Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France.
Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
World J Microbiol Biotechnol. 2020 Jun 24;36(7):95. doi: 10.1007/s11274-020-02866-7.
Development of new strategies to add-value to agro-industrial by-products are of environmental and economical importance. Innovative and low-cost sources of protein and bioactive peptides have been explored worldwide. Spent brewer's yeast (SBY) is the second most relevant by-product from the brewing industry, and despite its nutritional (about 50% protein, dry weight) and technological potential, it is still underused or needs to be disposed of. SBY cells need to be disrupted to release intracellular and cell wall proteins. This procedure has been performed using autolysis, glass bead milling, enzymatic hydrolysis and ultrasound processing. Enzymatic treatment is usually performed without prior purification and is a challenging process, which involves multiple factors, but has been successfully used as a strategy to add value to agro-industrial by-products. Scope and approach: in this review, we particularly focused on enzymatic hydrolysis as a strategy to promote SBY valorisation, illustrating the state-of-the-art processes used to produce protein extracts from this material as well as exploring fundamental concepts related to the particularities of yeast cell disruption and protein hydrolysis. Furthermore, innovative applications of value-added yeast by-products in food, biotechnological and pharmaceutical industries are presented and discussed. Key findings and conclusions: the discovery of valuable compounds found in spent yeasts as well as the development of new processing methodologies have been widening the possibilities of reuse and transformation of SBY as an ingredient and innovative matrix. Once released, yeast proteins and peptides may be applied as an innovative non-animal protein source or a functional and bioactive ingredient.
开发增值农业工业副产品的新策略具有环境和经济重要性。创新的和低成本的蛋白质和生物活性肽来源已经在全球范围内得到了探索。废啤酒酵母 (SBY) 是酿造工业的第二大相关副产物，尽管它具有营养价值（约 50% 的蛋白质，干重）和技术潜力，但仍未得到充分利用或需要处理。需要破坏 SBY 细胞以释放细胞内和细胞壁蛋白质。这个过程已经使用自溶、玻璃珠磨碎、酶水解和超声处理来完成。酶处理通常在没有事先纯化的情况下进行，是一个具有挑战性的过程，涉及多个因素，但已成功用作增值农业工业副产物的策略。范围和方法：在这篇综述中，我们特别关注酶水解作为促进 SBY 增值的策略，说明了用于从该材料生产蛋白质提取物的最新工艺，以及探索与酵母细胞破碎和蛋白质水解特殊性相关的基本概念。此外，还介绍和讨论了增值酵母副产物在食品、生物技术和制药行业中的创新应用。主要发现和结论：发现废酵母中存在有价值的化合物以及开发新的加工方法，拓宽了 SBY 作为成分和创新基质的再利用和转化的可能性。一旦释放，酵母蛋白质和肽可作为创新的非动物蛋白质来源或功能性和生物活性成分应用。
