ORIGINAL RESEARCH
Valorization of the Red Wine Yeast Waste
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Institute of Microbiology and Biotechnology of Technical University of Moldova,
1 Academy street, Chisinau, Moldova
Submission date: 2023-08-25
Final revision date: 2023-09-25
Acceptance date: 2023-10-06
Online publication date: 2024-01-09
Publication date: 2024-02-09
Corresponding author
Natalia Chiselița
Fungal Biotechnology, Institute of Microbiology and Biotechnology of Technical University of Moldova, Academy street, Chisinau, Moldova
Pol. J. Environ. Stud. 2024;33(2):1623-1630
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ABSTRACT
This article presents the research results related to the possibility of valorizing yeast biomass from
the waste of winemaking by obtaining pigmented extract with valuable biochemical composition and
biological activity. It has been established that the extract contains significant amount of anthocyanins,
a balanced content of proteins and carbohydrates, possesses antioxidant, enzymatic and antimicrobial
activities. The obtained results indicate that yeast biomass from the wastes of Merlot wine production
is a cheap, accessible industrial source rich in biologically active compounds and highlight the
perspective of the development of different products based on biomass with nutraceutical, antioxidant
and antimicrobial properties.