Biochemical characterization of the yeast biomass resulting from the winemaking processes

Nadejda Efremova; Alina Besliu; Natalia Chiselita; Oleg Chiselita; Elena Tofan; Marina Danilis

doi:10.47743/jemb-2024-179

Authors

Nadejda Efremova Institute of Microbiology and Biotechnology of Technical University of Moldova
Alina Besliu
Natalia Chiselita
Oleg Chiselita
Elena Tofan
Marina Danilis

DOI:

https://doi.org/10.47743/jemb-2024-179

Keywords:

yeasts, vinification wastes, antioxidants, protein, enzyme

Abstract

Re-utilization of vinification wastes is actual ecological problems that needs to be solved. The current study was carried out to evaluate biochemical composition of biomass of wine sedimentary yeasts. According to obtained results, yeast sediments used in natural white and red wine making present a good source of protein as well, as of essential and immunoactive amino acids. The studied types of sediments possess antioxidant activity and activity of antioxidant enzymes catalase and superoxid dismutase, the values vary, depending on the type of wine. So, yeast sediments of wine production can be proposed for the further development of new technologies for the production of bioactive extracts with antioxidants properties.

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