{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T02:19:21Z","timestamp":1760149161665,"version":"build-2065373602"},"reference-count":50,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,7,18]],"date-time":"2023-07-18T00:00:00Z","timestamp":1689638400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Amyris Bio Products Portugal Unipessoal Lda and Escola Superior de Biotecnologia","award":["POCI-01-0247-FEDER-027578"],"award-info":[{"award-number":["POCI-01-0247-FEDER-027578"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>The objective of this work was to study the efficiency of different autolysis processes, combining different temperatures and pH conditions, when applied to a genetically engineered yeast residue. The determination of the supernatants\u2019 dry weight showed that the autolysis time could be reduced to half, from 4 to 2 h, if the residue pH was increased from 5 to 8 at 50 \u00b0C (18.20% for 4 h and 18.70% for 2 h with a higher pH). This result allowed us to select a short autolysis time to proceed with the second part of the experiments. The application of this faster induced autolysis process enabled us to obtain supernatants with higher concentrations of relevant compounds, such as some amino acids and minerals. An increase in leucine (of around 7%), aspartic acid, valine, phenylalanine, isoleucine and serine (approximately 2%) was observed in the autolyzed samples, when compared to the untreated ones. Also, regarding minerals, the autolysis process allowed us to obtain significantly higher amounts of potassium in the treated samples\u2019 supernatants. This work allowed the selection of a fast and low-cost induced autolysis process for synthetic biotechnology-derived spent yeast residue to attain a product rich in high-value compounds, which can be used in commercial applications, for example, as an animal feed additive.<\/jats:p>","DOI":"10.3390\/fermentation9070673","type":"journal-article","created":{"date-parts":[[2023,7,19]],"date-time":"2023-07-19T01:02:23Z","timestamp":1689728543000},"page":"673","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Induced Autolysis of Engineered Yeast Residue as a Means to Simplify Downstream Processing for Valorization\u2014A Case Study"],"prefix":"10.3390","volume":"9","author":[{"given":"Joana F.","family":"Fundo","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7017-882X","authenticated-orcid":false,"given":"Teresa","family":"Deuchande","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Daniela A.","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6656-017X","authenticated-orcid":false,"given":"L\u00edgia L.","family":"Pimentel","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Susana S. M. P.","family":"Vidigal","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9367-2177","authenticated-orcid":false,"given":"Lu\u00eds M.","family":"Rodr\u00edguez-Alcal\u00e1","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0760-3184","authenticated-orcid":false,"given":"Manuela E.","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Ana L.","family":"Amaro","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.procbio.2019.11.030","article-title":"Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates","volume":"91","author":"Marson","year":"2020","journal-title":"Process. Biochem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"106704","DOI":"10.1016\/j.microc.2021.106704","article-title":"State-of-the-art in analytical methods for metabolic profiling of Saccharomyces cerevisiae","volume":"170","author":"Perruchon","year":"2021","journal-title":"Microchem. J."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"118826","DOI":"10.1016\/j.carbpol.2021.118826","article-title":"Brewer\u2019s yeast polysaccharides\u2014A review of their exquisite structural features and biomedical applications","volume":"277","author":"Bastos","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.tifs.2009.10.008","article-title":"Brewer\u2019s Saccharomyces yeast biomass: Characteristics and potential applications","volume":"21","author":"Ferreira","year":"2010","journal-title":"Trends Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"107695","DOI":"10.1016\/j.biotechadv.2021.107695","article-title":"Recent advances in systems and synthetic biology approaches for developing novel cell-factories in non-conventional yeasts","volume":"47","author":"Patras","year":"2021","journal-title":"Biotechnol. Adv."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.ifset.2016.06.017","article-title":"Yeast cell disruption strategies for recovery of intracellular bio-active compounds\u2014A review","volume":"36","author":"Liu","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"102350","DOI":"10.1016\/j.ifset.2020.102350","article-title":"Advances in the valorization of spent brewer\u2019s yeast","volume":"62","author":"Puligundla","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"112385","DOI":"10.1016\/j.envres.2021.112385","article-title":"Valorization of spent brewery yeast biosorbent with sonication-assisted adsorption for dye removal in wastewater treatment","volume":"204","author":"Soh","year":"2022","journal-title":"Environ. Res."