Yeast biomass, an optimised product with myriad applications in the food industry

2015 ◽  
Vol 46 (2) ◽  
pp. 167-175 ◽  
Author(s):  
Roberto Pérez-Torrado ◽  
Esther Gamero ◽  
Rocío Gómez-Pastor ◽  
Elena Garre ◽  
Agustín Aranda ◽  
...  
Keyword(s):  
Food Industry ◽  
Yeast Biomass

scholarly journals The aspects of microbial biomass use in the utilization of selected waste from the agro-food industry

2020 ◽  
Vol 15 (1) ◽  
pp. 787-796 ◽  
Author(s):  
Marek Kieliszek ◽  
Kamil Piwowarek ◽  
Anna M. Kot ◽  
Katarzyna Pobiega
Keyword(s):  
Food Industry ◽  
Industrial Applications ◽  
Waste Products ◽  
Yeast Biomass ◽  
Wide Range ◽  
Innovative Solutions ◽  
Biomass Management ◽  
Effective Use ◽  
Modern Technologies ◽  
Biomass Of Microorganisms

AbstractCellular biomass of microorganisms can be effectively used in the treatment of waste from various branches of the agro-food industry. Urbanization processes and economic development, which have been intensifying in recent decades, lead to the degradation of the natural environment. In the first half of the 20th century, problems related to waste management were not as serious and challenging as they are today. The present situation forces the use of modern technologies and the creation of innovative solutions for environmental protection. Waste of industrial origin are difficult to recycle and require a high financial outlay, while the organic waste of animal and plant origins, such as potato wastewater, whey, lignin, and cellulose, is dominant. In this article, we describe the possibilities of using microorganisms for the utilization of various waste products. A solution to reduce the costs of waste disposal is the use of yeast biomass. Management of waste products using yeast biomass has made it possible to generate new metabolites, such as β-glucans, vitamins, carotenoids, and enzymes, which have a wide range of industrial applications. Exploration and discovery of new areas of applications of yeast, fungal, and bacteria cells can lead to an increase in their effective use in many fields of biotechnology.

scholarly journals Production of Enriched Sporidiobolus sp. Yeast Biomass Cultivated on Mixed Coffee Hydrolyzate and Fat/Oil Waste Materials

2021 ◽  
Vol 9 (9) ◽  
pp. 1848
Author(s):  
Martin Szotkowski ◽  
Jiří Holub ◽  
Samuel Šimanský ◽  
Klára Hubačová ◽  
Dagmar Hladká ◽  
...  
Keyword(s):  
Food Industry ◽  
Hydrothermal Carbonization ◽  
Bioreactor Cultivation ◽  
Yeast Biomass ◽  
Yeast Strains ◽  
Coffee Grounds ◽  
Sporidiobolus Pararoseus ◽  
Circular Economics ◽  
Coffee Oil ◽  
Waste Fat

One of the most addressed topics today is the transfer from a linear model of economics to a model of circular economics. It is a discipline that seeks to eliminate waste produced by various industries. The food industry generates huge amounts of waste worldwide, particularly the coffee industry, and related industries produce millions of tons of waste a year. These wastes have potential utility in biotechnology, and in the production of energy, fuels, fertilizers and nutrients, using green techniques such as anaerobic digestion, co-digestion, composting, enzymatic action, and ultrasonic and hydrothermal carbonization. This work is focused on the biotechnological use of processed spent coffee grounds (SCG) and waste fat/oil materials by some Sporidiobolus sp. carotenogenic yeasts in the model of circular economics. The results show that selected yeast strains are able to grow on SCG hydrolysate and are resistant to antimicrobial compounds present in media. The most productive strain Sporidiobolus pararoseus CCY19-9-6 was chosen for bioreactor cultivation in media with a mixture of coffee lignocellulose fraction and some fat wastes. Sporidiobolus pararoseus CCY19-9-6 was able to produce more than 22 g/L of biomass in mixture of SCG hydrolysate and both coffee oil and frying oil. The combined waste substrates induced the production of lipidic metabolites, whereby the production of carotenoids exceeded 5 mg/g of dry biomass. On media with coffee oil, this strain produced high amounts of ubiquinone (8.265 ± 1.648 mg/g) and ergosterol (13.485 ± 1.275 mg/g). Overall, the results prove that a combination of waste substrates is a promising option for the production of carotenoid- and lipid-enriched yeast biomass.

Screening Filamentous Tropical Fungi for their Nutritional Potential as Sources of Crude Proteins, Lipids and Minerals

2010 ◽  
Vol 16 (4) ◽  
pp. 315-320 ◽  
Author(s):  
S.A. Carvalho ◽  
J.V. Coelho ◽  
J.A. Takahashi
Keyword(s):  
Fatty Acids ◽  
Filamentous Fungi ◽  
Food Industry ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Total Proteins ◽  
Penicillium Janthinellum ◽  
Syncephalastrum Racemosum ◽  
Yeast Biomass ◽  
Nutritional Potential

The use of fungal and yeast biomass in foodstuff, either as supplements or as major ingredients in formulations is an area of growing interest for the modern food industry. The aim of this study was to evaluate the nutritional potential of biomasses obtained from filamentous fungi Penicillium sclerotiorum, Penicillium janthinellum, Rhizopus stolonifer and Syncephalastrum racemosum. Biomasses presented 26-37% of total proteins, 1.7-3.5% of lipids and 4.6-9.1% of ashes. The humidity level reached 75-83%. Ashes were screened for minerals contents with a special outcome for S. racemosum biomass that presented 3438 mg/100 g (dw) of magnesium. Fatty acids present in the biomasses were screened and the palmitic (C16:0), estearic (C18:0), elaidic (18:1n9-t), oleic (18:1n9-c), linolelaidic (C18:2n6-t), linoleic (C18:2n6-c) and γ-linolenic (C18:3n6) acids were found to be the most abundant, from a total of 88-90% of identified fatty acids. Overall data indicate that the filamentous fungi studied have good nutritional properties, possessing a combination of good level of proteins, low level of fat, and presence of essential fatty acids, including omega-3 derivatives, along with the presence of Ca, Mg, Zn and Fe.

scholarly journals Study on suitable conditions for obtaining zinc – enriched yeast biomass by strain Saccharomyces pastorianus strain CNTP 4054

2017 ◽  
Vol 33 (2S) ◽  
Author(s):  
Le Hong Quang ◽  
Nguyen Thi Trang ◽  
Le Duc Manh ◽  
Nguyen Thi Minh Khanh ◽  
Trinh Thanh Ha ◽  
...  
Keyword(s):  
Food Safety ◽  
Yeast Extract ◽  
Food Industry ◽  
Nutritional Value ◽  
Fermentation Conditions ◽  
Zinc Accumulation ◽  
Food Industries ◽  
Yeast Biomass ◽  
Saccharomyces Pastorianus ◽  
High Level

Yeast has long been considered to be one of the main subjects of the food industry. Yeast has the ability to absorb and assimilate zinc to creating a group of zinc – enriched yeast products, which are source of functional products with high nutritional value, ensuring food safety. In this study, we examined, selected some conditions that affected the uptake of zinc – enriched yeast biomass by Saccharomyces pastorianus CNTP 4054 with high level of zinc accumulation. This strain was from strains collection in the Center of Industrial Microbiology, in Food Industries Research Institute. Suitable fermentation conditions for zinc – enrich biomass by strain Saccharomyces pastorianus CNTP 4054 were glucose – 200g/L, yeast extract – 50g/L, ZnSO4 – 750mg/L, fermented at 30°C for 72 Hour, input value pH = 7.  

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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