Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies

Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies

Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes genera...

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Bibliographic Details
Main Authors: Ana Sofia Oliveira, Joana Odila Pereira, Carlos Ferreira, Margarida Faustino, Joana Durão, Ana Margarida Pereira, Carla Maria Oliveira, Manuela E. Pintado, Ana P. Carvalho
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
protein
engineered yeast
autolysis
high-pressure homogenization
enzymatic hydrolysis
sonication
Online Access:https://www.mdpi.com/2304-8158/11/24/4002

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https://www.mdpi.com/2304-8158/11/24/4002

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