A novel source for the commercial synthesis of Yeast β-glucans

A novel source for the commercial synthesis of yeast β-glucans was investigated by Varelas et al. (2016). The group isolated β-glucans for the first time from winery spent yeast biomass. During the winemaking process, a byproduct known as wine lees is produced. Most byproducts include spent yeasts, bacteria, tartaric acid, ethanol, phenolics, and

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,

Yeast as a Source of β-Glucans

Yeasts are unicellular fungi that reproduce asexually through budding or fission and sexually through spore formation. Currently, 500 yeast species are recognised. The most often used yeasts are S. cerevisiae, which are used in winemaking and brewing and the creation of a variety of nutraceutical goods . Most commercially available hormones are pro