The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and/or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and/or flavours.

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and/or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and/or flavours.

A yeast extract containing 0.2% or more of -Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and -Glu-Abu (L--glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.

A yeast extract containing 0.2% or more of -Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and -Glu-Abu (L--glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.

The present application provides a preparation method for a yeast extract, a corresponding product thereof and an application thereof in soft drinks. The preparation method for a yeast extract of the present application is an autolysis method assisted by adding papain. A chelating agent and an emulsifying agent are added in an autolysis process to adjust sweetness, umami and saltiness of a yeast extract, so as to make the yeast extract more suitable for soft drinks.

The present application provides a preparation method for a yeast extract, a corresponding product thereof and an application thereof in soft drinks. The preparation method for a yeast extract of the present application is an autolysis method assisted by adding papain. A chelating agent and an emulsifying agent are added in an autolysis process to adjust sweetness, umami and saltiness of a yeast extract, so as to make the yeast extract more suitable for soft drinks.

Provided are food products having structures, textures, and other properties similar to those of animal meat, and that comprise substantial amounts of cell wall material. Also provided are methods and processes for producing such food products.

Provided are food products having structures, textures, and other properties similar to those of animal meat, and that comprise substantial amounts of cell wall material. Also provided are methods and processes for producing such food products.

A method for preparing, and increasing the flavor molecules in, a yeast extract and a use of the yeast extract are provided. The method includes culturing a yeast strain of the Kluyveromyces marxianus species in a yeast culture medium under predetermined conditions in order to increase the diversity and amounts of the sweetness peptides in the yeast culture, thereby providing the yeast extract with strong sweetness and/or umami so that the yeast extract can be used as a food seasoning.

A method for preparing, and increasing the flavor molecules in, a yeast extract and a use of the yeast extract are provided. The method includes culturing a yeast strain of the Kluyveromyces marxianus species in a yeast culture medium under predetermined conditions in order to increase the diversity and amounts of the sweetness peptides in the yeast culture, thereby providing the yeast extract with strong sweetness and/or umami so that the yeast extract can be used as a food seasoning.