Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Otilia-Gabriela BĂRBIERU, Bogdan TRICĂ, Naomi TRITEAN, Radian Nicolae NEGRILĂ, Diana CONSTANTINESCU-ARUXANDEI, Florin OANCEA
Large quantities of spent brewer’s yeast are generated as a by-product during beer production, representing a cost-effective, nutrient-rich substrate. Spent brewer’s yeast is especially rich in protein and several methods have been tested in order to maximize the protein extraction and reduce the costs of this extraction. Here we present the optimization of total protein extraction from brewer’s spent yeast by design of experiments (DOE) using a high-pressure piston homogenizer. The yeast was pre-treated with a β-glucanase for one hour at 50°C. A full factorial design with two levels, four factors (yeast amount, pressure, number of passes, enzyme concentration) was used. The model and the data indicated that two parameters (pressure, enzyme concentration) were highly significant (p < 0.05), while the other two parameters (yeast amount, number of passes) were moderately significant and not significant, respectively. The interaction between pressure and enzyme concentration was also marginally significant. Our optimization indicates that efficient extraction of proteins from brewer’s spent yeast could be obtained and up-scaled with minimal costs.
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