{"id":26860,"date":"2018-06-12T02:59:14","date_gmt":"2018-06-12T06:59:14","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/yeast-extract\/production-process\/"},"modified":"2026-02-19T03:22:42","modified_gmt":"2026-02-19T08:22:42","slug":"comment-les-extraits-de-levure-sont-ils-produits","status":"publish","type":"page","link":"https:\/\/biospringer.com\/fr\/comment-les-extraits-de-levure-sont-ils-produits\/","title":{"rendered":"Comment les extraits de levure sont-ils produits ?"},"content":{"rendered":"

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L\u2019expertise Biospringer au service du go\u00fbt<\/h2>\n

[vc_separator type=’transparent’ position=’center’ color=\u00a0\u00bb thickness=\u00a0\u00bb up=’15’ down=’15’]<\/p>\n

Au fil des ann\u00e9es, Biospringer a solidifi\u00e9 son savoir-faire en mati\u00e8re de s\u00e9lection de souches de levure et de processus, et son expertise du go\u00fbt afin de d\u00e9velopper une palette large et vari\u00e9e de profils gustatifs, qui servent le plaisir des consommateurs.<\/strong><\/p>\n

 <\/p>\n

Biospringer a une volont\u00e9 d\u2019innover continuellement et utilise ainsi une technologie de pointe. Biospringer soutient ses clients dans le d\u00e9veloppement de produits plus go\u00fbteux et plus \u00e9quilibr\u00e9s, gr\u00e2ce \u00e0 son offre d\u2019ingr\u00e9dients et \u00e0 son expertise.<\/p>\n

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Comment les extraits de levure sont-ils produits ?<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbtransparent\u00a0\u00bb up=\u00a0\u00bb20″][vc_column_text]La levure est un champignon unicellulaire microscopique, pr\u00e9sente sur Terre depuis des millions d\u2019ann\u00e9es. Comme les cellules humaines ou v\u00e9g\u00e9tales, la levure est compos\u00e9e de prot\u00e9ines, d\u2019acides amin\u00e9s, de vitamines et de min\u00e9raux, prot\u00e9g\u00e9s par une paroi cellulaire. Le contenu de cette cellule, s\u00e9par\u00e9 de sa paroi, deviendra l\u2019extrait de levure.<\/p>\n

 <\/p>\n

Ce qui en fait un ingr\u00e9dient d\u2019origine naturelle. La production d\u2019extrait de levure comporte trois \u00e9tapes principales :<\/p>\n

    \n
  1. Fermentation<\/li>\n
  2. Rupture<\/li>\n
  3. S\u00e9paration<\/li>\n<\/ol>\n

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    \n <\/span>\n
    \n <\/span>\n
    \n
    \n \"Yeast <\/div>\n
    \n <\/span>\n

    Fermentation de la levure<\/h3>\n

    Etape 1<\/h6>\n

    Une souche particuli\u00e8re de levure est s\u00e9lectionn\u00e9e selon les propri\u00e9t\u00e9s recherch\u00e9es. Cette souche, aliment\u00e9e par une source de sucre, va se multiplier. Pour optimiser sa vitesse de croissance, les niveaux de temp\u00e9rature et d\u2019oxyg\u00e8ne sont rigoureusement surveill\u00e9s. Le r\u00e9sultat de la fermentation est appel\u00e9 \u00abcr\u00e8me de levure\u00bb.<\/p>\n <\/div>\n <\/div>\n<\/div>

