![]() Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. Applications of algae in human nutrition, animal feed, and aquaculture are examined.Īlgae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Moreover, existing protein enrichment methods used in the dairy industry and the potential of these methods to generate high value ingredients from algae, such as bioactive peptides and functional ingredients are discussed. Protein extraction methods applied to algae to date, including enzymatic hydrolysis, physical processes, and chemical extraction and novel methods such as ultrasound-assisted extraction, pulsed electric field, and microwave-assisted extraction are discussed. This review details the characteristics of commonly consumed algae, as well as their potential for use as a protein source based on their protein quality, amino acid composition, and digestibility. Algae do not compete with traditional food crops for space and resources. Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. World Journal of Microbiology and Biotechnology Springer Journals Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. Separate sections of this review also discuss possible uses of dry yeasts in biocontrol, bioprotection and biotransformations, in analytical methods as well as in some other areas. In addition, the application of dehydration procedures opens up new possibilities for the use of yeast as a model system. Such immobilisation methods also provide a new approach for the successful conservation of yeast strains that are very sensitive to dehydration. Another interesting application of yeast dehydration is as an additional stage in new methods for the stable immobilisation of microorganisms, especially in cases when biotechnologically important strains have no affinity with the carrier. Dry yeasts are also used in agricultural animal feed. The high sorption activity of dehydrated yeasts can be used as an interesting tool in winemaking due to their effects on quality and taste. It has been shown that dry yeast preparations can be used for the efficient protection, purification and bioremediation of the environment from heavy metals. This mini-review briefly summarises current information on the application of dry yeasts in traditional and innovative fields. In recent decades non-conventional applications of yeast dehydration have been proposed for various modern biotechnologies. ![]() This unique state among organisms is currently used in the production of active dry yeasts, mainly used in baking and winemaking. Rapoport, Alexander Turchetti, Benedetta Buzzini, Pietroĭehydration of yeast cells causes them to enter a state of anhydrobiosis in which their metabolism is temporarily and reversibly suspended. Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals
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