Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2025 May;24(3):e70161.
doi: 10.1111/1541-4337.70161.

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods

Deniz Günal-Köroğlu  1 , Gulsah Karabulut  2 , Fariddudin Mohammadian  3 , Aslı Can Karaca  1 , Esra Capanoglu  1 , Tuba Esatbeyoglu  3
Affiliations
Review

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods

Deniz Günal-Köroğlu et al. Compr Rev Food Sci Food Saf. 2025 May.

Abstract

Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.

Keywords: Saccharomyces cerevisiae; bioprocessing; dietary fiber; enzymatic extraction; prebiotics.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Yeast cell wall structure.
FIGURE 2
FIGURE 2
Yeast cell production from food waste.
FIGURE 3
FIGURE 3
Different methods of yeast cell wall disruption.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Aazami, M. H. , Nasri, M. H. F. , Mojtahedi, M. , & Mohammadi, S. R. (2018). In vitro aflatoxin B1 binding by the cell wall and (1→3)‐β‐d‐glucan of Baker's yeast. Journal of Food Protection, 81(4), 670–676. 10.4315/0362-028X.JFP-17-412 - DOI - PubMed
    1. Abdullahi, N. , Abba Dandago, M. , & Kabiru Yunusa, A. (2021). Review on production of single‐cell protein from food wastes. Turkish Journal of Agriculture—Food Science and Technology, 9(6), 968–974. 10.24925/turjaf.v9i6.968-974.3758 - DOI
    1. Aidoo, R. , Kwofie, E. M. , Adewale, P. , Lam, E. , & Ngadi, M. (2023). Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials. Trends in Food Science & Technology, 138, 577–598. 10.1016/j.tifs.2023.07.003 - DOI
    1. Aldebert, D. , Suarez, B. , Bettega, F. , Boucher, E. , Garnaud, C. , & Cornet, M. (2024). Easy‐to‐use imaging‐cytometry assay to analyze chitin patterns in yeasts. Journal of Medical Mycology, 34(3), 101493. 10.1016/j.mycmed.2024.101493 - DOI - PubMed
    1. Al‐Sahlany, S. T. G. , Al‐Kaabi, W. J. , Al Manhel, A. J. A. , Niamah, A. K. , Altemimi, A. B. , Al‐Wafi, H. , & Cacciola, F. (2022). Effects of β‐glucan extracted from Saccharomyces cerevisiae on the quality of bio‐yoghurts: In vitro and in vivo evaluation. Journal of Food Measurement and Characterization, 16(5), 3607–3617. 10.1007/s11694-022-01468-1 - DOI

MeSH terms

LinkOut - more resources