acid which adds an umami flavor. Glutamic acid is found in meat, cheese, fungi ([[mushroom]]s and yeast) and vegetables—such as broccoli and tomatoes.<ref>{{Cite web|url=https://whyfoodworks.com/2016/02/07/your-guide-to-glutamate-vegan-queso-salsa-dip/|title=Your guide to glutamate (+vegan queso salsa dip)|website=WhyFoodWorks|language=en-US|access-date=2016-04-15|archive-date=9 July 2020|archive-url=https://web.archive.org/web/20200709185020/https://whyfoodworks.com/2016/02/07/your-guide-to-glutamate-vegan-queso-salsa-dip/}}</ref><ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2005/jul/10/foodanddrink.features3|title=If MSG is so bad for you, why doesn't everyone in Asia have a headache?|last=Renton|first=Alex|date=2005-07-10|website=The Guardian|language=en|access-date=2018-04-06}}</ref> A number of other substances found in yeast extract provide aromas, some meat-like, when allowed to react under heat.<ref name=vegmeat>{{cite journal |last1=Kale |first1=Prajyoti |last2=Mishra |first2=Anusha |last3=Annapure |first3=Uday S. |title=Development of vegan meat flavour: A review on sources and techniques |journal=Future Foods |date=June 2022 |volume=5 |article-number=100149 |doi=10.1016/j.fufo.2022.100149|doi-access=free }}</ref>


The heat-autolytic process to make yeast extract of the '''autolysate''' type was invented in the 19th century by [[Justus von Liebig]].<ref>{{Cite web|url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8922483/Marmite-profile-of-a-yeast-based-spread.html|title = Marmite: Profile of a yeast-based spread}}</ref> Yeast cells are heated until they rupture, then the cells' own digestive [[enzyme]]s break their [[protein]]s down into simpler compounds ([[amino acids]] and [[peptides]]), a process called [[Autolysis (biology)|autolysis]].<ref>{{Cite news|url=http://www.businessinsider.com/msg-goes-by-many-different-names-2016-1|title=Here's how food companies sneak MSG into foods|work=Business Insider|access-date=2018-04-05}}</ref> The insoluble cell walls are then separated by [[centrifuge]], [[filtration|filtered]], and usually [[spray drying|spray-dried]].<ref>George A. Burdock, ''Encyclopedia of Food and Color Additives'' '''3''':2972, CRC Press, 1997, {{isbn|0849394147}}</ref> This is the process used for Vegemite, Marmite, and the like.<ref name=":0" />
The heat-autolytic process to make yeast extract of the '''autolysate''' type was invented in the 19th century by [[Justus von Liebig]].<ref>{{Cite web|url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8922483/Marmite-profile-of-a-yeast-based-spread.html|title = Marmite: Profile of a yeast-based spread}}</ref> Yeast cells are heated until they rupture, then the cells' own digestive [[enzyme]]s break their [[protein]]s down into simpler compounds ([[amino acids]] and [[peptides]]), a process called [[Autolysis (biology)|autolysis]].<ref>{{Cite news|url=http://www.businessinsider.com/msg-goes-by-many-different-names-2016-1|title=Here's how food companies sneak MSG into foods|work=Business Insider|access-date=2018-04-05}}</ref> The insoluble cell walls are then separated by [[centrifuge]], [[filtration|filtered]], and usually [[spray drying|spray-dried]].<ref>George A. Burdock, ''Encyclopedia of Food and Color Additives'' '''3''':2972, CRC Press, 1997, {{isbn|0849394147}}</ref> This is the process used for spreads such as [[Vegemite]] and [[Marmite]].<ref name=":0" />


