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Related Concept Videos

Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Updated: Jul 23, 2026

Comprehensive Compositional Analysis of Plant Cell Walls Lignocellulosic biomass Part II: Carbohydrates
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An improved integrated method to simultaneously quantify yeast cell wall polysaccharides and storage carbohydrates.

Dries Croonen1, Charlotte F De Schepper1, An Bautil1

  • 1Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001, Leuven, Belgium.

Carbohydrate Polymers
|November 30, 2025
PubMed
Summary

A new method accurately quantifies yeast cell wall components like beta-glucan and mannoprotein. This improved analysis provides more reliable data for food, feed, and health applications.

Keywords:
GlycogenHPAEC-iPADMannoproteinSaccharomycesYeast cell wallβ-glucan

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Area of Science:

  • Biochemistry and Microbiology
  • Food Science and Technology
  • Analytical Chemistry

Background:

  • Yeast cell walls are crucial for stress tolerance, pathogenicity, and possess valuable polysaccharides.
  • Accurate quantification of yeast cell wall components is essential for various applications.
  • Existing analytical methods show variability, particularly for beta-glucan content.

Purpose of the Study:

  • To develop and validate an improved analytical method for simultaneous quantification of key yeast cell wall components.
  • To compare the new method's performance against established techniques for beta-glucan determination.
  • To assess the method's robustness and accuracy in analyzing crude yeast cells and isolates.

Main Methods:

  • Combined acid hydrolysis of polysaccharides to monosaccharides with chromatographic sugar analysis.
  • Incorporated enzymatic hydrolysis for specific determination of glycogen and trehalose.
  • Comparative analysis against three established analytical methods.

Main Results:

  • The new method enables simultaneous quantification of beta-glucan, mannoprotein, glycogen, and trehalose.
  • Significant differences (up to 37%) in beta-glucan content were observed compared to existing methods.
  • The developed protocol demonstrated superior robustness and accuracy for beta-glucan quantification.

Conclusions:

  • The improved analytical protocol offers a more reliable approach for quantifying yeast cell wall polysaccharides and reserve carbohydrates.
  • This method provides valuable insights into yeast composition for food, feed, and biotechnological applications.
  • Enhanced accuracy in beta-glucan measurement is critical for optimizing yeast-based product development.