Publication: Enhancement of amino acid production by two-step autolysis of spent brewer's yeast
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Issued Date
2011-12-01
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ISSN
15635201
00986445
00986445
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2-s2.0-80051931778
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Mahidol University
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SCOPUS
Bibliographic Citation
Chemical Engineering Communications. Vol.198, No.12 (2011), 1594-1602
Suggested Citation
Phungjai Boonyeun, Artiwan Shotipruk, Chattip Prommuak, Manop Suphantharika, Chirakarn Muangnapoh Enhancement of amino acid production by two-step autolysis of spent brewer's yeast. Chemical Engineering Communications. Vol.198, No.12 (2011), 1594-1602. doi:10.1080/00986445.2011.560219 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/11666
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Title
Enhancement of amino acid production by two-step autolysis of spent brewer's yeast
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Abstract
A two-step autolysis process was proposed to enhance amino acid production from spent brewer's yeast. The technique was developed based on comparative study of the dynamics of production and release of proteins and amino acids during the autolysis of a concentrated suspension (22 wt.%) and a dilute yeast cell suspension (11.25 wt.%). The results suggest that, in the concentrated yeast suspension, proteins are more effectively broken down into amino acids, but the product release rate was lower due to a lower concentration gradient across the cell membrane. Thus, a two-step process, in which a high protein conversion occurred in a concentrated cell suspension during the first 13 h period, followed by a 26 h autolysis process within a dilute cell suspension, provided a higher overall yield of amino acids compared than the single-step process. The two-step process was found to result in a 25% higher amino acid yield with a weight fraction increase from 0.4 to 0.5 g/g dry wt. Other than these findings, the effect of adding NaCl to the suspension during autolysis was also investigated. It was found that, for the autolysis conditions employed in this study, the addition of NaCl did not significantly affect the production of protein but inhibited the production of amino acids. © Taylor & Francis Group, LLC.