Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates

Biosynthesis, production, extraction, and purification methods

verfasst von
Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu
Abstract

Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.

Organisationseinheit(en)
Molekulare Lebensmittelchemie und -entwicklung
Institute of Food and One Health
Externe Organisation(en)
Technische Universität Istanbul
Sakarya University
Typ
Übersichtsarbeit
Journal
Comprehensive Reviews in Food Science and Food Safety
Band
24
Seiten
e70161
ISSN
1541-4337
Publikationsdatum
04.04.2025
Publikationsstatus
Veröffentlicht
Peer-reviewed
Ja
ASJC Scopus Sachgebiete
Lebensmittelwissenschaften
Elektronische Version(en)
https://doi.org/10.1111/1541-4337.70161 (Zugang: Offen)