WO2008005949A2

WO2008005949A2 - Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate

Info

Publication number: WO2008005949A2
Application number: PCT/US2007/072688
Authority: WO
Inventors: Vladimir Slep
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-06-30
Filing date: 2007-07-02
Publication date: 2008-01-10
Anticipated expiration: 2008-12-30
Also published as: WO2008005949A3

Abstract

The present invention provides a natural yeast isolate, VS-1 NRRL Y-30880, that imparts a universal bake flavor demonstrating improvements in the flavor, aroma and browning of foodstuffs and/or food compositions. The yeast isolate of the invention may, but need not, act as a leavening agent and may be in active, deactivated, cream, compressed, or cake form when imparting the universal bake flavor of the invention to foodstuffs and/or food compositions.

Description

IMPROVING THE FLAVOR, AROMA, BROWNING, TEXTURE AND NUTRITION OF FOOD COMPOSITIONS BY USE OF A NOVEL YEAST ISOLATE

TECHNICAL FIELD

The present invention relates to the activated or deactivated novel yeast isolate, VS-I NRRL Y-30880 in cake, compressed, cream, extract or dried form and its use to provide a universal bake flavor that improves the flavor, aroma, browning, texture or nutrition, or mixtures thereof, to yeast and non-yeast foodstuffs and/or food compositions.

BACKGROUND OF THE INVENTION

It is well known that yeast imparts appealing flavor characteristics to foods, beverages, seasonings and the like. Known commercial yeast strains, however, have been selected primarily for their ability to produce carbon dioxide, in sacrifice of their potential to impart appealing flavor, aroma and browning to yeast based products. Further, known commercial yeast strains have the disadvantages of being genetically modified or mutated, providing flavor only through very complicated processes, providing limited yields and being difficult to store.

SUMMARY OF THE INVENTION

An object of the invention is to impart to foodstuffs and/or food compositions a universal bake flavor derived from yeast isolate VS-I NRRL Y-30880. The yeast isolate of the invention may be in the form of compressed yeast, a cream yeast, a yeast extract or a dried yeast and may be mixed with flour.

It is another object of the invention to provide a method for preparing the present universal bake flavor by mixing the present yeast isolate with a foodstuff and/or a food composition. Improvements to the flavor, aroma and browning of foodstuffs and/or food compositions imparted by the universal bake flavor of the invention are achieved by combining foodstuffs and/or food compositions with the yeast isolate of the invention, either by mixing, layering or superficial application. In imparting the benefits of the present universal bake flavor to foodstuffs and/or food compositions, the present yeast isolate may, but need not, act as a leavening agent.

Foodstuffs and/or food compositions amenable to the improvements in flavor, aroma, browning or mixture thereof imparted by the present yeast isolate include leavened and non-leavened doughs and batters; yeast based doughs and batters; flour containing products; and baked products including, for example, bagels, breads, breadcrumbs, popovers, pizza, buns and danishes, pancakes and crepes, cakes and gravy.

It is yet another object of the invention to improve the texture, flavor and nutritional value of a food, food composition or foodstuff by fermenting selected liquid and cereal grain raw ingredients with the yeast isolate of the invention, optionally drying the entire culture-media without destroying the yeast factors, B-vitamins and other fermentation products, and then adding them to a food, food composition or foodstuff.

Food, foodstuffs and food compositions amenable to the improvements in texture, flavor and nutritional value through the addition of the dried fermented culture-media are animal feeds, for example those given to beef, dairy, horses, poultry and swine, to name but a few.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 : DNA fingerprinting of yeast isolate VS 1 NRRLY-I with (GTG) 5 primers. A; less exposure, B: more exposure and C: maximum exposure.

Figure 2: DNA fingerprinting of yeast isolate VSl NRRLY-I with (GAC) 5 primers. A; less exposure, B: more exposure and C: maximum exposure.

