β-Glucan is a proven beneficial and valuable molecule for human and animal health systems. It can be incorporated as an ingredient in various functional foods and beverages. β-Glucan has been isolated from various biological sources, fungi, mushrooms, algae, plants, and bacteria. The yeast cell wall comprises a suitable target for the extraction and purification of β-glucan. Although there are various extraction techniques, significant differences are observed as the technique used affects the final yield and purity, molecular weight, biological activity, solubility, quality, and other biological and functional properties of the extracted β-glucan. The aim of this review is the evaluation of different extraction methods for the production of β-glucan from yeast biomass. Furthermore, the use of industrial spent yeast waste from breweries and the wine industry for biotechnological β-glucan production and the concept of green wineries and breweries are discussed.
Keywords: Saccharomyces cerevisiae; brewery wastes; extraction methods; winery wastes; yeast β-glucan.
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