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Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview

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Abstract

As one of the main brewing by-products, Saccharomyces cerevisiae extracts (from spent yeast) have been commercialized as food supplement for years. Among their several claims, the application as protein source is highlighted. In fact, their high protein content (about 45–60%) including essential amino acids with high biological value, safety and low cost are primarily responsible for their spreading in agri-food sector. Meanwhile, cosmetic and health sectors have been working on yeast bioactive peptides because of their antihypertensive, antioxidant and antimicrobial properties, among others. Several studies related to valorisation of S. cerevisiae are currently ongoing, aiming to create novel products and optimize production processes. The present review aims to provide an overview from production of protein-rich extracts from S. cerevisiae to their chemical characterisation, detailing protein extraction, isolation and purification processes, as well as characterisation methods for the final extracts.

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Funding

This work was co-financed by European Regional Development Fund (ERDF), through the Operational Program for Competitiveness and Internationalization (POCI) under Alchemy project—Capturing high value from industrial fermentation bio products (POCI-01–0247-FEDER-027578).

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  1. Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal

    Ana Sofia Oliveira, Carlos Ferreira, Joana Odila Pereira, Manuela E. Pintado & Ana P. Carvalho

  2. Amyris Bio Products Portugal Unipessoal Lda, Porto, Portugal

    Carlos Ferreira & Joana Odila Pereira

Authors
  1. Ana Sofia Oliveira
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  2. Carlos Ferreira
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  3. Joana Odila Pereira
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  4. Manuela E. Pintado
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  5. Ana P. Carvalho
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Contributions

A.S. Oliveira drafted the work, being in charge of conceptualisation, literature search and writing; C. Ferreira conduced the conceptualisation, revision and edition; J.O. Pereira contributed for revision and edition; M. E. Pintado leaded the supervision and project administration; A. P. Carvalho was responsible for final revision and edition, and supervision.

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Correspondence to Carlos Ferreira, Joana Odila Pereira or Ana P. Carvalho.

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Oliveira, A.S., Ferreira, C., Pereira, J.O. et al. Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview. Biomass Conv. Bioref. (2022). https://doi.org/10.1007/s13399-022-02636-5

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