Advances in yeast autolysis technology - A faster and safer new bioprocess

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorAlves, Edson Marcelino-
Autor(es): dc.creatorde Souza, Joyce Faria-
Autor(es): dc.creatorde Oliva Neto, Pedro-
Data de aceite: dc.date.accessioned2025-08-21T15:28:44Z-
Data de disponibilização: dc.date.available2025-08-21T15:28:44Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/1981-6723.24920-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222461-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222461-
Descrição: dc.descriptionThe yeast autolysis process - an endogenous and irreversible lytic event, which occurs in cells caused by the action of intracellular enzymes, proteases and carbohydrases - is a well-known and an economic process, however, there is a constant risk of serious microbial contamination since there are many nutrients in the broth and this process is slow, favoring the growing of pathogens. The present work comes up with an attempt to accelerate the autolysis of Saccharomyces cerevisiae with focus on the high yield of yeast extract production through a fast, economic and simple technology. The proposed strategy is based on decreasing the pH of the yeast suspension at the beginning of autolysis through an acid shock to activate the cell autolytic system under stressful conditions of temperature and pH. The influence of cell concentration, temperature, time and acid shock at the beginning of the autolysis on yeast extract yields were studied. The best yields of proteins and total solids were observed for autolysis treated with acid shock (H2SO4 10 µL/g of dried yeast and final pH 4.4) at 60 °C (36, 84% of protein and 48, 47% of total solids extracted) and gradual increase of temperature 45 to 60 °C (41.20% of protein and 58.48% of total solids extracted). The shock could increase the speed of the process since the control reached about 30% of extract at 60 °C and the same experiment, however, with acid shock reached more than 43% in 12 h. When considering time in an industrial scale, it could be noted that the time was very important for the productivity as well as avoiding risk of pathogen contamination in autolysis. These results were very relevant for industrial purposes in the production of yeast extract, autolyzed yeast and glucan and mannan.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionUniversidade do Estado de São Paulo (UNESP/Assis) Instituto de Pesquisa em Bioenergia (IPBEN) Laboratório Associado - Assis, SP-
Descrição: dc.descriptionUniversidade do Estado de São Paulo (UNESP/Assis) Instituto de Pesquisa em Bioenergia (IPBEN) Laboratório Associado - Assis, SP-
Descrição: dc.descriptionFAPESP: 2016/08886-6-
Idioma: dc.languageen-
Relação: dc.relationBrazilian Journal of Food Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAcid shock-
Palavras-chave: dc.subjectAutolysis-
Palavras-chave: dc.subjectDesign of experiments-
Palavras-chave: dc.subjectProtein extraction-
Palavras-chave: dc.subjectSaccharomyces cerevisiae-
Palavras-chave: dc.subjectYeast extract-
Título: dc.titleAdvances in yeast autolysis technology - A faster and safer new bioprocess-
Título: dc.titleAvanços na tecnologia de autólise de levedura − um novo bioprocesso mais rápido e seguro-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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