Production of Nano Beta-Glucans From Baking Yeast Saccharomyces cerevisiae and Its Comparison With Extracted Beta-Glucans

Abstract

Abstract In this study, the valid bread yeast Saccharomyces cerevisiae was used for the purpose of the polysaccharide beta-glucan, and the diagnosis of lyophilization was confirmed, as the biological cell of the yeast was grown in SDA Agar medium and incubated at a temperature of 37 degrees Celsius for 48 hours, and the sugar fermentation test was conducted and completed. Identifying its microscopic and cultural characteristics, diagnostic tests showed that it was Saccharomyces cerevisiae yeast. Beta-glucan was extracted from yeast cells using the (acid-base) method. The extracted beta-glucan was diagnosed using Infrared rays (FT-IR) and (HPLC) technology. Comparing the results of the tests with the standard beta-glucan compound. The extracted beta-glucan was converted into a nanocomposite by (base - acid) method. The physical, chemical and functional properties of the nanocomposite were determined. The ability to bind water to the nanocomposite was (293%) and the ability to bind fat (254%). The average size of the nano-beta-glucan particles included in Soft cheese manufacturing using the Size Analyzer device reached 189.4 nm.Filed Emission Scanning electron microscope (FESEM) was used to detect the surface of the extracted and prepared Nano beta-glucan compound, which reached, respectively. As for the (XRD), UV-Vis, Fourier spectrometer was determined. The inhibitory effectiveness of the extracted and Nano beta-glucan compound against pathogenic bacteria was estimated, while Gram-negative bacteria was inhibited as well, as it was for E. coli and Pseudomonas aeruginosa 23 and 21 mm, respectively, The results showed that there was no growth inhibition zone for lactic acid bacteria.