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

Biosynthesis, production, extraction, and purification methods

authored by

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.

Organisation(s)

Molecular Food Chemistry and Food Development
Institute of Food and One Health

External Organisation(s)

Istanbul Technical University
Sakarya University

Type

Review article

Journal

Comprehensive Reviews in Food Science and Food Safety

Volume

24

Pages

e70161

ISSN

1541-4337

Publication date

04.04.2025

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1111/1541-4337.70161 (Access: Open)