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BREWER-S SPENT YEAST AS A POTENTIAL STIMULATIVE AGENT IN RYE PLANTLETS

Leahu Ana, Lobiuc Andrei, Oroian Mircea, Ghinea Cristina, Damian Cristina

First published: 2017-11-20https://doi.org/10.5593/sgem2017h/43/s18.004View metrics

Abstract

BrewerпїЅs spent yeast is a byproduct containing high amounts of nitrogen, vitamins and immunogen compounds such as ?-glucans. Several uses of spent yeast were described, but the phytostimmulatory potential was not previously tested. In the present paper, the effects of spent brewery yeast on rye microgreen growth and composition and the potential use as an elicitor is assessed. Rye microgreens elicited with spent yeast presented improved germination, especially after 4 days of cultivation. Increased plantlet length and fresh mass were recorded for 50% yeast treatment after 8 days of cultivation. Total phenolic contents were enhanced by 10 and 50% yeast treatment after 4 days of cultivation. Antioxidant activity of rye microgreens were higher than control plantlets at all yeast concentrations after 6 days of cultivation. In comparison, ascorbic acid increased the germination percentage at 1000 mg/l and lead to increased plantlet length and biomass at 100 and 500 mg/l after 8 days of cultivation. Total phenolic contents were stimulated after 8 days of cultivation by 1000 mg/l ascorbic acid. Spent brewery yeast and ascorbic acid may be further investigated as eliciting agents for cultivating rye microgreens with improved growth and bioactive substances contents.

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Publication details

Title
BREWER-S SPENT YEAST AS A POTENTIAL STIMULATIVE AGENT IN RYE PLANTLETS
Authors
Leahu Ana, Lobiuc Andrei, Oroian Mircea, Ghinea Cristina, Damian Cristina
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Energy and Clean Technologies
Publisher
STEF92 Technology
Year
2017
Pages
27-34
SWS Citekey
Leahu2017182734
ISSN
1314-2704
ISBN
978-619-7408-28-7
Language
en
Publication type
Conference Paper
Keywords
SaccharomycesSecale cereale L.germinationphenolic contentselicitation
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