Produksi Yeast Extract dari Spent Brewer’s Yeast

Cuci Ayu Prahara Ardiyanti

Abstract


Spent brewer’s yeasts are a by product of the beer production, containing useful bioactive substances, such as proteins, amino acids, nucleotides, carbohydrates, minerals, and vitamins. Up till now,  intact  spent brewer’s yeast has been used as a supplement to animal feed. High protein content in spent brewer’s yeast (45-60% in dry weight) makes it good to be produced into yeast extract (YE) as a protein source. YE consists primarily of amino acids, peptides, nucleotides, and other soluble components, that are needed in microbiological media. This study aims to determine the differences between four physical or mechanical treatments (freezing-thawing, homogenization, glass beads, and combination of freezing-thawing and glass beads) in YE production of the cell distruption and protein content, and the quality of YE produced for microbiological media. Measurements of cell count and dissolved protein content were performed to determine the best physical method, while physical, chemical, and biological parameter measurements were performed to determine the quality of YE. The results showed that the best treatment for cell distruption was combination of freezing-thawing and glass beads with percentage of distrupted cell and soluble protein content of 99.5% and 2.779 mg / ml, respectively. YE from spent brewer's yeast contains soluble protein and α-amino nitrogen as much as 3.671 and 1.352 mg / ml, and total nitrogen and crude protein of 2.21 and 13.81 mg / ml, lower compare to commercial YE. Biological testing data YE from spent brewer's yeast has ability to increase cell density (OD) and number of colonies in E. coli, Staphylococcus epidermidis, and Saccharomyces cerevisiae D.01.Further research on the use of spent brewer’s yeast to produce YE using spent brewer’s yeast without steam and glass beads with diameter less than 0.5 mm is necessary to improve the yield and quality of the YE

Keywords


Combination of freezing-thawing and glass beads; physical treatment; spent brewer’s yeast; yeast extract.

Full Text:

PDF
rticle

References


AOAC.(2001). Official Method.Protein (crude) in animal feed, forage (plant tissue), grain, and oilseeds. Block digestion method using copper catalyst and steam distillation into boric acid.Association of Official Agriculture Chemists. Washington, D.C.

Bakir, U., Hamamci, H. (1997). The effect of freezing-thawing on the release of intracelullar proteins from E. coli by means of a bead mill.World J. Microbiol.Biotechnol.13 : 473 – 477.

Bayarjargal, M., Munkhbat, E., Ariunsaikhan, T., Odonchimeg, M., Uurzaikh, T., Erdene, T. G., &Regdel, D. (2011).Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate. Mong. J. Chem. 12 (38) : 88-91

Berlowska, J. Kolodziejska, M. D., Pawlikowska, E., Przybylska, K. P., Balcerek, M., Czysowska, A., &Kregiel, D. (2017).Utilization of post fermentation yeast for yeast extract production by autolysis: the effect of yeast strain and saponin from Quillaja saponari. J. Ins. Brew. 123: 396 – 401.

Briggs, D. E., Boulton, C. A., Brookes, P. A., &Stevens, R. (2004). Brewing science and practice.CRC Press LLC and Woodhead Publishing Limited. Florida.

Brown, G. D., &Gordon, S. (2003). Fungal β glucans and mammalian immunity.Immunity.19 : 311 – 315.

Ferreira, I. M. P. L. V. O., Pinho, O., Vieira, E., &Tavarela, J. G. (2010).Brewer’s Saccharomyces yeast biomass: characteristics and potential application. Trends Food Sci. Tech. 21 : 77 – 84.

Gottenbos, B., Van Der Mei. H. C., &Busscher, H. J. (2000). Initial adhesion and surface growth of Staphylococcus epidermidis and Pseudomonas aeruginosa on biomedical polymers. J. Biomed Mater Res. 50(2) : 208 – 214.

Kerby, C., &Frank, V. (2017).An overview of the utilisation of brewery by products as generated by british craft breweries. Bev J. 3(24) : 1 – 12.

Liu, D., Zeng, X.A., Sun, D.W., &Han, Z. (2013).Disruption and proteins release by ultrasonication ofyeast cells. Innov. Food Sci. Emerg.18 : 132–137.

