Industrial Yeast Characterisation for Single Cell Protein Application

Abstract

Food waste and protein for food and feed are among the worldwide concerns. For years, yeast cells have been used for food production; and lately, have been applied for protein enrichment and for food recovery. Breweries, wineries, and distilleries generate a large amount of yeasts that are mostly wasted. Moreover, food loss that includes fruit waste is also a world concern, therefore, identifying the characteristics of yeast cells to drive its application to the correct source can be useful for reducing fruit waste and yeast waste. Therefore, this work aimed to evaluate the potential of yeast strains used by breweries, wineries, and distilleries for future application as single cell proteins including food waste recovery, sustainable food processing, protein for vegetarian products, or world's protein necessities. Two Saccharomyces cerevisiae (NCYC2592 and M2), and one Saccharomyces pastorianus (W34/70) were evaluated by using traditional and modern methods for evaluating four tests including permissive growth temperature, capacity to grow on different carbon sources, DNA fingerprint (physiological differentiation), and mineral content. NCYC2592 can grow at 40 °C. W34/70 can grow on melibiose and rhamnose; NCYC2592 and M2 could not grow on these carbohydrates. P, K and Mg are the most abundant minerals present in all strains. Yeasts that contain higher concentration of macro-minerals such as P, K, and Mg can grow under higher temperatures.