Cell disruption and permeabilization methods for obtaining yeast bioproducts

• Published in: Cleaner chemical engineering Vol. 6; p. 100112
• Main Authors: Gautério, Gabrielle Victoria, da Silva, Rhonyele Maciel, Karraz, Fellipe Chiara, Coelho, Maria Alice Zarur, Ribeiro, Bernardo Dias, Lemes, Ailton Cesar
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2023; Elsevier
• Subjects: Bioproducts; Cell wall; Disruption; Permeabilization; Yeast; Permeabilization; Bioproducts; Yeast; Disruption; Cell wall
• ISSN: 2772-7823; 2772-7823
• DOI: 10.1016/j.clce.2023.100112

•Yeasts are used to produce several value-added bioproducts.•Disruption methods are traditionally used to release the bioproducts.•Cell permeabilization can be used as an alternative to obtaining bioproducts.•Cell permeabilization increases the production of the metabolites and maintains cell viability.•Adjusted methods are still a point to be implemented to make the permeabilization.
Yeasts are used to produce several bioproducts, including functional bio-molecules, enzymes, biofuels, lipids, pigments, vitamins, organic acids, and other value-added bioproducts. When the production of the bioproduct occurs intracellularly, methods of disruption are traditionally used (mechanical and non-mechanical), which promote the release of bioproducts, but also the total degradation of the cell wall with consequent loss of yeast viability. As an alternative, cell permeabilization methods can be used through the use of external agents (chemical or physical), which form pores that increase the transfer of the product through the membrane, facilitating the separation of material, increasing the production of metabolites and also acting as an effective way of maintaining cellular viability - at least partially. In this review, we summarize the advances in yeast cell wall permeabilization compared to traditional methods of cell rupture. We also present the methods available for evaluating cell disruption and yeast permeabilization for yeast.