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J Agric Food Chem. 2008 Dec 24;56(24):12025-30. doi: 10.1021/jf802040k.

Study of the lipidic and proteic composition of an industrial filmogenic yeast with applications as a nutritional supplement.

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Department of Chemical Engineering, Food Technology and Environmental Technologies, College of Sciences, Campus Rio San Pedro, University of Cadiz, PB 40, Puerto Real 11510, Spain.


The lipid and protein contents of yeast strains that form "flor velum" during the aging of sherry wines have been studied during their fermentation and "velum" phases. The same analyses were carried out on two other strains that do not form velum (fermentative strains). The results show a high lipid content in velum yeast during its two phases. This strain changes its lipidic components while passing from the fermentative to the velum phase, with palmitic, palmitoleic, and stearic acid concentrations decreasing, while the oleic, behenic, and lignoceric acid concentrations increase. Furthermore, a higher proteic content can be seen during the filmogenic stage of velum yeast as compared to the fermentative stage of this strain. A well-balanced distribution of amino acids is observed, which includes all essential amino acids. The sulfurated amino acids are shown to be the most limited, and a high quantity of lysine has been detected. Finally, the values of PDCAAS (Protein Digestibility Corrected Amino Acid Score) and MEAA (Modified Index of Essential Amino Acids) of this strain make it recommendable for dietary uses.

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