P-22
Concentrates from brewing yeast as a protein and vitamin source
Presenter: Ion Stroia, Institute for Food Research, Bucharest, Romania
Co-Author: Mihaela Begea, Institute for Food Research, Bucharest, Romania

The poster presents technical information regarding results of studies performed in Romania concerning the utilization of yeast resulting from brewing and wine processes. The researches were focused to establish the opportunities to use the concentrates from yeasts in monogastric animal feeding as both a vitamin source (especially brewing yeast) and protein source and as a human food supplement. On the basis of the results of the feeding tests, the feeding recipes were established at the experimental level, and the nutritional effect of yeasts utilization was determined. Brewing yeast is a fermentation by-product resulting from brewing process after the first and second fermentation of brewing wort. The yield of yeast in dried form (ca. 25% d.m.) is between 0.5 – 1 kg/100 liter beer, depending on yeast strain, the brewing procedure, etc. The brewing yeast is the most valuable source of B vitamins and, besides this complex, it contains other vitamins such as pantothenic acid, p-amino benzoic acid, and biotin (vitamin H). Due to their complex composition, brewing yeast is recognized as an very important factor for nutrition and it is used for the following reasons: • due to the important number of vitamins and their relative high concentration, brewing yeast is considered a very important vitamin source; • the proteinaceous compounds have a biological value between 45 – 85, and from this point of view, brewing yeast has an intermediate position between animal and vegetal protein; • brewing yeast is one of the most important lecithin sources. The great concentration in phosphorus, expressed as P(^2) O(^5), reaches up to 52% of total concentration in mineral compounds. The nutritive value of brewing yeast is between 4,560 and 4,840 cal/g. We recommend the following field of utilization: • vitamin concentrates can be used both for animal feeding and human medicine, the optimal dosage is to be settled depending on the product-specific feature and the disorders treated; • the protein concentrates can be used to obtain foods for disfavored communities like hospitals, children, and houses for the elderly, and contribute to enhance the nutritive value of canned vegetables, meat preparations, and pastry with low nutritive value. In the view of this protein concentrates, we'll initiate research regarding the cell membrane elimination (which can produce taste deficiencies); • it is thought that the protein concentrates are "protection food", considering the Cernobil effect on the population of our region.

Ion Stroia received a Ph.D. in brewing science from "Dunarea de Jos" University in Galatzi, Romania. He began employment as a food technologist in the laboratory for fermentation technologies in the Institute for Food Chemistry, Bucharest, Romania. In 1982 – 1989 he was coordinator of the National Research Programme "Superior utilization of raw-materials in fermentation industry". Since 1970, he has been a scientist within the Institute of Food Research, Laboratory for Fermentation Technologies and Refrigeration in Food Industry, and since 1982 he has been the head of this laboratory. In 1993 - 2000, he was professor at Politechnic University Bucharest - Faculty for Biotechnological Systems Engineering (equipment for food industry course). Since 2000, he has been professor at "Valahia" University Tirgoviste – Faculty of Food Technologies (beer and malt technology course). In 1999, he was expert-evaluateur for the European Commission (Doc Label EE19981A10285); in 2001, a member of the Academy of Science for Agriculture and Forestry from Bucharest, Romania; in 1998, a member in the Technical Committee of the Ministry of Agriculture, Forestry and Rural Development and in the Technical Committee of the Romanian Association for standardization (ASRO) for beer and raw materials for brewing industry.