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Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives

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Natural Additives in Foods

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Abstract

Saccharomyces cerevisiae is the most powerful, single-cell eukaryotic system for biological research and industrial applications, due to its remarkable resistance/tolerance to high sugar concentrations and production of several products of commercial interest. S. cerevisiae biomass can be obtained from the brewery process bleeding (spent yeast) or cultured by using strategies to attain high cell densities. Agri-food wastes or biomasses can be used as main carbon sources for its cultivation, with the aim of reducing production costs. The main product of this process is yeast extract or inactive yeast that can be integrally used as food additive due to the high content of vitamins, proteins, peptides, and amino acids or fractionated to obtain umami taste and meaty flavor, cell wall, polyphosphate and ergosterol food additives. S. cerevisiae can also be genetically modified to produce important molecules in the food additive industry. This chapter aims to provide the state of the art and some perspectives and advances in the S. cerevisiae food additives.

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Acknowledgments

The authors acknowledge fellowships from the Coordination for the Improvement of Higher Education Personnel—CAPES (processes number 88887.619536/2021-00 and 88887.495360/2020-00).

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The author declares no conflict of interest.

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Authors and Affiliations

  1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil

    Jaciane Lutz Ienczak, Isabela de Oliveira Pereira & Juliane Machado da Silveira

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  1. Jaciane Lutz Ienczak
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  2. Isabela de Oliveira Pereira
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  3. Juliane Machado da Silveira
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Correspondence to Jaciane Lutz Ienczak .

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  1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil

    German Ayala Valencia

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Ienczak, J.L., de Oliveira Pereira, I., da Silveira, J.M. (2023). Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives. In: Valencia, G.A. (eds) Natural Additives in Foods. Springer, Cham. https://doi.org/10.1007/978-3-031-17346-2_7

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