Yeast extracts in liquid form can be dried to a light paste or a dry powder. This is not the same as [[nutritional yeast]], which are made from intact cells not directly hydrolyzed and consequently have a lighter flavor.<ref name=":0">{{Cite news|url=https://www.livestrong.com/article/471516-benefits-of-yeast-extract/|title=Benefits of Yeast Extract|last=Bond|first=Owen|work=Livestrong.com|access-date=2018-04-04|language=en-US}}</ref>
Yeast extracts in liquid form can be dried to a light paste or a dry powder. This is not the same as [[nutritional yeast]], which are made from intact cells not directly hydrolyzed and consequently have a lighter flavor.<ref name=":0">{{Cite news|url=https://www.livestrong.com/article/471516-benefits-of-yeast-extract/|title=Benefits of Yeast Extract|last=Bond|first=Owen|work=Livestrong.com|access-date=2018-04-04|language=en-US}}</ref>
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Yeast extracts in general are produced in three steps: fermentation (growing the yeast), disruption (breaking of the cells), and separation (to keep the soluble part). Although the vast majority of yeast extract spreads are made using von Liebig's traditional approach of heat-autolysis using [[by-product|surplus]] yeast from beer brewing, other methods do exist for producing specialized types.<ref name="rg343682745">{{cite conference |last1=Teimouri |first1=Iraj |last2=Ahranjani |first2=Rana Naderi |title=Yeast Extracts: Production, Properties and Application | conference =6th National Conference On Strategic Research in Chemistry And Chemical Engineering With An Emphasis On Indigenous Technology In Iran |date=August 2020 |url=https://www.researchgate.net/publication/343682745}}</ref>
Yeast extracts in general are produced in three steps: fermentation (growing the yeast), disruption (breaking of the cells), and separation (to keep the soluble part). Although the vast majority of yeast extract spreads are made using von Liebig's traditional approach of heat-autolysis using [[by-product|surplus]] yeast from beer brewing, other methods do exist for producing specialized types.<ref name="rg343682745">{{cite conference |last1=Teimouri |first1=Iraj |last2=Ahranjani |first2=Rana Naderi |title=Yeast Extracts: Production, Properties and Application | conference =6th National Conference On Strategic Research in Chemistry And Chemical Engineering With An Emphasis On Indigenous Technology In Iran |date=August 2020 |url=https://www.researchgate.net/publication/343682745}}</ref>


In terms of fermentation, spent beer yeast is commonly contaminated with the bitter compounds from [[hops]], requiring a "debittering" step to wash out most of this undesired flavor. Yeast from other sources are not affected by this issue.<ref>{{cite journal |last1=Nand |first1=K. |title=Debittering of spent brewer's yeast for food purposes |journal=Food/Nahrung |date=1987 |volume=31 |issue=2 |pages=127–131 |doi=10.1002/food.19870310208}}</ref> Spent brewer's yeast is also quite [[biodiverse]], containing yeasts other than traditional ''Saccharomyces cerevisiae'' and sometimes beer spoilage-causing  [[lactic acid bacteria]] too.<ref>{{cite journal |last1=Jacob |first1=Friedrich Felix |last2=Striegel |first2=Lisa |last3=Rychlik |first3=Michael |last4=Hutzler |first4=Mathias |last5=Methner |first5=Frank-Jürgen |title=Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production |journal=Fermentation |date=24 June 2019 |volume=5 |issue=2 |pages=51 |doi=10.3390/fermentation5020051|doi-access=free }}</ref>
In terms of fermentation, spent beer yeast is commonly contaminated with the bitter compounds from [[hops]], requiring a "debittering" step to wash out most of this undesired flavor. Yeast from other sources are not affected by this issue.<ref>{{cite journal |last1=Nand |first1=K. |title=Debittering of spent brewer's yeast for food purposes |journal=Food/Nahrung |date=1987 |volume=31 |issue=2 |pages=127–131 |doi=10.1002/food.19870310208}}</ref> Spent brewer's yeast is also quite [[biodiverse]], containing yeasts other than traditional ''Saccharomyces cerevisiae'' and sometimes beer spoilage-causing  [[lactic acid bacteria]] too.<ref>{{cite journal |last1=Jacob |first1=Friedrich Felix |last2=Striegel |first2=Lisa |last3=Rychlik |first3=Michael |last4=Hutzler |first4=Mathias |last5=Methner |first5=Frank-Jürgen |title=Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production |journal=Fermentation |date=24 June 2019 |volume=5 |issue=2 |page=51 |doi=10.3390/fermentation5020051|doi-access=free }}</ref>


