Cell disruption and permeabilization methods for obtaining yeast bioproducts
Gabrielle Victória Gautério, Rhonyele Maciel da Silva, Fellipe Chiara Karraz, Maria Alice Zarur Coelho, Bernardo Dias Ribeiro, Ailton César Lemes
Abstract
Yeasts are used to produce several bioproducts, including functional bio-molecules, enzymes, biofuels, lipids, pigments, vitamins, organic acids, and other value-added bioproducts. When the production of the bioproduct occurs intracellularly, methods of disruption are traditionally used (mechanical and non-mechanical), which promote the release of bioproducts, but also the total degradation of the cell wall with consequent loss of yeast viability. As an alternative, cell permeabilization methods can be used through the use of external agents (chemical or physical), which form pores that increase the transfer of the product through the membrane, facilitating the separation of material, increasing the production of metabolites and also acting as an effective way of maintaining cellular viability - at least partially. In this review, we summarize the advances in yeast cell wall permeabilization compared to traditional methods of cell rupture. We also present the methods available for evaluating cell disruption and yeast permeabilization for yeast.