Figure 3: DNA fingerprinting of yeast isolate VSl NRRL Y-I with Ml 3. A; less exposure, B: more exposure and C: maximum exposure. Figure 4: DNA fingerprinting of yeast isolate VSl NRRLY-I with (GAC A)4. A; less exposure, B: more exposure and C: maximum exposure.

Figure 5: DNA fingerprinting of yeast isolate VSl NRRLY-lwith RF-2. A; less exposure, B: more exposure and C: maximum exposure.

DETAILED DESCRIPTION OF THE INVENTION

Definitions

Dough: as used herein, the term "dough" refers to an intermediate food product that has a gluten based structure. In dough, the gluten forms a continuous dough elastic medium into which other ingredients may be embedded. A dough is typically prepared by beating, blending, cutting or kneading and is often stiff enough to cut into various shapes. Doughs generally are used for low sugar to flour ratio products such as breads, biscuits, etc. Doughs, while plastic, are not flowable.

Batter: as used herein, the term "batter" refers to an intermediate food product that has a purposefully minimized gluten development. Batters are inelastic and are more flowable than dough. Liquid added to make the batter forms a continuous batter medium in which other ingredients may be dispersed. A batter cooks into a soft, moist and sometimes crumbly product. A batter is typically prepared by blending, creaming, stirring or whipping and is generally thin enough to pour or scoop or squeeze out of a container.

Baked Product: Baked products may have either a soft, crisp, or intermediate character and be of either of a white, light, dark or intermediate type.

Food composition: As used herein, the term "food composition" includes any raw, prepared or processed products intended for human consumption by eating or drinking.

Foodstuff: As used herein, the term "foodstuff refers to an ingredient of a food composition, in unmodified form, such as water, flour, sugar, eggs, etc. The term "foodstuff also includes food-improving additives such as spices, extracts, seasonings, vitamins, minerals, and the like.

Leavening Agent: During the baking or heating of doughs and batters, heat converts some water to steam, causing a minor amount of gas bubble formation and expansion and minimal rise. Leavening agents create additional rise by producing carbon dioxide, which both forms and expands gas bubbles inside doughs and batters. Leavening agents may be either chemical, such as baking soda or baking powder, or yeast.

Flavor: Yeast flavor components include metabolic by-products such as phenols, esters, diacetyls, alcohols and the like; and various intracellular and extracellular components of yeast such as lipids, proteins, polysaccharides, acids, enzymes and the like.

Aroma: Volatile compounds produced incident to the browning and flavoring aspects of the present contribute to the aroma of the invention.

Browning: The heat driven chemical reactions responsible for browning of baked or heated products related to the invention include the caramelization of sugars and the Maillard reaction between naturally occurring reducing sugars, amino acids, amines, peptides and proteins which results in the formation of colored melanoidins.

The Invention

The present invention discloses a yeast isolate, VS-I NRRL Y-30880, which imparts an appealing universal bake flavor to foodstuffs and/or food compositions.

Without limiting the invention in any way, it is believed that the enhanced flavor, aroma and browning result from the enzymes and metabolic products produced by the yeast isolate of the invention during the fermentation process.

The yeast isolate of the invention is capable of storage for three to four weeks at room temperature or at 4°C in closed, opaque paper bags having plastic interiors such as polyethylene. When mixed with flour, long term storage of the yeast under these conditions is also possible. Viable storage periods include one month, six months, one year, and two years or more. In addition, cake and dried yeast can be stored frozen. The present yeast isolate may be stored or used to impart the present universal bake flavor to foodstuffs and/or food compositions in liquid, compressed, cream, cake, dried, active, or deactived forms.

In cake form, the yeast isolate of the invention has between about 55 and 85% moisture content, more preferably between about 60 and 80% moisture content, more preferably between about 65 and 75% moisture content and most preferably about 70% moisture content.

In dried form, the yeast isolate of the invention has between about 0 and 12% moisture content, more preferably about 2 and 10% moisture content and most preferably between about 6 and 8% moisture content.