    \n <\/span>\n
    \n
    \n \"Yeast <\/div>\n
    \n <\/span>\n

    Rupture de la levure<\/h3>\n

    Etape 2<\/h6>\n

    Le but de cette \u00e9tape est de solubiliser le contenu de la cellule de levure. Apr\u00e8s une phase de refroidissement visant \u00e0 interrompre la multiplication de la levure, la cr\u00e8me de levure est plac\u00e9e dans de grandes cuves, puis maintenue \u00e0 une temp\u00e9rature comprise entre 45 et 55\u00b0C. Durant ce traitement thermique, les parois cellulaires sont d\u00e9truites par les enzymes naturellement pr\u00e9sentes dans la levure. Les macromol\u00e9cules des cellules de levure sont d\u00e9coup\u00e9es en mol\u00e9cules de plus petite taille, permettant d\u2019obtenir les composants \u00ab gustatifs \u00bb suivants : portion de prot\u00e9ines : peptides, acides amin\u00e9s libres (acide glutamique par exemple), acide nucl\u00e9ique : acide ribonucl\u00e9ique (ARN), oligonucl\u00e9otides, nucl\u00e9otides (IMP-GMP, etc.), polysaccharides : sucres, mannanes et glucanes... Une surveillance de la lyse est n\u00e9cessaire afin d\u2019obtenir ces composants gustatifs, dans des proportions adapt\u00e9es. Chaque param\u00e8tre de la rupture \u2013 temp\u00e9rature et pH \u2013 est crucial et influence les propri\u00e9t\u00e9s gustatives finales de l\u2019extrait de levure.<\/p>\n <\/div>\n <\/div>\n<\/div>

    \n <\/span>\n
    \n
    \n \"\" <\/div>\n
    \n <\/span>\n

    La s\u00e9paration<\/h3>\n

    Etape 3<\/h6>\n

    Ces composants aux propri\u00e9t\u00e9s gustatives sont ensuite s\u00e9par\u00e9s des parois cellulaires au moyen de proc\u00e9d\u00e9s de centrifugation et de lavage. La cr\u00e8me de levure devient alors un extrait de levure. Pour r\u00e9pondre aux besoins de ses clients, Biospringer a d\u00e9velopp\u00e9 des technologies de pointe permettant de proposer diff\u00e9rentes formes d\u2019extrait de levure, tout en pr\u00e9servant la totalit\u00e9 de ses avantages et de ses propri\u00e9t\u00e9s organoleptiques. Les extraits de levure Biospringer peuvent \u00eatre achet\u00e9s sous trois formes : liquide, p\u00e2te, poudre.<\/p>\n <\/div>\n <\/div>\n<\/div>

    \n <\/span>\n
    \n
    \n \"\" <\/div>\n
    \n <\/span>\n

    Emballage<\/h3>\n

    Etape 4<\/h6>\n

    Biospringer a mis au point des technologies de pointe pour offrir diff\u00e9rentes formes d\u2019extrait de levure tout en pr\u00e9servant toutes ses propri\u00e9t\u00e9s et ses avantages organoleptiques. Les extraits de levure Biospringer peuvent \u00eatre achet\u00e9s sous trois formes : liquide, p\u00e2te, poudre. L\u2019\u00e9vaporation, la concentration et le s\u00e9chage par atomisation sont des \u00e9tapes suppl\u00e9mentaires pour la pr\u00e9paration des formes commerciales requises d\u2019extrait de levure.<\/p>\n <\/div>\n <\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb z_index=\u00a0\u00bb\u00a0\u00bb][vc_column][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb css_animation=\u00a0\u00bbelement_from_fade\u00a0\u00bb][vc_column_inner][vc_column_text]<\/p>\n

    Vous souhaitez en savoir plus sur l’extrait de levure?<\/h4>\n

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    [vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbcenter\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb z_index=\u00a0\u00bb\u00a0\u00bb][vc_column css=\u00a0\u00bb.vc_custom_1462809083421{padding-top: 87px !important; padding-bottom: 56px !important;}\u00a0\u00bb][vc_column_text] L\u2019expertise Biospringer au service du go\u00fbt [vc_separator type=’transparent’ position=’center’ color=\u00a0\u00bb thickness=\u00a0\u00bb up=’15’ down=’15’] Au fil des ann\u00e9es, Biospringer a solidifi\u00e9 son savoir-faire en mati\u00e8re de s\u00e9lection de souches de levure…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-26860","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nProcess production : How is yeast extract made? | Biospringer<\/title>\n<meta name=\"description\" content=\"Yeast Extract production consists of 3 main steps : 1 \u2192 Fermentation 2 \u2192 Autolysis 3 \u2192 Separation. 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