For disruption of the cell, some physical and chemical methods may be used in place of the heat-autolysis process. Doing so may allow specific compounds to be extracted or to produce an extract without the hydrolysis of cell contents (as in autolysis) happening.<ref name="rg343682745"/> Autolysis can be assisted with added enzymes; for example, additional [[nuclease]] would enhance the release of nucleosides from RNA.<ref name="roempp">{{cite book|isbn=3-13-143462-7|title=Römpp Lexikon Lebensmittelchemie|author=Eisenbrand, Gerhard & Peter Schreier |page=494 f}}</ref>
For disruption of the cell, some physical and chemical methods may be used in place of the heat-autolysis process. Doing so may allow specific compounds to be extracted or to produce an extract without the hydrolysis of cell contents (as in autolysis) happening.<ref name="rg343682745"/> Autolysis can be assisted with added enzymes; for example, additional [[nuclease]] would enhance the release of nucleosides from RNA.<ref name="roempp">{{cite book|isbn=3-13-143462-7|title=Römpp Lexikon Lebensmittelchemie|author=Eisenbrand, Gerhard & Peter Schreier |page=494 f}}</ref>


Separation removes insoluble parts, mainly the yeast's cell wall, from the extract. Cell wall is usually sold in two parts: the glucans as "yeast [[β-glucan]]" and the mannans further processed into [[mannans|mannan]]-oligosaccharide (MOS).<ref>{{cite journal |last1=Baek |first1=KR |last2=Rani Ramakrishnan |first2=S |last3=Kim |first3=SJ |last4=Seo |first4=SO |title=Yeast cell wall mannan structural features, biological activities, and production strategies. |journal=Heliyon |date=30 March 2024 |volume=10 |issue=6 |pages=e27896 |doi=10.1016/j.heliyon.2024.e27896 |doi-access=free |pmid=38524613|pmc=10958358 }}</ref> The product is finally concentrated by drying, into a thick paste or a dry powder.<ref name="roempp"/>
Separation removes insoluble parts, mainly the yeast's cell wall, from the extract. Cell wall is usually sold in two parts: the glucans as "yeast [[β-glucan]]" and the mannans further processed into [[mannans|mannan]]-oligosaccharide (MOS).<ref>{{cite journal |last1=Baek |first1=KR |last2=Rani Ramakrishnan |first2=S |last3=Kim |first3=SJ |last4=Seo |first4=SO |title=Yeast cell wall mannan structural features, biological activities, and production strategies. |journal=Heliyon |date=30 March 2024 |volume=10 |issue=6 |article-number=e27896 |doi=10.1016/j.heliyon.2024.e27896 |doi-access=free |pmid=38524613|pmc=10958358 }}</ref> The product is finally concentrated by drying, into a thick paste or a dry powder.<ref name="roempp"/>