In cream form, the yeast isolate of the invention has between about 8% and 20% yeast solid content, more preferably between about 18 and 20% yeast solid content

Extracts of the yeast isolate of the invention are prepared by the lysis of the yeast cells followed by the removal of cellular debris while retaining the flavor and aroma improving components that comprise the universal bake flavor of the present invention. It will be recognized by one of ordinary skill in the art that several methods are available for lysis of the yeast cells of the present invention, including, by way of example, enzymatic degradation, mechanical breakage, freeze -thaw cycle breakage or any combination of these cell wall degrading phenomena. It will also be recognized by one of ordinary skill in the art that several methods for the removal of cellular debris from the yeast lysate are available that allow retention of the components comprising the universal bake flavor of the invention, including, by way of example, centrifugation, decanting, filtration, column chromatography and bed-settling chromatography. The production of extract of the yeast isolate of the invention is preferably conducted without loss of activity of the metabolic and cellular components of the yeast such as enzymes, proteins, polysaccharides, etc.

In one embodiment of the invention, the yeast isolate of the invention may, but need not be, mixed with flour. The flour may be of any type including, for example, wheat based flours such as bread flour, cake flour, enriched flour, pastry flour, all purpose flower, self-rising flour, whole wheat flour, refined flour, enriched flour and the like. Other flours are also used including, but not limited to, rye, rice, corn, soy, teff, and other grain flours.

Another object of the invention is to provide methods for imparting the present universal bake flavor to doughs and batters. Both batters and doughs are food compositions having the essential ingredients of flour, and water and optionally salt, fat, eggs, and sugar(s), milk, soy, gluten and the like. However, batters and doughs are distinguishable. Doughs and batters related to the invention are those to which the present yeast isolate imparts the present universal bake flavor, and these doughs and batters may be of any type and any form including fresh, chilled, frozen, baked, fried, deep-fried, heated, re-heated, or par-baked forms and the like.

It is envisioned that the doughs related to the invention include those used to make pizza crusts, bagels, pastries, buns, rolls, breads and the like. The bread doughs related to the invention may be of any type including doughs for making French, sourdough, wheat, oat, white, rye, pumpernickel, foccacia, potato breads and the like. The particular process for mixing and fermenting doughs relating to the invention may be any of the conventional processes, including the conventional straight dough method, sponge dough method, continuous method and semi-continuous methods. Ingredients may be added to doughs related to the invention for these particular methods, including chemical blowing agents, emulsifϊers, elastic producing agents and the like. Traditional handcrafted methods are also envisioned.

It is envisioned that the batters related to the invention include those for making waffles, muffins, pancakes, crepes, pastries, cookies, brownies, popovers, rolls and the like. It is envisioned that the yeast isolate of the invention, in liquid, film, paste, cream, cake, dried, active or deactivated forms, may be used to impart the universal bake flavor of the invention to doughs and batters by thorough mixing, layering or superficial application to the doughs and batters. Further, the present yeast isolate may be productively added to the doughs and batters at any time during their processing including prior to, during, or after combining ingredients or prior to, during or after baking, heating, or re-heating to enhance the aroma and flavor of the baked or cooked items. Another object of the invention is to provide methods for imparting the present universal bake flavor to baked products. It is envisioned that baked products relating to the invention are those to which the present yeast isolate imparts the present universal bake flavor and these baked products may be of any type and in any form including fresh, chilled, frozen, heated, re-heated, or par-baked, forms and the like. The baked products related to the invention may, but need not be, produced from the doughs and batters related to the invention. Examples of baked products related to the invention include, but are not limited to, bagels, breads, breadcrumbs, popovers, pizza, buns, rolls, cookies, brownies, pastries and the like.

