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Yarrowia lipolytica yeast is well known to be able to synthesize citric acid (CA) in large amounts. This study deals with CA biosynthesis, the production of biomass, as well as the accumulation and composition of proteins and lipids in Y. lipolytica VKM Y-2373 grown in media with glucose at different concentrations of ammonium sulfate (from 2 to 10 g/L). It was found that these concentrations of nitrogen source are limiting for the growth of Y. lipolytica and that nitrogen deficiency is the main cause of CA excretion. At the high concentration of (NH4)2SO4 (10 g/L), the accumulation of cell biomass, biomass yield (YX/S), and protein concentration was higher than in the medium with 2 g/L ammonium sulfate by 4.3 times, 143%, and 5.1 times, respectively. CA was accumulated in meaningful quantities only in media containing 3–10 g/L (NH4)2SO4 with the maximum concentration of CA (99.9 g/L) at 4 g/L ammonium sulfate. Also of interest is the technological mode with 6 g/L (NH4)2SO4, which is characterized by high productivity (1.11 g/L × h). It should be noted that biomass contains large amounts of essential amino acids and unsaturated fatty acids and can be used in food biotechnologies and agriculture. [ABSTRACT FROM AUTHOR]

Finding alternative sources of protein is a solution to the shortage of protein caused by societal, environmental, and health concerns. Due to its environmental friendliness, sustainability, and high protein content characteristics, yeast protein (YP) could be a possible alternative protein source. In this paper, the processing properties of YP are examined and contrasted with those of soy protein isolate (SPI), pea protein isolate (PPI), and wheat gluten (WG). The YP was made by fermentation of Saccharomyces cerevisiae , centrifugation to remove nucleic acids, evaporation and concentration, and spray drying. In terms of nutrition, YP had the highest quantity of amino acids (75.91 g/100 g) and included all essential amino acids. It has excellent food processing properties, including foaming (42.5%), emulsification (14.24 m2/g), and thermal stability, but low solubility and fat absorption (0.92 g/g). The current findings highlight that YP could be a promising source of protein for various food applications. [Display omitted] • Functional properties of plant proteins and YP were compared for the first time. • YP contained all essential amino acids and was rich in methionine and lysine. • YP had better foaming and emulsification properties than plant proteins. • There is potential for using YP as a replacement protein. • The study provides theoretical guidance for the application of YP processing. [ABSTRACT FROM AUTHOR]

This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25–100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality. • Yeast protein (YP) improved texture, gel strength and viscoelasticity of sausages. • Replacing sausage fat with YP reduced energy value and improved nutritional value. • YP-fat replacement samples exhibited an amount dependence on water migration. • YP filling, water-absorbing and swelling effects reinforced pork network structure. • YP-fat replacement sausages had better emulsion stability and acceptable sensory. [ABSTRACT FROM AUTHOR]

Yeast protein (YP) has generated significant interest due to its potential for high production efficiency and nutritional value. This study investigated the effects of YP ratios (0–50%) on the formation mechanism of extrudates prepared by YP and soy protein isolate (SPI) during high-moisture extrusion and their in vitro dynamic digestive properties. Extrudates containing 40% YP had the most abundant fiber structures. Combined segmental sampling and closed cavity rheometer (CCR) simulated the extrusion process (mixing, melting, cooling, and extrudate) found that YP was dispersed throughout the SPI network structure in both the mixing and melting zones, and YP as a separate phase transformed SPI into a "mushy" state, facilitating the development of intermolecular forces and promoting the reconstruction of the protein network in the cooling zone. Additionally, in vitro dynamic gastrointestinal digestion has shown that extrudates with high YP content had higher gastric emptying rates and produced digestates with smaller particles. Extrudates containing 30% YP exhibited the highest essential amino acid index (EAAI). Overall, this finding provides a promising strategy for production of meat analogues with high quality using yeast protein. [Display omitted] • High moisture extrusion of yeast protein (YP) and soy protein isolate (SPI) was studied. • Extrudates with 40% YP had the most abundant fiber structures. • Extrudates containing 30% YP exhibited the highest essential amino acid index during in vitro dynamic gastrointestinal digestion. • YP provided a promising strategy for production of meat analogues with high quality. [ABSTRACT FROM AUTHOR]