== Dietary concerns ==
== Dietary concerns ==
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  |archive-date= 20 September 2018
  |archive-date= 20 September 2018
  |archive-url= https://web.archive.org/web/20180920081129/https://bio-markt.info/berichte/64-Vitam.html
  |archive-url= https://web.archive.org/web/20180920081129/https://bio-markt.info/berichte/64-Vitam.html
|url-status= dead
  }}</ref><ref name="Spiekermann2018">{{cite book|author=Uwe Spiekermann|title=Künstliche Kost: Ernährung in Deutschland, 1840 bis heute|url=https://books.google.com/books?id=j0FbDwAAQBAJ&pg=PA407|date=14 May 2018|publisher=Vandenhoeck & Ruprecht|isbn=978-3-647-31719-9|pages=407–}}</ref> following the discovery by [[Justus von Liebig]] that yeast could be concentrated.<ref name=Boulton>{{cite book|editor-last1=Boulton|editor-first1=Chris|title=Encyclopedia of brewing|date=2012|publisher=Wiley|location=Weinheim|isbn=978-1-4051-6744-4|page=394|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA394|access-date=4 November 2014}}</ref> It is sometimes described as having a smoother flavour than similar products such as [[Marmite]],<ref name="DW">{{cite web
  }}</ref><ref name="Spiekermann2018">{{cite book|author=Uwe Spiekermann|title=Künstliche Kost: Ernährung in Deutschland, 1840 bis heute|url=https://books.google.com/books?id=j0FbDwAAQBAJ&pg=PA407|date=14 May 2018|publisher=Vandenhoeck & Ruprecht|isbn=978-3-647-31719-9|pages=407–}}</ref> following the discovery by [[Justus von Liebig]] that yeast could be concentrated.<ref name=Boulton>{{cite book|editor-last1=Boulton|editor-first1=Chris|title=Encyclopedia of brewing|date=2012|publisher=Wiley|location=Weinheim|isbn=978-1-4051-6744-4|page=394|url=https://books.google.com/books?id=uWXcajHd3W0C&pg=PA394|access-date=4 November 2014}}</ref> It is sometimes described as having a smoother flavour than similar products such as [[Marmite]],<ref name="DW">{{cite web
  |url= https://www.dw.com/en/tesco-takes-marmite-off-virtual-shelves-amid-brexit-price-hikes/a-36028455
  |url= https://www.dw.com/en/tesco-takes-marmite-off-virtual-shelves-amid-brexit-price-hikes/a-36028455
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Cenovis is a product based on yeast extract that is similar to Marmite and Vegemite, rich in [[thiamine|vitamin B<sub>1</sub>]].  In the form of a dark brown food paste, it is used to flavour soups, sausages and salads.  The most popular way to consume Cenovis, however, is to spread it on a slice of buttered bread, as stated on the product's packaging (it can also be blended directly into butter, and then spread on bread, or used as a filling in croissants and buns).
Cenovis is a product based on yeast extract that is similar to Marmite and Vegemite, rich in [[thiamine|vitamin B<sub>1</sub>]].  In the form of a dark brown food paste, it is used to flavour soups, sausages and salads.  The most popular way to consume Cenovis, however, is to spread it on a slice of buttered bread, as stated on the product's packaging (it can also be blended directly into butter, and then spread on bread, or used as a filling in croissants and buns).


Cenovis is popular in [[Switzerland]] (particularly [[Romandie]]).  It was developed in [[Rheinfelden District|Rheinfelden]] in 1931, on the initiative of a master brewer named Alex Villinger,<ref name=cenovis>{{cite web |url=http://www.cenovis.ch/fr/tradition/ |title=Lorsqu'on allie la saveur à la santé ... |trans-title=When one combines flavour with health... |publisher=Cenovis.ch |date=1999 |access-date=2011-02-27 |url-status=dead |archive-url=https://web.archive.org/web/20110309124452/http://www.cenovis.ch/fr/tradition/ |archive-date=2011-03-09 }} (French)</ref> and was subsequently produced by the company Cenovis SA.
Cenovis is popular in [[Switzerland]] (particularly [[Romandie]]).  It was developed in [[Rheinfelden District|Rheinfelden]] in 1931, on the initiative of a master brewer named Alex Villinger,<ref name=cenovis>{{cite web |url=http://www.cenovis.ch/fr/tradition/ |title=Lorsqu'on allie la saveur à la santé ... |trans-title=When one combines flavour with health... |publisher=Cenovis.ch |date=1999 |access-date=2011-02-27 |archive-url=https://web.archive.org/web/20110309124452/http://www.cenovis.ch/fr/tradition/ |archive-date=2011-03-09 }} (French)</ref> and was subsequently produced by the company Cenovis SA.
{{-}}
{{-}}


