Cell composition of dry mass

Range Protein 39.6% Fiber 31.4% RNA 9% Ashes 4.6% Lipids 0.5% Other 14.9%
Organism Budding yeast Saccharomyces cerevisiae
Reference Yamada EA, Sgarbieri VC. Yeast (Saccharomyces cerevisiae) protein concentrate: preparation, chemical composition, and nutritional and functional properties. J Agric Food Chem. 2005 May 18 53(10):3931-6 p.3932 table 1 - link PubMed ID15884819
Method P.3932 left column 3rd paragraph: "Water content, ashes, and crude protein (N × 5.8) were determined according to the AOAC (Association of Official Analytical Chemists, ref 15) procedures. Total lipids were determined according to the Bligh and Dyer method (ref 16). Soluble and insoluble fibers were quantified by treating the sample first with proteolytic enzymes (pepsin/pancreatin) to digest sample protein, followed by filtration to retain the insoluble fiber and precipitation of the soluble fiber from the filtrate with ethanol."
Comments P.3932 right column 6th paragraph: "The percent composition of WY [Whole Yeast Cells] and of PPC [Phosphorylated Yeast Protein Concentrate] is shown in Table 1. The protein contents of WY and of PPC of yeast from an ethanol distillery were lower than the one determined in the brewing industry yeast (ref 13)." P.3933 left column top paragraph: "As shown in Table 1 the content of RNA (10.4%) is quite high in the PPC."
Entered by Uri M
ID 104157