Production of Β-glucan from Winery Yeast Waste Biomass

The aim of this study was dual. Firstly, the exploitation of a completely new and alternative source for yeast β-glucan industrial production, yeast wastes biomass. Secondly, the utilization of winery yeast wastes for the production of added value products as a part of an intergraded and environmental friendly wine industry. β-Glucan isolation from red wine lees was performed in a two step process, yeast autolysis and alkali extraction with NaOH. Autolysis at 55C/pH 5.0/24 h with the use of natural acetic acid for the production of a natural yeast extract was optimum. Most purified fraction of β-glucan (19.56 %) was received with mild NaOH 0.25 M/1.5 h/90C. The highest yield (6.34 %) was obtained with NaOH 1 M/0.5 H/90C. Winery yeast waste lees can comprise an innovative way for β-glucan production. Further research in extraction methods, immunoactivity and applications of obtained β-glucan from this source, must be investigated. Also, a deeper research for a new β-glucan with wine polyphenols product for incorporation in functional foods and medicines is proposed.