Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry

Natalia, Chiseliță; Chiseliţa, Oleg; Beșliu, Alina; Efremova, Nadejda; Tofan, Elena; Sprincean, Ana; Daniliș, Marina; Rotari, Doina; Rotaru, A.

doi:10.2478/aucft-2022-0011

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…Following the reduction of NBT, nitroformazan is formed, which has a blue color, the intensity of which is proportional to the amount of reduced NBT. The degree of inhibition of this process depends on the activity of the enzyme [32] [33].…”

Section: Physico-chemical Methods Of Analysismentioning

confidence: 99%

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

Chioru,

Chiselita,

Suhodol

et al. 2023

FNS

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In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.

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Section: Physico-chemical Methods Of Analysismentioning

confidence: 99%

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

Chioru,

Chiselita,

Suhodol

et al. 2023

FNS

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“…They are recognized as non-traditional immunostimulants demonstrating antimicrobial, antiviral and antitumor activities [1][2][3]. Moreover, their antimutagenic and antioxidant properties have been confirmed [4][5] and their effectiveness in wound healing has been proven [6].…”

Section: Introductionmentioning

confidence: 99%

Obtaining yeast mannoproteins with antimicrobial properties

Kuntsova,

Meledina,

Davydenko

et al. 2023

FFHD

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Introduction: Mannoproteins (MP) contained in the yeast cell wall (YCW) have high biological activity and possess several techno-functional properties. They are actively used in oenology, as a colloidal stabilizer and an inhibitor of the crystallization of potassium bitartrate, agriculture, as a feed additive for animals, the food industry, as an emulsifier. We obtained MP from Saccharomyces cerevisiae yeast and evaluated antimicrobial properties against Bacillus subtilis and Escherichia coli.Methods: YCW was obtained by autolysis of 15% yeast suspension of S. cerevisiae for 24 h at the temperature of 55° C with the initial pH of 5.0 and mixing at 120 rpm. MP preparations from YCW were obtained in two ways, namely, thermal extraction at the temperature of 121° C and alkaline extraction. The precipitated protein was dried in a dehydrator and then crushed. After that, MP were tested in relation to two cultures of E. coli and B. subtilis by sowing on liquid and solid nutrient media, with the addition of MP preparation obtained by various methods and different concentrations.Results: As a result of induced autolysis, YCW was obtained with a yield of 27%. The MP yield after thermal and alkaline extraction was 12.0 and 12.9%, respectively. In relation to E. coli, alkaline MP showed the inhibitory ability of 37% at the preparation concentration of 5% (m/v). The fraction obtained by thermal means demonstrated minimal antimicrobial activity (AA). Inhibition was 4% relative to the control sample at the preparation concentration of 3% (m/v). According to the experimental data obtained with respect to B. subtilis, AA of the alkaline (3% m/v) fraction was 80%. The thermal (5% m/v) fraction did not manifest AA, on the contrary, it acted as a catalyst for colony growth.Conclusions: Mannoprotein obtained by alkaline extraction showed an inhibitory effect on the growth of B. subtilis and E. coli. The resulting preparation can be used as a feed additive to agriculture animals as an alternative to antibiotics. With proper cleaning, this preparation can be used in medicine and cosmetology. Keywords: mannoprotein, cell wall, yeast, Saccharomyces cerevisiae, antimicrobial properties

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Tofu wastewater recovery for mannoprotein production from yeast and mold cell walls

Wahyudi,

Lara Utama,

Frediansyah

2024

International Journal of Food Properties

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Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry

Cited by 3 publications

References 22 publications

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

Obtaining yeast mannoproteins with antimicrobial properties

Tofu wastewater recovery for mannoprotein production from yeast and mold cell walls

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