Lowry, O. H., Rosenbrough, N. J., Farr, A. L., &Nielsen, P. H. (1951). Protein measurement with the folin phenol reagent. J Biol Chem 193 : 265 – 275.

Martinez, R. A. J., Carrascosa, A. V., &Polo, M. C. (2001). Release of nitrogen compounds to the extracellular medium by three strain of Saccharomyces cerevisiae during induced autolysis in a model wine system. Int. J. Food Microbiol. 68(1-2) : 155 – 160.

Negron, J. A. (2010). Cell lysis, centrifugation.barranquitas. Puerto Rico.Thesis : IAUPR barranquitas BIOT. Inter American University. US.

Padmakumara, M. G. U. (2006). Manufacture of edible yeast extract from brewery waste yeast. Thesis. Food Science and Technology.University of Sri Jayewardenepura. Bangladesh.

Rakowska, R., Sadowska, A., Dybkowska, E., &Swiderski, F. (2017).Spent yeast as natural source of functional food additives. Review Article. Rocz Panstw Zakl Hig. 68 (2) : 115 – 121.

Ramanan, R. N., Ling, T. C., &Ariff, A. B. (2008).The performance of a glass bead shaking technique for the distruption of Escherichia coli cells.Biotech.Biopro. Eng. 13 : 613 – 623.

Reid, A.,& Mahar, M. I. (2012).FAQ.If the yeast ain’t happy, ain’t nobody happy. American Academy of Microbiology. New York. Washington, DC.

Research Products International. (2018). Yeast extract, powder 1 kg Y20010.1000.0. Standard Series.

Rumsey, G. L., Kinsella, J. E., Shetty, K. J., & Hughes, S. G. (1991). Effect of high dietary concentrations of brewer’s dried yeast on growth performance and liver uricase in rainbow trout (Oncorhynchusmykiss). Animal Feed Science and Technology. 33. 177-183.

Standar Nasional Indonesia.(2004). Air dan air limbah – bagian 3: cara uji padatan tersuspensi total (total suspended solid, tss) secara gravimetri. BSN. Jakarta.

Tangtua, J. (2014). Evaluation and comparison of microbial cells distruption methods for extraction of pyruvate decarboxylase. Int. Food. Res. 21(4) : 1331 – 1336.

Tanguler, H., &Huseyin, E. (2008).Utilisation of spent brewer’s yeast for yeast extract production by autolysis : the effect of temperature. Food Bioprod Proc 86 : 317-321.

Taskova, R. M., Zorn, H., Krings, U., Bouws, H., & Berger, R. G. A comparison of cell wall distruption techniques for the isolation of intracellular metabolites from Pleurotus and Lepsia sp. Z Naturforsch. 61c. 247 – 350. Bulgaria.

Vallon, O., &Spalding, M. H. (2009).The Chlamydomonas sourcebook 2nd edition : Amino Acid Metabolism.Academic Press.2 : 115 – 158.

Walker JM. (2009). The protein protocols handbook.Third edition. New York (NY): Springer-Verlag New York, LLC.

Wrobel, A. B., Blazejak, S., Kawaraska, A., Rozanska, L. S., Gienka, I., &Majewska, E. (2014). Evaluation of the efficiency of different distruption methods on yeast cell wall preparation for β glucan isolation. Molecules 19: 20941 – 20961.

Zarei, O., Dastmalchi, S., & Mivehroud, M. H. (2016). A simple and rapid protocol for producing yeast extract from Saccharomyces cerevisiae suitable for preparing bacterial culture. Iran Jour of Phar Research. 15 (4) : 907 – 913




DOI: https://doi.org/10.20961/bioedukasi-uns.v12i1.27404

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Bioedukasi: Jurnal Pendidikan Biologi




BIOEDUKASI: Jurnal Pendidikan Biologi

Print p-ISSN: 1693-265X
Online ISSN: 2549-0605
Website: https://jurnal.uns.ac.id/bioedukasi
Email: bioedukasi@fkip.uns.ac.id
Published by: Department of Biology Education,Faculty of Teacher Training and Education, Universitas Sebelas Maret, Surakarta