Spent yeast valorization for food applications: effect of different extraction methodologies

Ana Sofia Oliveira, Joana Odila Pereira*, Carlos Ferreira, Margarida Faustino, Joana Durão, Ana Margarida Pereira, Carla Maria Oliveira, Manuela E. Pintado, Ana P. Carvalho

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


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 generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.
Original languageEnglish
Article number4002
Number of pages12
Issue number24
Publication statusPublished - 10 Dec 2022


  • Saccharomyces cerevisiae
  • Autolysis
  • Circular economy
  • Engineered yeast
  • Enzymatic hydrolysis
  • High-pressure homogenization
  • Protein
  • Sonication
  • Sustainable process


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