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Grant support

This work was funded by the Bio-Based Industries (BBI) Joint Undertaking under the European Union's Horizon 2020 Research and Innovation Programme under grant agreement No. 720719 (AGRIMAX project) . This work was also supported by the 'Generalitat de Catalunya' (CERCA Programme and grant 2021 SGR 01477) .

Analysis of institutional authors

Abadias, MaribelCorresponding AuthorSolsona, CristinaAuthorAguiló, IngridAuthorGómez, MariaAuthorTorres, RosarioAuthorTeixido, NeusAuthor
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Production of Saccharomyces cerevisiae from agricultural and food processing wastes

Publicated to:Applied Food Research. 5 (1): 100659- - 2025-06-01 5(1), DOI: 10.1016/j.afres.2024.100659

Authors: Abadias, Maribel; Segarra, Guillem; Solsona, Cristina; Aguilo-Aguayo, Ingrid; Gomez, Maria; Torres, Rosario; Teixido, Neus

Affiliations

IRTA, Postharvest, Fruitcentre, Lleida 25003, Catalonia, Spain - Author

Abstract

Upcicling biowastes and residues from the agroindustry through the production of microorganisms used in the food industry could give rise to innovative circular practices. In this work, different agricultural and food processing wastes from the potato, wheat and tomato industries were studied as potential feedstocks to produce yeasts, using Saccharomyces cerevisiae as a model. After a first screening in conical flasks, tomato seeds, tomato filtration water, wheat bran and frozen potato peels-based media, supplemented with sucrose were selected for 3L bioreactor trials. Some variability in the production was found according to the batch used. Aeration rate (0.5, 1.0 and 1.5 L/min), agitation speed (150, 300 and 600 rpm) and temperature (25 and 30 degrees C) did not affect the growth of S. cerevisiae in the 3-L bioreactor when frozen potato peels at 21.9 g dry matter/L supplemented with 10 g L- 1 of sucrose was used as the growth medium. The population obtained by upscaling in a 90-L bioreactor (7.64 log cfu mL- 1) was similar to that obtained in the 3-L bioreactor (7.76 log cfu mL- 1); however, the maximum population was reached later. A commercial baker's yeast produced in this medium was used to make the bread, and although the color and hardness were significantly different, no differences were found at the consumer level. This work demonstrated that it is possible to produce a baker yeast from agricultural and food processing wastes without affecting its fermentation ability.

Keywords
Baker's yeastCircularityGrowthGrowth mediOptimizationPWaste valorization

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Applied Food Research due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 42/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-05-23:

  • WoS: 1
  • Scopus: 1
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-23:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 27 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/3500
Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (ABADIAS SERO, MA. ISABEL) and Last Author (TEIXIDO ESPASA, NEUS).

the author responsible for correspondence tasks has been ABADIAS SERO, MA. ISABEL.