Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies

Abstract

Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.

Removal of phenolic compounds from sugarcane syrup and impact on Saccharomyces cerevisiae fermentation for β‐farnesene production

“…The chemical elements were analyzed in an Optima 7000 DV ICP‐OES (inductively coupled plasma optical emission spectrometry; Perkin‐Elmer, Massachusetts, USA) according to the ICP methodology of Oliveira et al, 2022. [ 24 ] Briefly, 200 µL of sugarcane syrup and 1.8 mL of ultrapure pure water were digested with 5 mL of nitric acid at 65% (w/w; Sigma–Aldrich) and 2 mL of hydrogen peroxide at 30% (w/w; CARLO ERBA, Emmendingen, Germany). Digestion occurred using a microwave‐assisted digester XPERT (BERGHOF, Eningen, Germany) with a temperature and pressure reaching 190°C and 40 bar for 10 min.…”

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

“…In relation to this, there is a lack of research regarding spent yeast valorisation outside Fermentation 2024, 10, 136 2 of 20 of animal feed formulations, with the majority of brewing by-product studies focusing on brewer's spent grain and/or agricultural applications. Also, the majority of research focuses on the production and characterisation of fractions extracted from spent yeast as opposed to attempting to valorise the whole cell biomass [6][7][8][9]. However, there is an ever-increasing interest in the use of single-cell organisms in human nutrition, particularly concerning proteins, as a means of feeding a growing population without the environmental requirements of meat and dairy [10][11][12].…”