000168252 001__ 168252
000168252 005__ 20260130124311.0
000168252 0247_ $$2doi$$a10.1007/s11947-026-04206-3
000168252 0248_ $$2sideral$$a147762
000168252 037__ $$aART-2026-147762
000168252 041__ $$aeng
000168252 100__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000168252 245__ $$aValorization of brewer’s yeast biomass through the production of extracts by pulsed electric fields for enhancing microbial growth and wine fermentation
000168252 260__ $$c2026
000168252 5060_ $$aAccess copy available to the general public$$fUnrestricted
000168252 5203_ $$aSpent brewer’s yeast (SBY) is an abundant by-product from beer production, rich in nitrogenous compounds. However, its valorization is hindered by the resistance of the yeast cell wall and the risk of co-extracting undesirable compounds. Pulsed electric fields (PEF) offer a selective and energy-efficient alternative to recover intracellular components. This study aimed to evaluate nitrogen-rich extracts obtained by PEF-assisted extraction of SBY as a sustainable nutrient source for microbial growth and wine fermentation. SBY biomass was treated using continuous-flow PEF (15 kV/cm, 150 µs) and incubated at 37 °C for 48 h to induce endogenous proteolysis. Moreover, a sequential extraction strategy was evaluated, allowing prior recovery of glutathione before proteolytic incubation. The resulting nitrogen-rich extracts were characterized for free α-amino nitrogen (FAN) and soluble protein content and evaluated as the sole nitrogen source in Saccharomyces cerevisiae growth media and white grape must fermentation. All SBY extracts showed FAN concentrations comparable to a commercial yeast extract (250 mg /g extract). Protein content was higher at pH 8, though this did not affect growth performance. The sequential strategy allowed glutathione recovery without altering nitrogen composition or microbial proliferation. Ten grams per liter of SBY extract was identified as optimal concentration for supporting microbial growth, matching the performance of a commercial yeast extract. In fermentation trials, the PEF-derived extract enhanced fermentative kinetics, allowing complete
fermentation four days earlier than the unsupplemented control, and reduced residual sugars to levels similar to those achieved with a commercial enological nutrient (<0.7 g/L). These findings validate the use of PEF to obtain functional nitrogen-rich extracts from SBY, supporting their application in microbial and enological processes within circular bioeconomy strategies.
000168252 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-I00$$9info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527
000168252 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000168252 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168252 700__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000168252 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000168252 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza
000168252 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000168252 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000168252 773__ $$g19, 3 (2026), 109 [14 pp.]$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000168252 8564_ $$s1341597$$uhttps://zaguan.unizar.es/record/168252/files/texto_completo.pdf$$yVersión publicada
000168252 8564_ $$s2517836$$uhttps://zaguan.unizar.es/record/168252/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168252 909CO $$ooai:zaguan.unizar.es:168252$$particulos$$pdriver
000168252 951__ $$a2026-01-30-12:20:48
000168252 980__ $$aARTICLE