Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate

• Main Authors: M Bayarjargal, E Munkhbat, T Ariunsaikhan, M Odonchimeg, T Uurzaikh, T Gan-Erdene, D Regdel
• Format: Article
• Language: English
• Published: Mongolian Academy of Sciences 2014-09-01
• Series: Mongolian Journal of Chemistry
• Subjects: spent brewer’s yeast Saccharomyces cerevisiae; enzymatic hydrolysis; Pancreatin; Flavourzyme
• Online Access: http://www.mongoliajol.info/index.php/MJC/article/view/179

<p>Spent brewer’s yeast (Saccharomyces cerevisiae) is a rich source of protein, vitamins and widely used as a raw material for production of food supplements. The autolysis and enzymatic treatment of spent brewer’s yeast using Pancreatin (2.5%) and Flavourzyme (2.5%) were performed at 45 °C and 50 °C, respectively. The autolysis and hydrolysis processes were evaluated by determining a soluble solids, soluble protein concentration and α-amino nitrogen content in a reaction mixture. The yield of pancreatic digest and α-amino nitrogen content was high in comparison with autolysis and Flavourzyme treatment. The total solids recovery in dry Yeast hydrolysate was about 50%, a protein and α-amino nitrogen content was 55.9 and 4.8%, respectively. These results show the possibility of utilizing the spent brewer’s yeast as hydrolysate using hydrolytic enzymes and use it as a food supplement after biological experiments.</p><p>DOI: <a href="http://dx.doi.org/10.5564/mjc.v12i0.179">http://dx.doi.org/10.5564/mjc.v12i0.179</a></p> <p>Mongolian Journal of Chemistry Vol.12 2011: 88-91</p>