Published in Scientific Papers. Series E. Land Reclamation, Earth Observation & Surveying, Environmental Engineering, Vol. VIII
Written by Simona-Ioana MARINESCU, Daniela Eliza MARIN, Zsuzsa JÓKAI, Márta ÜVEGES, Madalina ALBU KAYA, Vasile BUNDUC, Mihály DERNOVICS, Hajnalka HINGYI, Mihaela BEGEA, Iuliana Diana BARBULESCU
The paper relates to obtaining new bio-ingredients based on wine/brewing yeast biomass rich in polyphenols, which can be used for feed purpose. The drying process by lyophilization of yeast biomass was performed in the pilot phase in order to obtain active yeast and the content of total polyphenol and protein was also determined. Inactivation of yeast by drum dryers with rolled drums was also achieved and the content of total polyphenol and protein from spent brewing yeast and mixture of this with new bio-ingredients based on wine/beer yeast biomass was performed. A content of 580-930 mg/100 g (referred to gallic acid) was obtained for yeast that accumulates total polyphenol at pilot level, 320 mg/100 g (referred to gallic acid) dry spent brewing yeast and 310 mg/100 g (referred to gallic acid) for mixture (the yeast obtained at pilot level and spent brewing yeast). It was also noticed that the content of protein at pilot level for yeast that accumulates protein at pilot level was 41.24 g/100 g, 45.73 g/100 g for spent brewing yeast and 42.85- 43.39 g/100 g of protein from mixed yeasts.
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