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Yeast Biomass: A By-Product for Application in the Food, Energy, Plastics, and Pharmaceutical Industries

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Handbook of Waste Biorefinery

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Abstract

The production of beer and bread by using exogenous yeast of Saccharomyces cerevisiae became an usual practice at the end of the nineteenth century and its use by wineries in new wine regions of the USA, South Africa, Australia, and New Zealand occurred in the 50s decade and large quantities of dry yeasts started to be generated in European countries by yeast biomass producing industries in the 60s. As a result, there was a great demand for yeast biomass, mainly by the industries of alcoholic beverages fermented and distilled. Yeast biomass is an important raw material for the beverage industry and also an important by-product of that industry. Especially, the production of beer which initially started as a hand make activity has become an industrial power around the world and for this reason, yeast biomass is one of the by-products of the beer-brewing process. In addition to the industrial importance of yeast biomass reported before, the existence of a large number of academic researches enhances the importance of yeasts, especially Saccharomyces cerevisiae and related species that can be used to produce important compounds in the food, energy, and pharmaceutical fields. Finally, recent studies developed at the molecular level have achieved significant advances in the field of genetic engineering intending to convert raw materials into products of good quality and high value.

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Authors and Affiliations

  1. Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del Rei, Ouro Branco, MG, Brazil

    Ana Maria de Oliveira & Enio Nazaré de Oliveira Junior

Authors
  1. Ana Maria de Oliveira
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  2. Enio Nazaré de Oliveira Junior
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Correspondence to Enio Nazaré de Oliveira Junior .

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Editors and Affiliations

  1. Food Science and Technology Department, Federal University of Santa Maria, Santa Maria, Brazil

    Eduardo Jacob-Lopes

  2. Food Science and Technology Department, Federal University of Santa Maria, Santa Maria, Brazil

    Leila Queiroz Zepka

  3. Food Science and Technology Department, Federal University of Santa Maria, Santa Maria, Brazil

    Mariany Costa Deprá

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de Oliveira, A.M., de Oliveira Junior, E.N. (2022). Yeast Biomass: A By-Product for Application in the Food, Energy, Plastics, and Pharmaceutical Industries. In: Jacob-Lopes, E., Queiroz Zepka, L., Costa Deprá, M. (eds) Handbook of Waste Biorefinery. Springer, Cham. https://doi.org/10.1007/978-3-031-06562-0_16

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