Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content

Jacob, Friedrich; Hutzler, Mathias; Methner, Frank‐Jürgen

doi:10.1007/s00217-018-3143-z

Cited by 57 publications

(52 citation statements)

References 49 publications

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“…The propagation yeast, the spent yeast, the washed spent yeast before disruption and the macerated yeast suspension were only used after passing quality control. Tests for quality control were already described in detail in our previous work [5,6] and had to give negative results for foreign yeasts and microorganisms.…”

Section: Yeast Quality Controlmentioning

confidence: 99%

“…In a stainless steel vessel (400 mL) the process suspension (200 mL) was subjected for 30 minutes to a constant ultrasonic output of 400 W without pulsation. The resulting process heat was removed by means of a glycol-cooling bath to maintain a constant temperature of 7 • C. This disruption process was adopted according to Jacob et al [5,6].…”

Section: Ultrasonic Sonotrodementioning

confidence: 99%

“…The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes. cell that remains once the cell wall has been destroyed and removed [4][5][6]. The variety of different physiologically valuable substances in yeast cells offers the possibility of using them as yeast extract in different areas of the food industry [3,7].…”

mentioning

confidence: 99%

“…The quantity and composition of the relevant amino acids are ultimately critical to performance during fermentation [13] and also impact the beer's aroma profile [14]. From a nutritional standpoint, yeast extracts from spent yeast supply a high concentration of essential and semi-essential amino acids for human beings [5,7]. Yeast extracts are also a good source of B vitamins [6,15].…”

mentioning

confidence: 99%

“…The composition of ingredients in commercially available yeast extracts varies greatly [17]. One reason is the influence of different yeast extract manufacturing methods, which we have evaluated in previous studies [5,6]. Another reason lies in the diversity of yeast starting material [22].…”

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confidence: 99%

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Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

et al. 2019

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Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 • P, 16 • P, 20 • P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH 3 -H 4 folate, 5-CHO-H 4 folate, 10-CHO-PteGlu, H 4 folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes. cell that remains once the cell wall has been destroyed and removed [4][5][6]. The variety of different physiologically valuable substances in yeast cells offers the possibility of using them as yeast extract in different areas of the food industry [3,7]. As "yeast food", these extracts can therefore increase the free α-amino nitrogen (FAN) when fermenting beer worts with a high content of unmalted grains [8] or a high extract content (high-gravity worts) [9,10], and consequently improve the yeast's nutrient supply and fermentation performance [11,12]. Free proteinogenic amino acids supply the majority of the FAN [12]. The quantity and composition of the relevant amino acids are ultimately critical to performance during fermentation [13] and also impact the beer's aroma profile [14]. From a nutritional standpoint, yeast extracts from spent yeast supply a high concentration of essential and semi-essential amino acids for human beings [5,7]. Yeast extracts are also a good source of B vitamins [6,15]. Among these, the various naturally occurring folate vitamers play an essential role in the human diet, with the biologically active form 5-methyltetrahydrofolate (5-CH 3 -H 4 folate) fulfilling key metabolic tasks in human cells [16]. The bioactivity of yeast extracts, which is demonstrated in the form of reduction and anti-oxidative potential, also makes these extracts particularly interesting for the food industry [6,7,15,17].The majority of globally produced beer is manufactured by fermenting high-gravity worts [18]. The extract content of the wort is increased by adding sugar syrup, which modifies the nutr...

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Section: Yeast Quality Controlmentioning

confidence: 99%

Section: Ultrasonic Sonotrodementioning

confidence: 99%

mentioning

confidence: 99%