Optimization of the Waste Processing Procedure of the Beer Industry and Obtaining Lipid Preparation From Yeast Biomass

Abstract

Currently, special attention is paid to the use of industrial by-products, in particular those obtained in huge quantities in the brewing and wine making process, as a source for the production of natural preparations with high biological value. In this study are presented results related to the recovery of beer yeast biomass from the sediments of the beer industry, by obtaining lipid extracts with valuable biochemical composition. Thus, applying the optimized autolysis method, with the use of sodium phosphate buffer at 45°C for the destruction of the cell wall and fractional extraction with hydric, alkaline and acidic solutions, various liquid and solid fractions were obtained from the biomass of brewer’s yeast with varied lipid content. So, in order to optimize the waste processing process of the beer industry and the complex recovery of yeast biomass, it is reasonable to include the lipid fraction extraction stage in the technological flow, after obtaining protein and mannoprotein extracts, which will be useful and as an additional step of purification of the β-glucan fraction.

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

“…It was found that the yeast contained significant amounts of proteins, including essential and immunoactives amino acids, carbohydrates, especially proteomannans and β-glucans, lipids, phospholipids, sterols, waxes, various trace elements, and had a high antioxidant activity. The results demonstrated that the yeast was an excellent source of biologically active substances and could be used for obtaining biologically active preparations (Beșliu et al, 2020;Chiseliţa et al, 2020;Tofan et al, 2021). Thus, the purpose of this research was to evaluate the biochemical composition and antioxidant activity of the different preparations, obtained from the yeast biomass of the beer industry waste.…”