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Cell wall polysaccharides: before and after autolysis of brewer’s yeast
- Wang, Jinjing, Li, Mengqi, Zheng, Feiyun, Niu, Chengtuo, Liu, Chunfeng, Li, Qi, Sun, Jinyuan
- World journal of microbiology & biotechnology 2018 v.34 no.9 pp. 137
- autolysis, beers, beta-glucans, cell wall components, cell walls, chitin, crosslinking, fermentation, flavor, functional foods, glycolipids, proteins, yeasts
- Brewer’s yeast is used in production of beer since millennia, and it is receiving increased attention because of its distinct fermentation ability and other biological properties. During fermentation, autolysis occurs naturally at the end of growth cycle of yeast. Yeast cell wall provides yeast with osmotic integrity and holds the cell shape upon the cell wall stresses. The cell wall of yeast consists of β-glucans, chitin, mannoproteins, and proteins that cross linked with glycans and a glycolipid anchor. The variation in composition and amount of cell wall polysaccharides during autolysis in response to cell wall stress, laying significant impacts on the autolysis ability of yeast, either benefiting or destroying the flavor of final products. On the other hand, polysaccharides from yeast cell wall show outstanding health effects and are recommended to be used in functional foods. This article reviews the influence of cell wall polysaccharides on yeast autolysis, covering cell wall structure changings during autolysis, and functions and possible applications of cell wall components derived from yeast autolysis.