Caracterização da biomassa de leveduras proveniente do processo de produção de cerveja

Abstract

The reuse of waste from industrial processes has increasing economic and social relevance. In the food industry, the number of studies that address the feasibility of using the leftovers of processes such as inputs, or even as final products, is increasing. In this context, the brewing industry stands out with great potential, being responsible, in Brazil alone, for the production of 13.3 billion liters in 2016. One of the main inputs in the manufacture of beer is yeast, responsible for transforming cereal sugars into alcohol. Yeast biomass is reused in the process until its properties are no longer adequate, so discarding is performed. Yeast biomass corresponds to the second largest by-product in the brewing industry. Thus, this work addressed the characterization of yeast biomass of the species Saccharomyces cerevisiae, from four different production processes, in order to identify possible applications for these residues. The following were analyzed: protein content, fats, ash, moisture and cultivability. The mean levels of protein, fat and ash obtained were, respectively, about 32, 0.62 and 5.53%. Cultivability was order of magnitude of 108 . All experiments occurred satisfactorily with the obtaining of coherent parameters for the subsequent analysis of the possible applications of the studied byproducts.