Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production

• Published in: Innovative food science & emerging technologies 2019-01, Vol.51, p.156-166
• Main Authors: Gamero-Sandemetrio, Esther, Gómez-Pastor, Rocío, Aranda, Agustín, Matallana, Emilia
• Format: Article
• Language: English
• Subjects: Active dry wine yeasts; Antioxidant treatment; Food-grade argan oil; Wine making improvement
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2018.05.024

Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromolecular cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technological strategy to improve the biomass yield and fermentative capacity of ADY for subsequent wine making in grape must. We also identify biochemical and metabolic clues, and protein and enzymatic targets which contribute to the improved performance of yeasts in ADY production, which is relevant for future food industry applications. •Argan oil antioxidant treatment works in industrial conditions.•Biomass yield and fermentative capacity of ADY are improved.•Growth and sugar consumption rate in winemaking are higher.•Oxidative defense and specific protected proteins are identified.•Metabolic processes affected by argan oil are proposed.