It is envisioned that the doughs, batters and baked products related to the invention may be chemically or yeast leavened or unleavened. Further, the yeast isolate of the invention may, but need not, act as a leavening agent in the leavened doughs, batters and baked products of the invention. When used as a leavening agent, the yeast isolate of the invention must be in active form. The yeast isolate of the invention can also be used as an additive to a commercial yeast strain or to flour to achieve enhanced flavor, aroma and browning. In this case the yeast isolate of the invention is added in an amount of 0.1% - 10% of the weight of the flour used in the recipe. More preferably, the yeast isolate of the invention is added in an amount of 0.5% - 5%, even more preferably an amount of 1% - 3% and most preferably an amount of 1.6% - 1.7% of the weight of the flour. When the yeast isolate of the invention is used as an additive to a flour based product, such as bread mix, it can be stored long term as described above.

Foodstuffs and/or food compositions relating to the invention are those to which the present yeast isolate imparts the universal bake flavor of the invention, and these foodstuffs and/or food compositions include, but are not limited to, the doughs, batters and baked products as well as to gravies, pancakes, crepes and the like. Foodstuffs and/or food compositions relating to the present invention may contain natural or supplemented levels of nutrients, stimulants, depressants or mixes thereof in the form of minerals, vitamins, carbohydrates (including sugars), alcohol, proteins, fats and the like. The yeast isolate of the invention may be incorporated into foodstuffs and/or food compositions at any time including prior to, during or after preparation or re-preparation for human consumption.

It is envisioned that the yeast isolate of the invention, in liquid, film, paste, cream, cake, dried, active, deactivated or rehydrated forms may be used to impart the universal bake flavor of the invention to baked products and foodstuffs and/or food compositions by thorough mixing, layering or superficial application to the baked products and foodstuffs and/or food compositions.

Another aspect of the invention is that imparting the present universal bake flavor to foodstuffs and/or food compositions improves the flavor, aroma and browning characteristics, or a mixture thereof, to those foodstuffs and/or food compositions. The present universal bake flavor produced by the yeast isolate of the invention is comprised of highly attractive and appetizing flavors and aromas which improve the flavor and aromas of the doughs, batters, baked goods, foodstuffs and/or food compositions. Further, the universal bake flavor produced by the present yeast isolate is capable of conferring additional, superior browning to the heated foodstuffs and/or food compositions.

When used as a flavoring, aromatizing, or browning agent, the yeast isolate of the invention may be in either active or deactivated form. Further, the yeast of the invention may act as a flavoring, aromatizing or browning agent in liquid, film, paste, cream, cake, dried, active, deactivated or rehydrated forms when either mixed throughout, layered or superficially applied to doughs, batters, baked products or foodstuffs and/or food compositions. Methods of superficial application include, but are not limited to, brushing, spraying, dunking, rolling, shaking, rubbing and sprinkling.

Another object of the invention is rapid preparation of the foodstuffs and/or food compositions in commercial or non-commercial quantities. For example, the yeast isolate of the invention is capable of improving the flavor, aroma, browning or mixture thereof of foodstuffs and/or food compositions in less than 2 hours, less thanl hour, less than 45 minutes, less than 30 minutes, or less than 15 minutes. Preferably, less than 10 minutes, less than 9 minutes, less than 8 minutes, less than 7 minutes, less than 6 minutes, less than 6 minutes, less than 5 minutes, less than 4 minutes, less than 3 minutes, less than 2 minutes, less than 1 minute or instantly.

It is yet another object of the invention to improve the texture, flavor and nutritional value of a food, food composition or foodstuff. For example, the yeast isolate of the invention can be used in the processes disclosed in US 20040248280, US 20030230245, US 6,737,262, US 4,582,708, US 4,055,666 and other processes that result in, for example, animal feed or animal feed additives containing yeast. These processes encompass a wide variety of methods where yeast is used to ferment at least one liquid and at least one cereal grain. The cereal grain can be corn, soybeans, wheat, oats, sorghum, rye, etc. and the liquid can be water, molasses, honey, milk, etc. The resultant mixture is either fed directly to animals or is used as a feed additive to increase the flavor, texture or nutritional content of the feed. When used as a feed additive, the resulting fermentation product is either added directly or the entire fermented product (e.g. resulting culture media/product) is dried prior to mixing with the feed. Ideally, when added in a dried state, the drying is conducted without destroying the activity of the various yeast factors, B- vitamins and other fermentation products.

