Utilização de ultrassom para obtenção de autolisado proteíco a partir de leveduras (Saccharomyces cerevisiae) residuárias da produção de cerveja

Abstract

Yeast Saccharomyces cerevisiae is commonly present in the food industry in the process of alcoholic fermentation. In the production of beer there is generation of two residues, the malt bagasse and yeast biomass, in which, during the fermentation process in brewing, the yeast mass can increase by up to six times its initial value. These yeasts are a good source of proteins and because they do not present pathogenic characteristics, it is possible to use them in animal and human feeding. The objective of this work was to obtain autolysated yeast protein (Saccharomyces cerevisiae) from micro brewing, through the usage of ultrasound. For this, a comparison was made between the traditional method of obtaining autolysated yeast protein and the new method using ultrasound. Subsequently, the centesimal composition of the obtained protein was evaluated and the product was used in the elaboration of bovine burger. After that, it was possible to perform the physicochemical characterization of the meat product. The outcome of the autolysated protein resulted in a total protein content of 38.5% and in a shorter time than the traditional procedures cited in the literature due to the usage of the ultrasound as a vehicle for autolysis. By applying it to bovine hamburgers as a food ingredient it was possible to verify that the textured soy protein can be replaced by brewer's autolysated yeast protein.