Screening of wild-type Saccharomyces cerevisiae strains for single-cell protein production in white grape juice.

Authors

İpek Ceren Yeşildağ, Remziye Yılmaz

Published in

Food science and biotechnology. Volume 35. Issue 9. Pages 2603-2612. Epub Jun 30, 2026.

Abstract

Increasing demand for sustainable protein sources has intensified interest in single-cell protein (SCP) production. This study evaluated the fermentation performance of wild-type Saccharomyces cerevisiae strains isolated from grape vineyards to identify candidates for SCP bioprocesses. Following morphological characterization and pH screening, strains were cultivated in white grape juice supplemented with 1% (w/v) yeast extract for 72 h at 28 °C. K-means clustering, principal component analysis (PCA), and growth curve modelling were applied to differentiate the strains. Strains HUF16M2K10004 and HUF16M3G11088 reached wet cell weights of 21.56 ± 0.13 and 27.90 ± 0.49 g/L, dry cell weights of 6.01 ± 0.05 and 6.46 ± 0.44 g/L, water-soluble protein contents of 2.00 ± 0.15 and 1.92 ± 0.07 g/L, with growth rates of 0.15 ± 0.02 and 0.23 ± 0.02 h⁻¹, comparable to those of the commercial reference strains. Both wild-type strains represent preliminary candidates for future SCP-oriented characterization studies.
The online version contains supplementary material available at 10.1007/s10068-026-02215-8.

PMID:
42534742
Bibliographic data and abstract were imported from PubMed on 31 Jul 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.