Production of Yeast β-Glucans from Waste Streams

Biotechnological and commercial interest in the manufacture of yeast is continuing to grow for applications including food, livestock feed, medicinal, cosmetic, and wastewater treatment applications.

Numerous cultivation variables, such as the type and availability of carbon and nitrogen sources, the cultivation temperature, pH, degree of aeration, osmotic pressure, time of incubation and growth phase, and mode of yeast propagation all affect the content and characteristics of structural polymers in the yeast cell wall.

The polymerisation of yeast β-glucans depends on external factors, including the growth phase and carbon source. The chemical structure and concentration of the polysaccharide are also determined by the species’ genetic profile. Thus, yeast β-glucans have a variety of lengths, which may be quantified analytically. Conventional chemical characterisation techniques include Fourier transform infrared (FT-IR) and Nuclear magnetic resonance(1HNMR) which determine the structure of a molecule. The characterisation is vital as the chemical structure and function will all have effects on the immune counterpart interaction.

Yeast may be quickly grown in a variety of different growth conditions. The biomass of food-grade yeasts is chiefly produced using traditional substrates such as molasses, a byproduct of the sugar industry. Additionally, starch, distiller’s wash, whey, fruit and vegetable wastes, and unusual materials such as petroleum byproducts can also be used .