== Other uses ==
== Other uses ==
The nutrition-rich nature of yeast extract lends it to a variety of uses. It was historically popular as a vitamin supplement for humans.<ref>{{cite journal |url=http://www.jameslindlibrary.org/articles/lucy-wills-1888-1964-the-life-and-research-of-an-adventurous-independent-woman/ |last=Bastian |first=Hilda |year=2007 |title=Lucy Wills (1888–1964): The life and research of an adventurous independent woman |journal=The Journal of the Royal College of Physicians of Edinburgh |volume=38 |issue=1 |pages=89–91 |pmid=19069045 |access-date=21 June 2009 |url-status=dead |archive-url=https://web.archive.org/web/20081208152523/http://www.jameslindlibrary.org/trial_records/20th_Century/1940s/wills_et_al/wills-biog.html |archive-date= 8 December 2008 }}</ref> Rich in proteins and nucleotides, it currently finds use in animal feed<ref>{{cite web |title=Yeast in the Animal Feed Industry |url=https://www.americandairymen.com/articles/yeast-animal-feed-industry |website=American Dairymen |language=en |date=18 July 2017 |access-date=19 January 2022 |archive-date=20 December 2023 |archive-url=https://web.archive.org/web/20231220075311/https://www.americandairymen.com/articles/yeast-animal-feed-industry |url-status=dead }}</ref> and microbiology (see [[yeast extract agar]]) as nutritional supplements.<ref>{{cite web |title=Yeast Extract {{!}} Culture Media |url=https://www.neogen.com/categories/microbiology/yeast-extract/ |website=Neogen}}</ref> It also finds use in [[cosmetics]] and skincare products due to its moisturizing and alleged antioxidant properties.<ref>{{cite web |title=Yeast Extract (Explained + Products) |url=https://incidecoder.com/ingredients/yeast-extract |website=incidecoder.com}}</ref>
The nutrition-rich nature of yeast extract lends it to a variety of uses. It was historically popular as a vitamin supplement for humans.<ref>{{cite journal |url=http://www.jameslindlibrary.org/articles/lucy-wills-1888-1964-the-life-and-research-of-an-adventurous-independent-woman/ |last=Bastian |first=Hilda |year=2007 |title=Lucy Wills (1888–1964): The life and research of an adventurous independent woman |journal=The Journal of the Royal College of Physicians of Edinburgh |volume=38 |issue=1 |pages=89–91 |pmid=19069045 |access-date=21 June 2009 |archive-url=https://web.archive.org/web/20081208152523/http://www.jameslindlibrary.org/trial_records/20th_Century/1940s/wills_et_al/wills-biog.html |archive-date= 8 December 2008 }}</ref> Rich in proteins and nucleotides, it currently finds use in animal feed<ref>{{cite web |title=Yeast in the Animal Feed Industry |url=https://www.americandairymen.com/articles/yeast-animal-feed-industry |website=American Dairymen |language=en |date=18 July 2017 |access-date=19 January 2022 |archive-date=20 December 2023 |archive-url=https://web.archive.org/web/20231220075311/https://www.americandairymen.com/articles/yeast-animal-feed-industry }}</ref> and microbiology (see [[yeast extract agar]]) as nutritional supplements.<ref>{{cite web |title=Yeast Extract {{!}} Culture Media |url=https://www.neogen.com/categories/microbiology/yeast-extract/ |website=Neogen}}</ref> It also finds use in [[cosmetics]] and skincare products due to its moisturizing and alleged antioxidant properties.<ref>{{cite web |title=Yeast Extract (Explained + Products) |url=https://incidecoder.com/ingredients/yeast-extract |website=incidecoder.com}}</ref>


== See also ==
== See also ==
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   | year = 2001
   | year = 2001
   | location = [[Hauppauge, New York]]
   | location = [[Hauppauge, New York]]
   | isbn = 9780764112584
   | isbn = 978-0-7641-1258-4
  | url = https://archive.org/details/newfoodloverscom00herb
  | url = https://archive.org/details/newfoodloverscom00herb
   | url-access = registration
   | url-access = registration

Latest revision as of 03:18, 2 October 2025

Template:Short description Template:Use dmy dates Template:Use British English

File:Soup au Pistou.jpg
Yeast extract is a common ingredient in commercially prepared soups (canned, frozen, or deli).[1][2] It is a flavor enhancer like monosodium glutamate (MSG).

Yeast extracts consist of the cell contents of yeast without the cell walls;[3] they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savoury flavors and umami taste sensations[4] and can be found in a large variety of packaged foods[5] including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in B vitamins (but not B12). Yeast extracts and fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor. Glutamic acid is found in meat, cheese, fungi (mushrooms and yeast) and vegetables—such as broccoli and tomatoes.[6][7] A number of other substances found in yeast extract provide aromas, some meat-like, when allowed to react under heat.[8]

The heat-autolytic process to make yeast extract of the autolysate type was invented in the 19th century by Justus von Liebig.[9] Yeast cells are heated until they rupture, then the cells' own digestive enzymes break their proteins down into simpler compounds (amino acids and peptides), a process called autolysis.[10] The insoluble cell walls are then separated by centrifuge, filtered, and usually spray-dried.[11] This is the process used for spreads such as Vegemite and Marmite.[12]

Yeast extracts in liquid form can be dried to a light paste or a dry powder. This is not the same as nutritional yeast, which are made from intact cells not directly hydrolyzed and consequently have a lighter flavor.[12]

Production

Yeast extracts in general are produced in three steps: fermentation (growing the yeast), disruption (breaking of the cells), and separation (to keep the soluble part). Although the vast majority of yeast extract spreads are made using von Liebig's traditional approach of heat-autolysis using surplus yeast from beer brewing, other methods do exist for producing specialized types.[13]

In terms of fermentation, spent beer yeast is commonly contaminated with the bitter compounds from hops, requiring a "debittering" step to wash out most of this undesired flavor. Yeast from other sources are not affected by this issue.[14] Spent brewer's yeast is also quite biodiverse, containing yeasts other than traditional Saccharomyces cerevisiae and sometimes beer spoilage-causing lactic acid bacteria too.[15]

For disruption of the cell, some physical and chemical methods may be used in place of the heat-autolysis process. Doing so may allow specific compounds to be extracted or to produce an extract without the hydrolysis of cell contents (as in autolysis) happening.[13] Autolysis can be assisted with added enzymes; for example, additional nuclease would enhance the release of nucleosides from RNA.[16]

Separation removes insoluble parts, mainly the yeast's cell wall, from the extract. Cell wall is usually sold in two parts: the glucans as "yeast β-glucan" and the mannans further processed into mannan-oligosaccharide (MOS).[17] The product is finally concentrated by drying, into a thick paste or a dry powder.[16]

Dietary concerns

Depending on the source, yeast extract may contain gluten. Brewer's yeast are especially likely to contain the protein due to contact with the grains used in brewing. In the case of yeast autolysate however, the yeast proteases are able to degrade most of the gluten. For example, Marmite contains around 30 part per million gluten according to third-party testing, meeting the EU "very low gluten" limit but not the "gluten free" definition. Unilever reports that no cases of gluten-related reactions have been reported for Marmite.[18]

Yeast extract products derived from plant feedstock are by definition vegan and kosher–pareve, although some consumers prefer extra certification.[19] They are also generally considered halal,[20] despite the concern that the yeast has come into contact with alcohol.

Use in food

Template:More citations needed Yeast autolysates are the main ingredient in AussieMite, Mightymite, Vegemite, Marmite, New Zealand Marmite, Promite, Cenovis, Vitam-R, Brazilian Cenovit and Maggi seasoning.[21][22][23] Bovril (Ireland and the United Kingdom) switched from beef extract to yeast extract for 2005 and most of 2006, but later switched back.[24]

Yeast extract is used as a flavoring in foods. It is a common ingredient in American barbecue-flavored potato chips such as Lay's.[25] It is also widely used in soup bases.

Marmite

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Marmite

Marmite (Template:IPAc-en Template:Respell) is a British food spread produced by Unilever. Marmite has been produced since 1902. It is a sticky, dark brown food paste with a distinctive, powerful flavour, which is extremely salty. This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinions.[26][27]

In Australasia and the Pacific, British Marmite is sold as "Our Mate", due to the presence of a licensed Marmite produced in New Zealand.

