Spent brewer's yeast extracts as a new component of functional food

Podpora, B.; Świderski, F.; Sadowska, Anna; Rakowska, Rita; Wasiak‐Zys, Grażyna

doi:10.17221/419/2015-cjfs

Cited by 79 publications

(52 citation statements)

References 22 publications

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“…For a brewery spent yeast, Podpora et al established a protein content of 625 mg/g or 638 mg/g yeast extract, without giving details on the yeast strain or process conditions. Protein from the fermentation medium was also recorded for the yeast extract production and the higher conversion factor of 6.25 was applied [35].…”

Section: Samplementioning

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: Samplementioning

confidence: 99%

“…Only Bbru 12 • P and Scer 12 • P showed no significant difference (t-test p-value > 0.05). In literature, for the ash content, a range from 78 mg/g to 140 mg/g yeast extract is found [15,34,35]. Due to different yeast strains, fermentation media and yeast extract production processes, a direct comparison is not possible.…”

Section: Samplementioning

confidence: 99%

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

et al. 2019

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“…This restricts the use of BSY to the status of a dietary supplement as powders, flakes, tablets or in liquid form, rich in bioactive compounds: vitamins, especially B vitamins and minerals (calcium, phosphorus, potassium, magnesium, copper, iron, zinc, manganese, selenium and chromium). In order to be used as dietary supplement, BSY has to be subjected to a debittering process that can conventionally be achieved by washing with an alkaline aqueous solution or by water vapour distillation with or without an organic solvent treatment [81,82].…”

Section: Brewing Technologymentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

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“…SYC from brewing process is one of interesting nutrient sources due to its high content Table 1). The high protein content in SYC also indicates its prospective use as an inexpensive protein source [31]. It has been reported that SYC also contained high amounts of vitamins and minerals [32], which may be suitable as nutrient sources for yeast cultivation.…”

Section: Methodsmentioning

confidence: 99%

Acid Hydrolysis of Brewers’ Industrial Wastes and Their Use for Lipid Production by Oleaginous Yeasts

Sae-ngae

Cheirsilp

Suksaroj

et al. 2019

J. of Wat. & Envir. Tech.

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Brewers' spent grain (BSG) and spent yeast cell (SYC) are the wastes from mashing and fermentation process of beer. The compositions of BSG were 24.49 ± 0.91% hemicellulose, 20.86 ± 0.60% cellulose and 9.62 ± 0.40% lignin, while those of SYC were 46.97 ± 0.07% protein, 21.32 ± 0.08% carbohydrate and 5.73 ± 0.57% lipids. BSG and SYC were acid hydrolyzed using different solid loadings at 5-24%. The optimal solid loadings for BSG and SYC that gave maximum sugar concentration were 15% and 24%, respectively. Sugar compositions in BSG hydrolysate were 22.02 ± 0.8% glucose, 45.83 ± 1.53% xylose, and 32.13 ± 2.3% arabinose, while those found in SYC hydrolysate were 31.43 ± 0.38% glucose and 69.57 ± 1.04% mannose. Both hydrolysates were used as nutrient sources at the same sugar concentration of 40 g/L for cultivation of three oleaginous yeasts, Trichosporonoides spathulata JU4-57, Rhodotorula mucilaginosa G43 and Yarrowia lipolytica TISTR 5151. BSG hydrolysate gave higher biomass than SYC hydrolysate possibly due to a higher content of suitable sugars for cell growth. Among three yeasts, T. spathulate JU4-57 gave the highest lipid yields of 62.9 ± 5.67 and 39.9 ± 0.62 mg/g-substrate on BSG and SYC hydrolysates, respectively. This study may contribute greatly to low-cost production of oil sources for biodiesel production and may help to increase the environmental and economic sustainability of the brewery business.

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Spent brewer's yeast extracts as a new component of functional food

Cited by 79 publications

References 22 publications

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

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

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Acid Hydrolysis of Brewers’ Industrial Wastes and Their Use for Lipid Production by Oleaginous Yeasts

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