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"736921","DOI":"10.1016\/j.aquaculture.2021.736921","article-title":"Brewery by-products (yeast and spent grain) as protein sources in gilthead seabream (Sparus aurata) feeds","volume":"543","author":"Padrell","year":"2021","journal-title":"Aquaculture"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1016\/j.aquaculture.2013.09.042","article-title":"Digestive enzymes of meagre (Argyrosomus regius) and white seabream (Diplodus sargus). Effects of dietary brewer\u2019s spent yeast supplementation","volume":"416","author":"Castro","year":"2013","journal-title":"Aquaculture"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1111\/lam.12623","article-title":"Degradation of spent craft brewer\u2019s yeast by caprine rumen hyper ammonia-producing bacteria","volume":"63","author":"Harlow","year":"2016","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_12","unstructured":"Murray, M.-Y. (2011). Comprehensive Biotechnology, Academic Press. [2nd ed.]."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.lwt.2019.05.011","article-title":"Valorization of spent brewer\u2019s yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides","volume":"111","author":"Amorim","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"114981","DOI":"10.1016\/j.anifeedsci.2021.114981","article-title":"Comparative study on the nutrient digestibility of diets containing brewer\u2019s yeast products processed by different techniques fed to T-cannulated growing pigs","volume":"278","author":"Liu","year":"2021","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.ifset.2018.07.005","article-title":"Effect of pulsed electric fields on the production of yeast extract by autolysis","volume":"48","author":"Dimopoulos","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1016\/S0963-9969(99)00133-7","article-title":"Interaction between pH, autolysis promoters and bacterial contamination on the production of yeast extracts","volume":"32","author":"Champagne","year":"2000","journal-title":"Int. Food Res. J."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.fm.2017.12.008","article-title":"Factors influencing autolysis of Saccharomyces cerevisiae cells induced by pulsed electric fields","volume":"73","author":"Martinez","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.bej.2015.03.014","article-title":"Cell disruption of S. cerevisiae by scalable high-intensity ultrasound","volume":"99","author":"Bystryak","year":"2015","journal-title":"Biochem. Eng. J."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.ultsonch.2013.10.016","article-title":"Releasing polysaccharide and protein from yeast cells by ultrasound: Selectivity and effects of processing parameters","volume":"21","author":"Zhang","year":"2014","journal-title":"Ultrason. Sonochem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.fbp.2007.10.015","article-title":"Utilisation of spent brewer\u2019s yeast for yeast extract production by autolysis: The effect of temperature","volume":"86","author":"Tanguler","year":"2008","journal-title":"Food Bioprod. Process."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"102865","DOI":"10.1016\/j.ifset.2021.102865","article-title":"Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae","volume":"74","author":"Dimopoulos","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.procbio.2019.06.018","article-title":"Sequential hydrolysis of spent brewer\u2019s yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules","volume":"84","author":"Marson","year":"2019","journal-title":"Process Biochem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.lwt.2017.04.046","article-title":"Autolysis of intracellular content of Brewer\u2019s spent yeast to maximize ACE-inhibitory and antioxidant activities","volume":"82","author":"Ferreira","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1016\/j.foodchem.2015.03.129","article-title":"Potential of high-pressure homogenization to induce autolysis of wine yeasts","volume":"185","author":"Comuzzo","year":"2015","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"838","DOI":"10.1016\/j.foodchem.2007.01.062","article-title":"Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content","volume":"105","author":"Palomero","year":"2007","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/0260-8774(94)90190-2","article-title":"Effect of temperature and yeast concentration on the autolysis of Kluyverommyces fragilis grown on lactose-based media","volume":"21","author":"Orban","year":"1994","journal-title":"J. Food Eng."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"130059","DOI":"10.1016\/j.jclepro.2021.130059","article-title":"A review of Saccharomyces cerevisiae and the applications of its byproducts in dairy cattle feed: Trends in the use of residual brewer\u2019s yeast","volume":"332","author":"Schlabitz","year":"2022","journal-title":"J. Clean. Prod."},{"key":"ref_28","unstructured":"Horwitz, W.L., and George, W. (2010). Official Methods of Analysis of the Association of Official Analytical Chemists, AOAC."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.jcs.2013.04.006","article-title":"Cereal protein analysis via Dumas method: Standardization of a micro-method using the EuroVector Elemental Analyser","volume":"58","author":"Serrano","year":"2013","journal-title":"J. Cereal Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1899","DOI":"10.1080\/10942912.2015.1085397","article-title":"Study on Antioxidant Activity and Amino Acid Analysis of Rapeseed Protein Hydrolysates","volume":"19","author":"Wang","year":"2016","journal-title":"Int. J. Food Prop."},{"key":"ref_31","unstructured":"Coimbra, M.A., Delgadillo, I., Waldron, K.W., and Selvendran, R.R. (1996). Modern Methods of Plant Analysis, Springer."