The antioxidant activity of the yeast biomass from the beer industry waste
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2021-10-16 14:49
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579.222+579.66:663.123 (1)
Microbiologie generală (89)
Microbiologie aplicată (246)
Microbiologie industrială. micrologie industrială. Fermentare, industrii de fermentare. Industria băuturilor. Industria stimulenților (391)
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CHISELITSA, Oleg; CHISELITSA, Natalia; BESHLIU, Alina; EFREMOVA, Nadejda; TOFAN, Elena; LOZAN, Ana. The antioxidant activity of the yeast biomass from the beer industry waste. In: Biotehnologii moderne - soluții pentru provocările lumii contemporane. 20-21 mai 2021, Chişinău. Chișinău, Republica Moldova: Tipografia "Artpoligraf", 2021, p. 137. ISBN 978-9975-3498-7-1.
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Biotehnologii moderne - soluții pentru provocările lumii contemporane 2021
Simpozionul "Simpozion ştiinţific naţional cu participare internaţională: "
Chişinău, Moldova, 20-21 mai 2021

The antioxidant activity of the yeast biomass from the beer industry waste


DOI: 10.52757/imb21.079
CZU: 579.222+579.66:663.123
Pag. 137-137

Chiselitsa Oleg, Chiselitsa Natalia, Beshliu Alina, Efremova Nadejda, Tofan Elena, Lozan Ana
 
Institute of Microbiology and Biotechnology
 
Proiect:
20.80009.5107.16 Preparate microbiene biologic active noi pentru majorarea potențialului reproductiv și productiv al animalelor de interes zootehnic
 
Disponibil în IBN: 11 iunie 2021


Rezumat

The yeasts of the genus Saccharomyces spp. are used as a biotechnological tool in the production of several foods, including beer, but, as a rule, after about five fermentation cycles they are wasted, with negative effects for the environment. However, the Saccharomyces yeast biomass has a diverse and rich biochemical composition of a great potential, and it can be successfully used after the completion of the fermentation process in the beer production. The biomass itself and its extracts have antiviral, antibacterial, immunomodulatory and immunostimulatory properties, antioxidant and enzymatic activities. All of that implies vast possibilities for practical applications [2-3]. During fermentation the yeasts are being exposed to different types of stress: osmotic, ethanolic, temperature, oxidative, etc. All that leads to formation of various free radicals, which can affect the quality of the yeast biomass and the biological activity of the products obtained from it. To cope with the stress conditions, yeast cells use various mechanisms to reduce the negative impacts, synthesizing various substances with antioxidant activity, including enzymes, of which the most important are catalase (CAT) and superoxiddismutase (SOD) [1]. Since the antioxidant, CAT, and SOD activities are important indices of quality of the yeast biomass, it was of interest to measure the antioxidant and enzymatic activities of the yeast biomass from the Kellers brewery from Budeshti, Chisinau. As a result of the research, it was established that the yeast biomass possessed a high antioxidant activity, the values of which varied between 35,7-44,0 mg trolox equivalent to 100 mg B/m. The CAT activity was 448-569 mmol/min per mg protein, and the SOD – 85-153 U/mg protein, depending on the fermentation cycle after which it was taken. The significant antioxidant activity of the brewer's yeast biomass was due to the substances, synthesized by the yeast strain, and to the polyphenolic compounds, which were present in essential quantities in hamei, used to prepare the must, which during the alcoholic fermentation was adsorbed to the surface of the yeast cells. Thus, we can conclude that the yeast biomass from the beer industry waste possessed high antioxidant, CAT, and SOD activities, and can serve as an excellent source of various natural products with beneficial biological activity to be used in different practical fields.