OBTAINING OF AN ACTIVE PRODUCT BASED ON YEAST BIOMASS BY FERMENTATION OF A WASTE FROM WINEMAKING PROCESS FROM OPRISOR AREA Print

OBTAINING OF AN ACTIVE PRODUCT BASED ON YEAST BIOMASS BY FERMENTATION OF A WASTE FROM WINEMAKING PROCESS FROM OPRISOR AREA


Barbulescu Iuliana Diana1*, Razvan Ionut Teodorescu2, Veronica Sanda Chedea3, Liviu Grigorica4, Gabriel Roceanu5, Marinescu Simona Ioana1, Frincu Mihai1,

Mădălina Georgiana Albu Kaya6, Alexandru Cîrîc7, Matei Petruta Mihaela2,8, Radu Tamaian9,10, Corina Dumitrache2, Valerica Tudor2, Begea Mihaela7,*

 

1Pharmacorp Innovation SRL, Bucharest, Romania; 2University of Agronomic Sciences and Veterinary Medicine Bucharest, Romania; 3National Institute of Research and Development for Biology and Animal Nutrition, Balotesti, Romania, 4Bevitech SRL, Bucharest, Romania; 5Carl Reh Winery SRL, Bucharest, 6INCDTP - Division Leather and Footwear Research Institute, Collagen Department,  Bucharest, Romania, 7University Politehnica of Bucharest, Romania; 8Universidad de Valladolid ETSIIA, Spain, 9National Research and Development Institute for Cryogenics and Isotopic Technologies – ICSI Rm. Valcea, 240050, Rm. Valcea, Uzinei Street no. 4, P.O. Box Râureni 7, Valcea, Romania, 10Biotech Corp SRL, Râmnicu Vâlcea, Romania


ABSTRACT

This paper describes the use of dry grape residue as a fermentation substrate for obtaining yeast biomass enriched in proteins and polyphenols. Yeast isolates from the wine region Oprișor (Mehedinți county) have been used as solid and liquid pure culture in order to obtain dried lyophilized yeast biomass enriched in polyphenols with high content in protein and with high antioxidant activity. The experiments were conducted both in light and dark to verify the influence of light on the total polyphenols content. It is noted that in the case of the fermentation of a culture medium containing dry grape residue, the polyphenol’s content was higher in the dark than in the light. By the fermentation of the culture medium based on dry waste, it is observed that the protein content increases in the dry yeast biomass.

Keywords: waste, biomass, marc, protein, total polyphenols, antioxidant activity.


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