Evaluation of the Protein Profile of a Saccharomyces cerevisiae Strain Immobilized in Biocapsules for Use in Fermented Foods

Abstract

Yeast biocapsules are a novel immobilization technology that could be used in fermentation processes. They are spherical structures consisting of yeast cells encapsulated and attached to the hyphae of a filamentous fungus. Yeast biocapsules offer a cutting-edge approach to cell immobilization, with significant potential for advancing fermented food production. By enhancing fermentation control, improving product quality, and increasing process efficiency, these biocapsules represent a key innovation in food fermentation technology, particularly in the production of alcoholic beverages such as beer and wine. Proteomic analysis of two-dimensional gels was carried out to study changes in proteins expressed in (i) co-immobilized yeast cells, and (ii) free-format yeast cells. This analysis showed that the proteins expressed in co-immobilized yeast cells played critical roles in DNA repair, cell cycle regulation, protein synthesis, and translation, whereas the proteins expressed by free yeast cells were mainly related to glycolysis. These findings suggest a defense response of the co-immobilized yeast against fungal interactions, involving regulatory mechanisms at the DNA, RNA, and protein levels. This study opens new avenues for exploring yeast–fungus co-immobilization, including stress responses, the nature of the binding polymers, and the proteomics of biocapsules. Additionally, investigating natural co-immobilization mechanisms between various microorganisms could uncover further biotechnological applications and biocatalytic activities.