Chemical Composition of the Biomass of Saccharomyces cerevisiae - (Meyen ex E. C. Hansen, 1883) Yeast obtained from the Beer Manufacturing Process

Brewer's yeast was subjected to analytical studies to determine the chemical composition of its biomass. To this end, traditional methods of analysis were used to determine ribonucleic acid (RNA), mineral elements, amino acids and fatty acids. The results showed that proteins (49.63%), carbohydrates (31.55%), minerals (7.98%), RNA (8.12%) and total lipids (4.64%) predominate in the biomass composition. The amino acid profile of the protein is suitable for human nutrition, exceeding the recommendations from the FAO/WHO/UNU for essential amino acids. It is particularly rich in lysine and could be recommended as protein supplement in cereals. It was also observed that the yeast was an excellent source of some microelements, such as selenium, chromium, nickel and lithium; that it is also a good source of dietary fiber, particularly soluble fibers; and that the content of lipids was low, with a predominance of saturated and mono-unsaturated fatty acids with 10, 16 and 18 carbon atoms

Physiochemical Characterization of the Brewers’ Spent Grain from a Brewery Located in the Southwestern Region of Parana - Brazil

Brewers' spent grain is a by-product generated in the production process of breweries formed by the solid part obtained from the wort filtration before boiling. It is mainly comprised of pulp and husk residues of the malt, but it also contains grains of the adjuncts, such as rice, maize and wheat. Quantitatively, brewers' spent grain is the main byproduct of the brewing process and currently it is used as animal feed. The objective of this study was to determine the physiochemical composition of the brewers' spent grain and its potential use in human food. To this end, brewers' spent grain samples were collected from a craft beer brewery located in the southwestern region of the state of Paraná, determining such parameters as moisture, ash, total proteins, lipids, crude fiber, carbohydrates and energy. The results revealed that the moisture and ash levels were 78.23 ± 1.45 and 3.76± 1.23g.100g-1, respectively. The figures for carbohydrates, total proteins, total fats and crude fibers were 1.89±1.21; 4.89 ± 0.29; 2.67 ± 0.68 and 4.19 ± 0.56, represented in g.100g-1 respectively. The energy values obtained were 109.23± 4.23 kcal.100g-1. As such, the conclusion can be drawn that brewers' spent grain can be used in both animal and human food

Chemical Composition of the Biomass of Saccharomyces cerevisiae - (Meyen ex E. C. Hansen, 1883) Yeast obtained from the Beer Manufacturing Process

Brewer's yeast was subjected to analytical studies to determine the chemical composition of its biomass. To this end, traditional methods of analysis were used to determine ribonucleic acid (RNA), mineral elements, amino acids and fatty acids. The results showed that proteins (49.63%), carbohydrates (31.55%), minerals (7.98%), RNA (8.12%) and total lipids (4.64%) predominate in the biomass composition. The amino acid profile of the protein is suitable for human nutrition, exceeding the recommendations from the FAO/WHO/UNU for essential amino acids. It is particularly rich in lysine and could be recommended as protein supplement in cereals. It was also observed that the yeast was an excellent source of some microelements, such as selenium, chromium, nickel and lithium; that it is also a good source of dietary fiber, particularly soluble fibers; and that the content of lipids was low, with a predominance of saturated and mono-unsaturated fatty acids with 10, 16 and 18 carbon atoms

Physiochemical Characterization of the Brewers\u27 Spent Grain from a Brewery Located in the Southwestern Region of Paraná - Brazil

Brewers\u27 spent grain is a by-product generated in the production process of breweries formed by the solid part obtained from the wort filtration before boiling. It is mainly comprised of pulp and husk residues of the malt, but it also contains grains of the adjuncts, such as rice, maize and wheat. Quantitatively, brewers\u27 spent grain is the main byproduct of the brewing process and currently it is used as animal feed. The objective of this study was to determine the physiochemical composition of the brewers\u27 spent grain and its potential use in human food. To this end, brewers\u27 spent grain samples were collected from a craft beer brewery located in the southwestern region of the state of Paraná, determining such parameters as moisture, ash, total proteins, lipids, crude fiber, carbohydrates and energy. The results revealed that the moisture and ash levels were 78.23 ± 1.45 and 3.76± 1.23g.100g-1, respectively. The figures for carbohydrates, total proteins, total fats and crude fibers were 1.89±1.21; 4.89 ± 0.29; 2.67 ± 0.68 and 4.19 ± 0.56, represented in g.100g-1 respectively. The energy values obtained were 109.23± 4.23 kcal.100g-1. As such, the conclusion can be drawn that brewers\u27 spent grain can be used in both animal and human food

Characterization of alpha-Amylase Produced by the Endophytic Strain of Penicillium digitatum in Solid State Fermentation (SSF) and Submerged Fermentation (SmF)

Α-Amylases are enzymes responsible for breaking the α-1.4 bond in polysaccharides with three or more glucose units, occupying the second place in the most widely employed enzymes in industry in the world. The objective of this study was to compare the yields of α-amylase produced by the endophytic fungus, Penicillium digitatum, strain D1-FB, isolated from Baccharis dracunculifolia D.C. (Asteraceae), through the solid state fermentation (SSM) and submerged fermentation (SmF) processes, in addition to characterizing the produced enzyme. The two fermentations were conducted for 120 hours, taking samples every 24 hours to obtain the peaks of production. The enzymes were characterized according to their optimal pH and temperature for performance and stability regarding the incubation in the presence of ions, variations in pH and temperature. The maximum yield of the enzyme was observed with SSF, using rice bran as substrate after 72 hours of fermentation, with 1,625 U/mL. The α-amylase had an optimal pH at 6.5 and optimal temperature at 45°C. All the ions resulted in a decrease in the activity of α-amylase in the concentration of 5mM. The enzyme proved to be quite stable in a pH range of 6.0 to 7.5 and up to the temperature of 37°C, but it presented great drops in activity with temperatures above 45°C and in the presence of ions at the concentration of 5 mM

Characterization of polygalacturonases produced by the endophytic fungus Penicillium brevicompactum in solid state fermentation - SSF

Polygalacturonases belong to the family of pectinases, enzymes that are in high demand in industry because of their many different applications. This study therefore sought to examine the production of polygalacturonases using an endophytic fungus, Penicilium brevicompactum, isolated from Baccharis dracunculifolia D.C. (Asteraceae) through semi solid fermentation using orange peels and citric pectin 2% as base substrate, supplemented with different carbon sources. After the fermentation process, the enzyme was characterized. The results showed that the micro-organism was able to use a wide range of carbon sources, but with polygalacturonase activity varying with each source. The highest yield, however, was achieved after 30 hours of incubation in the presence of 4% of galactose and 2% of pectin. Studies on the characterization of the polygalacturonase revealed that the optimal temperature of this enzyme is 72°C and that it maintains 60 and 15% of its maximum activity when incubated for 2 hours at 40 and 90°C, respectively. The optimal pH for the activity of the enzyme was 4.6. The enzyme retained 65 and 30% of its maximum activity when incubated at pH 3.5 and 9.5, respectively, for 24 hours at ambient temperature. The enzyme activity was stimulated by Mg2+ ions. On the other hand, it was inhibited by the ions Cs+2, Hg+2, Li+2 and Sr+2. The ions Zn+2 and Cu+2 inhibited it by 94% and 69%, respectively