Example 1 - DNA fingerprinting

DNA fingerprinting was performed on VS-I NRRL Y-30880. This method involves in vitro amplification of variable sized regions of DNA by PCR (Polymerase Chain Reaction). Specifically a Random Amplified Polymorphic DNA (RAPD) reaction is performed and the subsequent PCR products are separated according to their size on an agarose gel. During the RAPD reaction, multiple regions of the genome are amplified and, as such, different strains of yeast display different banding patterns or "fingerprints." This method is excellent for strain differentiation and has proven to be useful for many other processes.

A. Test for absence of contamination:

The yeast powder was tested to ensure the absence of any contamination. The yeast was suspended in sterile YPD medium and plated on a YPD plate. All the colonies appearing on the plate were found to be identical. No contamination was observed. That is, only one type of yeast population was present.

B. (GTG) 5 Finger Printing

PCR finger printing with (GTG) 5 has been used to differentiate intra-species differentiation. Following primer was used to perform inverse PCR.

5'-GTG GTG GTG GTG GTG -3

The PCR conditions are as follows:

Step-1 : Denaturation-94°C-5 minute Step-2: Denaturation-94°C-1 minute Annealing-55°C-45 seconds

Extension-72°C-1 minute 30 seconds

Cycles: 40

Step-3 : Extension-72°C-5 minutes

Buffer composition: 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl_2, 0.001% gelatin, 200 μM dNTPs, and 0.2 μM primers.

Template amount: 25 ng Enzyme: 1 unit of Taq Polymerase

DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel. A reference yeast strain SEY6210 was used as a control and reference. Figure 1 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y-30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker. The views present (A) less exposure, (B) more exposure and (C) Maximum exposure. The gel banding pattern highlights the differences between VS-I NRRL Y-30880 and the SEY6210 reference stain.

C. (GAC) 5 Finger Printing PCR finger printing with (GTG) 5 has been used to differentiate intra-species differentiation. The following primer was used to perform inverse PCR.

5'-GAC GAC GAC GAC GAC -3

The PCR conditions are as follows:

Step-1 : Denaturation-94°C-5 minute

Step-2: Denaturation-94°C-1 minute Annealing-45°C-45 seconds

Extension-72°C-1 minute 30 seconds Cycles: 40

Step-3: Extension-72°C-5 minutes

Template amount: 25 ng

Enzyme: 1 unit of Taq Polymerase

DNA fingerprinting was performed as above and the products were resolved on 1 % agarose gel. A reference yeast strain SEY6210 was used as a control and reference. Figure 2 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y-30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker. The views present (A) less exposure, (B) more exposure and (C) Maximum exposure. The gel banding pattern highlights the differences between VS-I NRRL Y-30880and the SEY6210 reference stain. Specifically the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.

D. Ml 3 Finger Printing

PCR fingerprinting with Ml 3 has been used to differentiate intra-species differentiation. The following primer was used to perform inverse PCR.

5 ' -GAGGGTGGCGGTTCT-3 ' The PCR conditions are as follows:

Step-1 : Denaturation-94°C-1 minute Step-2: Denaturation-94°C-1 minute Annealing-45°C-20 seconds Extension-72°C-2 minutes Cycles: 40

Step-3: Extension-72°C-5 minutes Buffer composition: 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl_2, 0.001% gelatin,

200 μM dNTPs, and 0.2 μM primers. Enzyme: 1 unit Taq Polymerase Template amount: 25 ng

DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel. A reference yeast strain SEY6210 was used as a control and reference. Figure 3 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker. The views present (A) less exposure, (B) more exposure and (C) Maximum exposure. The gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.

