Wine Yeast Derivatives from Starmerella bacillaris: Technological Potential and Functional Characterization

Yeast-derived compounds are increasingly recognised for their potential functional and technological roles in food and beverage applications. This study explores the biochemical composition and industrial applicability of derivatives obtained from Starmerella bacillaris and Saccharomyces cerevisiae. Using mechanical disruption, yeast cells were fractionated into cytoplasmic and cell wall components, which were then subjected to spectroscopic, chromatographic, and electrophoretic analyses. Near-infrared spectroscopy and mass spectrometry revealed notable differences in carbohydrate, lipid, and vitamin composition between the two species. SDS-PAGE showed a unique protein distribution in Starmerella, with prominent bands in the 40–100 kDa range, indicating potential metabolic distinctions. Alkaline extraction of cell wall fractions yielded higher polysaccharide content in Starmerella, particularly glucose, while mannose levels were comparable between species. These polysaccharides demonstrated improved solubility, suggesting promising applications in fermentation enhancement and functional food formulations. Additionally, vitamin modification experiments using the La Marquise strain under reduced and individually eliminated vitamin conditions highlighted the critical role of micronutrients in yeast viability and metabolism. Together, these findings underscore the technological potential of Starmerella derivatives as bioactive ingredients and inform strategies for optimising yeast performance in industrial processes.