Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

dc.contributor.authorJacob, Friedrich Felix
dc.contributor.authorStriegel, Lisa
dc.contributor.authorRychlik, Michael
dc.contributor.authorHutzler, Mathias
dc.contributor.authorMethner, Frank-Jürgen
dc.date.accessioned2019-08-26T12:22:40Z
dc.date.available2019-08-26T12:22:40Z
dc.date.issued2019-06-24
dc.date.updated2019-08-23T22:06:22Z
dc.description.abstractSpent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 ˚P, 16 ˚P, 20 ˚P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, H4folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes.en
dc.identifier.eissn2311-5637
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/9890
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-8902
dc.language.isoenen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subject.ddc660 Chemische Verfahrenstechnikde
dc.subject.otheryeast extracten
dc.subject.otherbrewer’s spent yeasten
dc.subject.otherautolysisen
dc.subject.otherultrasonic sonotrodeen
dc.subject.otherSaccharomyces cerevisiae/pastorianusen
dc.subject.othernon-Saccharomyces yeasten
dc.subject.otherproteinogenic amino acidsen
dc.subject.otherfolate vitamersen
dc.subject.otherbiological activityen
dc.titleSpent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Productionen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.articlenumber51en
dcterms.bibliographicCitation.doi10.3390/fermentation5020051en
dcterms.bibliographicCitation.issue2en
dcterms.bibliographicCitation.journaltitleFermentationen
dcterms.bibliographicCitation.originalpublishernameMDPIen
dcterms.bibliographicCitation.originalpublisherplaceBaselen
dcterms.bibliographicCitation.volume5en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Brauwesende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Brauwesende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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