E. (GACA) 4 Finger Printing

PCR fingerprinting with (GACA) 4 has been used to differentiate intra-species differentiation. The following primer was used to perform inverse PCR.

5'-GACA GACA GACA GAC A-3'

The PCR conditions are as follows:

Step-1 : Denaturation-97°C-3 minutes Step-2: Denaturation-94°C-1 minute Annealing-50°C~20 seconds Extension-72°C-3 minutes Cycles: 40 Step-3: Extension-72°C-5 minutes

Buffer composition: 2OmM tris H Cl pH8.3, 5OmM KCl, 3mM MgCl_2, 0.001% gelatin,

DNA fingerprinting was performed as above and the products were resolved on 1% agarose gel. A reference yeast strain SEY6210 was used as a control and reference. Figure 4 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker. The views present (A) less exposure, (B) more exposure and (C) Maximum exposure. The gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically, the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.

F. RF-2 Finger Printing

PCR finger printing with (GACA) 4 has been used to differentiate intra-species differentiation. The following primer was used to perform inverse PCR.

5'-CGGCCCCTGT-3'

The PCR conditions are as follows:

Step-1 : Denaturation-95°C-1 minute Step-2: Denaturation-94°C-30 seconds Annealing-36°C-1 minute Extension-72°C-2 minutes Cycles: 40

DNA fingerprinting was performed as above and the products were resolved on 1 % agarose gel. A reference yeast strain SEY6210 was used as a control and reference. Figure 5 presents the results where Lane 1 contains a lOObp ladder; lane 2 shows VS-I NRRL Y- 30880, lane 3 shows the SEY6210 reference and lane 4 is a Hind III digested lambda DNA marker. The views present (A) less exposure, (B) more exposure and (C) Maximum exposure. The gel banding pattern highlights the differences between VS-I NRRL Y- 30880 and the SEY6210 reference stain. Specifically, the additional bands produced by VS-I NRRL Y-30880 indicate that the strain belongs to a different group.

References:

1. M. Margarida et al., (1996) Applied and Environmental Microbiology, 62 (1), 41- 46.

2. Andrighetto et al., (2000) Letters in Applied Microbiology 30, 5-9.

3. Jianping et al., (2000) J Clin Microbiology 38 (3), 1214-1220.

4. Paffetti et al., (1995) Research in Microbiology 146 (7), 587-594.

5. Capece, A. et al., (2003) International Journal of Food Microbiology 84 (1), 33- 39.

6. M. Caruso et al., (2002) Letters in Applied Microbiology 34, 323-328.

Example 2

50 liter nutrient medium containing 5% glucose, 1% ammonium sulfate, 0.3% KH₂ PO₄, 0.1% MgSO₄ ^• 7H₂ O, 0.05% CaCl₂ ^• 2 H₂O, 0.1% corn steep liquor of pH 5.5, is put into a 70 liter jar fermenter, and sterilized at 1 10 ° C. for 15 minutes, following which 200 ml of a seed culture broth of VS-I NRRL Y-30880 cultured with aerobic shaking in the same culture medium at 30° C for 18 hours, is inoculated, and cultured aerobically at 30° C for 20 hours with vigorous aeration and stirring at 500 r.p.m., under a pressure of 0.5 kg/cm².

After the cultivation, 2.75 kg of yeast cells in the form of a cake with a water content of 60% is obtained by centrifugation. The cake is then washed with water. Additional water is added to the cake to prepare 8.0 liter of a suspension of yeast cells.

The suspension is mixed with 150 ml ethyl acetate and mixed well by stirring. Then, the suspension is divided into 1.0 liter suspensions and the pH of the divided suspension is adjusted to the range of 5.5 to 7.5 with 30% NaOH. Each suspension is allowed to stand at 45 ° C for 18 hours and each pH is controlled with alkali during the autolysis.

After the autolysis each autolysate suspension is heated at 90 ° C for 2.0 hours, thereby inactivating the remaining enzymes and extracting the remaining RNA.

