Biotechnological β-glucan Production from Returned Baker´s Yeast and Yeast Remaining after Ethanol Fermentation

Abstract

The aim of this work was performed to develop a milder and cost effective extraction procedure for Beta-glucan (BG) from two types of S. cerevisiae, the returned Baker's yeast “RBY” and yeast remaining after ethanol fermentation “EFY” using different chemical extraction steps. The current results revealed that the carbohydrate percent in yeast biomass was considerably increased by the different extraction steps (from 37.64 to 92.41% and from 41.37 to 93.46% in case of RBY and EFY, respectively). On the other hand, the percent of protein in yeast biomass was decreased by the different extraction steps (from 41.91 to 1.28% and from 36.32 to 1.15% in the two cases, respectively). The extracted dry biomass in the two cases were analysed by Fourier Transform Infrared (FTIR) spectra. This method of β-glucan extraction steps has been shown to produce great yields of β-glucan with maintaining their purity and native structure.