Valorization of Winery Spent Yeast Waste Biomass as a New Source for the Production of β-Glucan

Varelas, Vassileios; Tataridis, Panagiotis; Liouni, Maria; Nerantzis, Elias T.

doi:10.1007/s12649-016-9530-4

Cited by 37 publications

(40 citation statements)

References 44 publications

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“…This study could comprise a quantitative indicator for the industrial production of yeast β-glucan from defined cell cultures but also from other yeast sources like breweries' [23] and wineries' spent yeast biomass [40].…”

Section: Discussionmentioning

confidence: 99%

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Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

et al. 2017

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Yeast β-glucan polysaccharide is a proven immunostimulant molecule for human and animal health. In recent years, interest in β-glucan industrial production has been increasing. The yeast cell wall is modified during the fermentation process for biomass production. The impact of environmental conditions on cell wall remodelling has not been extensively investigated. The aim of this research work was to study the impact of glucose and NaCl stress on β-glucan formation in the yeast cell wall during alcoholic fermentation and the assessment of the optimum fermentation phase at which the highest β-glucan yield is obtained. VIN 13 Saccharomyces cerevisiae (S. cerevisiae) strain was pre-cultured for 24 h with 0% and 6% NaCl and inoculated in a medium consisting of 200, 300, or 400 g/L glucose. During fermentation, 50 mL of fermented medium were taken periodically for the determination of Optical Density (OD), cell count, cell viability, cell dry weight, β-glucan concentration and β-glucan yield. Next, dry yeast cell biomass was treated with lytic enzyme and sonication. At the early stationary phase, the highest β-glucan concentration and yield was observed for non-NaCl pre-cultured cells grown in a medium containing 200 g/L glucose; these cells, when treated with enzyme and sonication, appeared to be the most resistant. Stationary is the optimum phase for cell harvesting for β-glucan isolation. NaCl and glucose stress impact negatively on β-glucan formation during alcoholic fermentation. The results of this work could comprise a model study for yeast β-glucan production on an industrial scale and offer new perspectives on yeast physiology for the development of antifungal drugs.

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Section: Discussionmentioning

confidence: 99%

“…The yield of β-glucan was calculated as the product of yeast cells' dry weight with β-glucan purity [40].…”

Section: Determination Of β-Glucan Yield (%)mentioning

confidence: 99%

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

et al. 2017

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“…10,13 It is important to emphasize that the autolysis procedure is directly affected by cell concentration, pH, autolysis promoter, temperature, and process time. 7,14 An alternative to the use of yeast biomass derived from wine fermentation is its application in cereal bars. Previous studies have reported that cereal bars were considered an excellent option for the use of grape seed flour from wine production.…”

Section: Introductionmentioning

confidence: 99%

“…With cell‐wall disruption, the protein becomes fully exposed to digestive enzymes, which increase its digestibility and bioavailability 10,13 . It is important to emphasize that the autolysis procedure is directly affected by cell concentration, pH, autolysis promoter, temperature, and process time 7,14 …”

Section: Introductionmentioning

confidence: 99%

Enriched cereal bars with wine fermentation biomass

et al. 2020

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BACKGROUND: Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS: Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg −1). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS: Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein.

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“…2–6% of the total volume of wine produced . Wine lees have attracted less interest for valorization, despite their content of polyphenolic substances, in concentrations ranging between 1.9 and 16.3 g kg −1 on a dry basis and 1.90 ± 0.24 g L −1 on a wet basis, tartrates in concentration between 100 and 150 kg ton −1 , and other yeast deriving bio‐active substances, like b‐glucan and squalene . Currently, wine lees are the main source of commercial tartaric acid production, an important organic acid, which is widely applied in the food, pharmaceutical, and chemical industry.…”

Section: Introductionmentioning

confidence: 99%

Tartaric acid and polyphenols recovery from winery waste lees using membrane separation processes

Kontogiannopoulos

Patsios

Mitrouli

et al. 2017

J. Chem. Technol. Biotechnol

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BACKGROUND: Wine waste lees are currently partly exploited for tartaric acid (TA) production, through an environment-offensive process, while concurrently occurring bio-active polyphenolic compounds are wasted. This paper, deals with the development of an integrated, environment friendly process, using mild conditions, for recovering TA with simultaneous exploitation of total polyphenols (TPP) from wine lees. RESULTS:A first process step, described in a previous publication, yields a liquid stream containing approx. 44.2 g L −1 TA and 323.3 mg GAE L −1 TPP. In the present study, various ultrafiltration and nanofiltration membranes are assessed, in bench-scale filtration tests, for their efficiency in separating the two main products (i.e. TA and TPP) from this stream. The most promising process configurations are also tested in a laboratory-scale cross-flow membrane filtration pilot plant and assessed concerning the separation efficiency and the membrane filtration performance, to determine process feasibility at industrial scale. CONCLUSIONS:The results show that a nanofiltration membrane with typical pore size approx. 1 kDa exhibits satisfactory separation and low-fouling filtration performance. The permeate, containing the bulk of TA (approx. 42.6 g L −1 ) could be used for TA recovery, whereas the concentrate, with antioxidant activity (EC 50 = 10.0 mg sample mg −1 DPPH . ), could be further purified to obtain polyphenolic-rich formulations.

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Valorization of Winery Spent Yeast Waste Biomass as a New Source for the Production of β-Glucan

Cited by 37 publications

References 44 publications

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

Enriched cereal bars with wine fermentation biomass

Tartaric acid and polyphenols recovery from winery waste lees using membrane separation processes

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