Vegemite

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Vegemite (Template:IPAc-en Template:Respell)[28][29] is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives. It was developed by Cyril Percy Callister in Melbourne, Victoria, in 1922. The Vegemite brand was owned by Mondelez International (formerly Kraft Foods Inc.)[30] until January 2017, when it was acquired by the Australian Bega Cheese group in a Template:US$ agreement for full Australian ownership after Bega would buy most of Mondelez International's Australia and New Zealand grocery and cheese business.[31]

A spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British Marmite, New Zealand Marmite, Australian Promite, MightyMite, AussieMite, OzEmite, Brazilian Cenovit, German Vitam-R and Swiss Cenovis.

Vegemite is salty, slightly bitter, malty, and rich in glutamates giving it an umami flavour similar to beef bouillon. It is vegan, kosher and halal.[32]

Marmite (New Zealand)

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Marmite (Template:IPAc-en Template:Respell) is a food spread produced in New Zealand by Sanitarium Health and Wellbeing Company and distributed in Australia and the Pacific. It is similar to the British Marmite, but the two products are made by different companies. This is the only product sold as Marmite in Australasia and the Pacific, whereas elsewhere in the world the British version predominates. In the rest of the world it is sold as "NZ-Mite".

Marmite has been manufactured in New Zealand since 1919. The product's popularity in England prompted the Sanitarium Health Food Company to obtain sole rights to distribute the product in New Zealand and Australia in 1908. They later began manufacturing Marmite under licence in Christchurch, albeit using a modified version of the original recipe, most notable for its inclusion of sugar and caramel. Common ingredients are also slightly different quantities from the British version; the New Zealand version has high levels of potassium, for example. New Zealand Marmite is described as having a "weaker" or "less tangy" flavour than the British version.

Vitam-R

Template:Infobox food Vitam-R is a savory yeast extract spread made in Hameln, Germany, by the company Vitam Hefe-Produkt GmbH. It was first developed by Rückforth AG in Stettin (today's Szczecin, Poland) in 1925,[33][34] following the discovery by Justus von Liebig that yeast could be concentrated.[35] It is sometimes described as having a smoother flavour than similar products such as Marmite,[36] Vegemite, or Cenovis. Unlike those brands, Vitam-R is not an iconic part of its home country's cuisine, but it, too, is described as having a love-it-or-hate-it flavour.[37] It is both vegan and by extension, vegetarian, and is sold primarily in Reformhaus health-food stores.[33]

Cenovis

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Cenovis on bread, with jar in the background

Cenovis is a product based on yeast extract that is similar to Marmite and Vegemite, rich in vitamin B1. In the form of a dark brown food paste, it is used to flavour soups, sausages and salads. The most popular way to consume Cenovis, however, is to spread it on a slice of buttered bread, as stated on the product's packaging (it can also be blended directly into butter, and then spread on bread, or used as a filling in croissants and buns).

Cenovis is popular in Switzerland (particularly Romandie). It was developed in Rheinfelden in 1931, on the initiative of a master brewer named Alex Villinger,[38] and was subsequently produced by the company Cenovis SA.

Other uses

The nutrition-rich nature of yeast extract lends it to a variety of uses. It was historically popular as a vitamin supplement for humans.[39] Rich in proteins and nucleotides, it currently finds use in animal feed[40] and microbiology (see yeast extract agar) as nutritional supplements.[41] It also finds use in cosmetics and skincare products due to its moisturizing and alleged antioxidant properties.[42]

See also

References

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Further reading

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External links

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  11. ↑ George A. Burdock, Encyclopedia of Food and Color Additives 3:2972, CRC Press, 1997, Template:Isbn
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  28. ↑ Macquarie Dictionary, Fourth Edition (2005). Melbourne, The Macquarie Library Pty Ltd. Template:ISBN
  29. ↑ vegemite. Dictionary.com Unabridged (v 1.1). Random House. 4 May 2009.
  30. ↑ "The Vegemite Story" Template:Webarchive. Kraft Foods.
  31. ↑ Script error: No such module "citation/CS1".
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