From Waste to Value: Extraction of Protease Enzymes from Brewer's Spent Yeast.

ABSTRACT: This study investigates the potential of additive-free extraction techniques to produce a proteolytically active yeast extract for use in the food industry. Brewer's spent yeast, a by-product of the brewing industry, is utilized as a feedstock, and thus a new route for its valorization is proposed. Four methods of releasing these components while maintaining their intrinsic bioactivity are investigated: thermal autolysis, ultrasonication, cell milling and high-pressure homogenization. Thermal yeast autolysis resulted in the highest release of protease activity, with 2.45 ± 0.05 U/g_dm after 3 h incubation at 45 °C. However, autolysis poses challenges for automation, and thus a stop criterion, due to the lack of in-line enzyme activity assays,. While glass bead treatment gave the

SUBMITTER: Schottroff M 

PROVIDER: S-EPMC11817683 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature