The powerful function of &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; in food science and other fields: a critical review

Que, Zhiluo; Wang, Shengnan; Wei, Mengyuan; Fang, Yulin; Ma, Tingting; Wang, Xiaoyu; Sun, Xiangyu

doi:10.48130/fia-0024-0016

2024

DOI: 10.48130/fia-0024-0016

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The powerful function of <i>Saccharomyces cerevisiae</i> in food science and other fields: a critical review

Zhiluo Que,

Shengnan Wang,

Mengyuan Wei

et al.

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2024

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Cited by 2 publications

References 108 publications

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Valorization of Residual Fractions from Defatted Rice Bran Protein Extraction: A Carbohydrate-Rich Source for Bioprocess Applications

Vieira,

Peron-Schlosser,

Conde

et al. 2024

Processes

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Defatted rice bran (DRB) is the by-product of rice bran oil extraction and presents approximately 66% carbohydrates and 15% proteins, a composition with the potential to integrate biorefinery systems. This study aimed to investigate the feasibility of residual fractions from ultrasound-assisted protein extraction from DRB as sources of carbohydrates in bioprocesses. First, DRB was exposed to protein extraction in an alkaline medium assisted by ultrasound. The residual fractions, including the precipitate from the extraction process (P1) and the supernatant from protein precipitation (S2), were combined and autoclaved to gelatinize the starch. Enzyme activity tests showed that a temperature of 70 °C was optimal for the simultaneous application of α-amylase and amyloglucosidase (AMG). To study enzymatic hydrolysis, a Full Factorial Design (FFD) 22 was employed, with α-amylase and AMG concentrations ranging from 0.12 to 0.18 mL∙L−1 and a substrate concentration (P1/S2 ratio) between 30 and 70 g∙L−1, resulting in a maximum of 18 g∙L−1 of reducing sugars (RS). Fermentation assays with Saccharomyces cerevisiae demonstrated that the hydrolysate of the residual fractions was effective for ethanol production (8.84 g∙L−1 of ethanol; YP/S: 0.614 gethanol∙gRS−1; η: 120.24%), achieving results comparable to control media (with sucrose as the substrate), indicating its potential for application in bioprocesses. These outcomes highlight a promising technological approach for utilizing DRB in integrated biorefineries.

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Valorization of Residual Fractions from Defatted Rice Bran Protein Extraction: A Carbohydrate-Rich Source for Bioprocess Applications

Vieira,

Peron-Schlosser,

Conde

et al. 2024

Processes

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Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

Elhalis

2024

Sustainability

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Specialty Saccharomyces cerevisiae strains have emerged as key contributors to innovations across various industries, offering unique functionalities that extend beyond conventional applications. This review explores the diverse roles of specialty S. cerevisiae in nutrition, winemaking, and bioethanol production. In the field of nutrition, yeast biomass serves as a sustainable and nutrient-dense source of proteins, vitamins, and bioactive compounds, presenting potential as a functional food ingredient. S. cerevisiae can bioaccumulate trace elements like selenium, zinc, and chromium, offering health benefits, but challenges in toxicity and biomass recovery must be addressed for safe use in supplements. In winemaking, S. cerevisiae enhances flavor profiles, improves fermentation efficiency, and reduces undesirable compounds, contributing to premium wine quality. The potential of S. cerevisiae in novel applications is vast, including the development of low-alcohol wines, cryotolerant strains for improved fermentation at lower temperatures, and reduced chemical additives, highlighting its versatility in enhancing wine quality and sustainability. Furthermore, specialty S. cerevisiae plays a pivotal role in bioethanol production, with strain selection and further improvement leading to enhanced yield and efficiency, particularly from lignocellulosic biomass. By examining the latest innovations in each of these areas, this review highlights the versatility and potential of specialty S. cerevisiae in advancing sustainable development and enhancing product quality across sectors.

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The powerful function of <i>Saccharomyces cerevisiae</i> in food science and other fields: a critical review

Cited by 2 publications

References 108 publications

Valorization of Residual Fractions from Defatted Rice Bran Protein Extraction: A Carbohydrate-Rich Source for Bioprocess Applications

Valorization of Residual Fractions from Defatted Rice Bran Protein Extraction: A Carbohydrate-Rich Source for Bioprocess Applications

Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

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