Optimum conditions for enzymatic hydrolysis of bovine blood in the presence of brewer's yeast Saccharomyces carlsbergensis were studied. In addition to the amount of blood, yeast, sodium citrate, and ethanol in the mixture, the optimum process duration and temperature were determined. The yield of the major end product (blood hydrolysate) increased from 11 to 55%, and the amino acid composition of the end product was brought to a balanced level as a result of hydrolysis optimization and addition of pancreatin to the reaction mixture.
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