Effect of alternative nutrient media on biomass and antioxidant status of Saccharomyces cerevisiae strains

Abstract

Saccharomyces cerevisiae baker’s yeasts represent a promising platform for bakery biotechnology, particularly when cultivated using nutrient media derived from wastes such as fruit and vegetable peels. These low-cost substrates can effectively support yeast growth and biomass production. Such approaches align with circular economy principles by converting waste materials into valuable microbial products with potential antioxidant properties. This highlights the relevance of baker’s yeasts not only in baking, but also in sustainable biotechnology and functional food research. The aim of this research was to evaluate the growth performance and bioprotective potential of S. cerevisiae yeasts isolated in pure culture from different artisanal bakery sourdoughs cultivated on natural nutrient media, obtained from agro-industrial wastes of carrot (CE), red beet (BE) and barley (BaE), as the single source of nutrition.