Enzymatic process for the fractionation of baker’s yeast cell wall (Saccharomyces cerevisiae).

Highlights: [•] In our study, the source of β-glucans is the cell wall of yeasts, especially the baker’s yeast Saccharomyces cerevisiae. [•] An enzymatic process for the isolation of glucans from yeast cell walls was established. [•] Results showed high yield of β-glucan compared to traditional isolation methods. [Copyright &y& Elsevier]