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1016\/j.carbpol.2015.02.031","article-title":"Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process","volume":"124","author":"Bastos","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/y59-099","article-title":"A rapid method of total lipid extraction and purification","volume":"37","author":"Bligh","year":"1959","journal-title":"Can. J. Biochem. Physiol."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Teixeira, F.S., Vidigal, S.M.P., Pimentel, L.L., Costa, P.T., Valente, D.T., Silva, J.A., Pintado, M.E., Fernandes, J.C., and Rodr\u00edguez-Alcal\u00e1, L.M. (2021). Phytosterols and Novel Triterpenes Recovered from Industrial Fermentation Coproducts Exert In Vitro Anti-Inflammatory Activity in Macrophages. Pharmaceuticals, 14.","DOI":"10.3390\/ph14060583"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.chroma.2017.07.063","article-title":"Optimization of normal phase chromatographic conditions for lipid analysis and comparison of associated detection techniques","volume":"1514","author":"Abreu","year":"2017","journal-title":"J. Chrom. A"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0378-4347(97)00651-8","article-title":"Rapid separation and quantification of combined neutral and polar lipids classes by high-performance liquid chromatography and evaporation light-scattering mass detection","volume":"708","author":"Homan","year":"1998","journal-title":"J. Chromatogr. B Biomed. Sci. Appl."},{"key":"ref_37","first-page":"134","article-title":"Evaluation of chitooligosaccharide application on mineral accumulation and plant growth in Phaseolus vulgaris","volume":"215","author":"Chatelain","year":"2016","journal-title":"Plant Sci."},{"key":"ref_38","first-page":"21","article-title":"Determination of optimum conditions for autolyzed Yeast extract production","volume":"14","author":"Suphantharika","year":"1997","journal-title":"ASEAN J. Sci. Technol. Dev."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1169","DOI":"10.1007\/s00217-019-03237-9","article-title":"Yeast extract production using spent yeast from beer manufacture: Influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance","volume":"245","author":"Jacob","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/S0960-8524(00)00102-4","article-title":"Utilization of brewer\u2019s yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics","volume":"76","author":"Chae","year":"2001","journal-title":"Biores. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Wood, B.J.B. (1998). Microbiology of Fermented Foods, Springer.","DOI":"10.1007\/978-1-4613-0309-1"},{"key":"ref_42","unstructured":"Erten, H.H. (2023, January 12). The Production Methods of Yeast Extract. Feed Info News Service. Available online: http:\/\/www.feedinfo.com."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1007\/s00217-018-3143-z","article-title":"Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: Influence on amino acid and protein content","volume":"245","author":"Jacob","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"334","DOI":"10.5935\/1806-6690.20180038","article-title":"Amino acid composition, and determination and prediction of the protein digestibility of different sugarcane yeasts in broilers","volume":"49","author":"Barbosa","year":"2018","journal-title":"Rev. Ci\u00eanc. Agron."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.jfoodeng.2016.03.032","article-title":"Nutritional ingredients from spent brewer\u2019s yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process","volume":"185","author":"Amorim","year":"2016","journal-title":"J. Food Eng."},{"key":"ref_46","first-page":"1000526","article-title":"Spent Brewer\u2019s Yeast Autolysates as a New and Valuable Component of Functional Food and Dietary Supplements","volume":"6","author":"Podpora","year":"2015","journal-title":"J. Food Process. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.livsci.2018.03.010","article-title":"Regulation of pancreas development and enzymatic gene expression by duodenal infusion of leucine and phenylalanine in dairy goats","volume":"216","author":"Cao","year":"2018","journal-title":"Livest. Sci."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"101465","DOI":"10.1016\/j.psj.2021.101465","article-title":"Effect of dietary serine supplementation on performance, egg quality, serum indices, and ileal mucosal immunity in laying hens fed a low crude protein diet","volume":"100","author":"Zhou","year":"2012","journal-title":"Poult. Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.jfca.2016.07.006","article-title":"Nutritive value, antioxidant activity and phenolic compounds profile of brewer\u2019s spent yeast extract","volume":"52","author":"Vieira","year":"2016","journal-title":"J. Food Compos. Anal."},{"key":"ref_50","first-page":"348","article-title":"Production of zinc-enriched yeast extracts","volume":"38","author":"Gaudreau","year":"2001","journal-title":"J. Food Sci. Technol. Mysore"}],"container-title":["Fermentation"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2311-5637\/9\/7\/673\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:14:05Z","timestamp":1760127245000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2311-5637\/9\/7\/673"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,7,18]]},"references-count":50,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2023,7]]}},"alternative-id":["fermentation9070673"],"URL":"https:\/\/doi.org\/10.3390\/fermentation9070673","relation":{},"ISSN":["2311-5637"],"issn-type":[{"type":"electronic","value":"2311-5637"}],"subject":[],"published":{"date-parts":[[2023,7,18]]}}}