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Fractionation of baker's yeast vinasse via ultrafiltration: assessment of feasibility
Author(s) -
Vukušić Josipa Lisičar,
Millenautzki Thomas,
Sedaghati Masoud,
Schallenberg Marc,
Müller Peter,
Hof Jendrik,
Mösche Marek,
Barbe Stéphan
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14080
Subject(s) - betaine , vinasse , ultrafiltration (renal) , yeast , fractionation , chemistry , industrial fermentation , invertase , fermentation , glycine , chromatography , food science , biochemistry , sucrose , amino acid
Summary The potential of vinasse, gained from baker′s yeast production for the recovery of valuable molecules (invertase, food grade proteins and betaine), has been assessed. Particularly natural betaine, a trimethyl derivative of glycine, attracts more and more attention in human and animal nutrition. In this work, a straightforward membrane‐based process for the recovery of natural betaine and a very promising betaine‐rich protein fraction from fermentation broth of baker′s yeast was developed. The difficult separation of external invertase from yeast cells was observed in this work. Anyway, a residual invertase activity was found in vinasse, but it could not be efficiently purified to generate an industrial‐strength product. The presented process can be easily implemented in a conventional baker's yeast production plant by integrating an ultrafiltration station and an adsorption system. Based on our calculations, a potential recovery up to 1486 t year −1 of betaine‐rich proteins (5 € kg −1 ) and 593 t year −1 Betafin ® similar natural betaine (6–7 € kg −1 ) may be achieved.