Alternatively, a 1.0 liter suspension of yeast cells prepared in the same manner as described above is mixed with 30 ml ethyl acetate and the autolysis of the yeast cells was carried out at pH 6.2 and 52 ° C. for 20 hours with mild stirring, during which the pH of the suspension is controlled nearby 6.2 with alkali. After the autolysis, the autolysate suspension was heated at 92 ° C. for 2.0 hours, inactivating the undesirable enzymes and extracting the remaining intracellular RNA. From the heated solution, a clear extract solution is obtained by centrifugation and the solution used to wash the residue is added to the clear solution to obtain 1 liter of yeast extract.

Example 3

A₁ Batter bread mix is prepared according to the following recipe:

Bread flower 120Og

Whole wheat flour 66Og

Water 1365g

Salt 30g Instant yeast 9g

Flax seeds 6Og

VS-I deactivated 30% cake yeast 3Og

Bread sponge is made using a DeLonghi 6.62 liter stand mixer. Sponge is evenly divided into 3 baking pans and fermented for 3 hours at 23⁰C followed by baking at 205⁰C for 50 minutes to one hour.

R Batter bread mix is prepared according to the following recipe:

Bread flower 120Og

Whole wheat flour 66Og

Water 1365g

Salt 30g

Instant yeast 9g

Flax seeds 6Og

VS-I deactivated 30% cake yeast Og

Bread prepared from Example 3A produces a strong and pleasant aroma during baking while bread prepared from Example 3B produces a noticeably less intense aroma. Similarly, the bread prepared according to Example 3A has a full distinct taste compared to that produced from Example 3 B. In addition, the bread produced according to Example 3 A has a more uniform and darker brown crust than does that from Example 3B.

All references from the art and science literature cited within are hereby incorporated by reference in their entirety.

Claims

CLAIMSI Claim:

1. A universal bake flavor comprising yeast isolate VS-I NRRL Y-30880.

2. The universal bake flavor of claim 1, wherein said yeast isolate has the molecular fingerprint as set forth in any one of Figures 1-5.

3. The universal bake flavor of claim 1 , wherein said yeast isolate is in the form of a compressed yeast having about 70% moisture content.

4. The universal bake flavor of claim 1, wherein said yeast isolate is in the form of a cream.

5. The universal bake flavor of claim 1 , wherein said yeast isolate is in dried form.

6. The universal bake flavor of claim 1 , wherein said yeast isolate is mixed with bread flour.

7. A method of preparing said universal bake flavor comprising: mixing yeast isolate VS-I NRRL Y-30880 with a foodstuff.

8. A method of improving the flavor, aroma, browning or mixture thereof of a food composition comprising: combining the universal bake flavor of claim 1 with said food composition.

9. The method of claim 7, wherein said universal bake flavor acts as a leavening agent.

10. The method of claim 7, wherein said universal bake flavor does not act as a leavening agent.

11. The method of claim 7, wherein said food composition is a baked product.

12. The method of claim 7, wherein said food composition is a dough or a batter.

13. The method of claim 7, wherein said food composition is a yeast-based dough or batter.

14. The method of claim 7, wherein said food composition is selected from a group consisting of bagels, breads, breadcrumbs, popovers, buns and pizza.

15. The method of claim 7, wherein said food composition is selected from a group consisting of danishes, pancakes, and crepes.

16. The method of claim 7, wherein said food composition is a kzas.

17. The method of claim 7, wherein said food composition is a gravy.

18. The method of claim 7, wherein said universal bake flavor is applied to the surface of the food composition.

19. The method of claim 7, wherein said universal bake flavor is mixed throughout the food composition.

20. A method of improving the texture, flavor and nutritional value of a food, food composition or food stuff comprising

(a) fermenting at least one liquid and one cereal with VS-I NRRL Y-30880,

(b) adding the fermented product to a food, food composition or food stuff to improve texture, flavor and nutritional value.