EXPLORATION OF YEASTS FROM DIVERSE ECOSYSTEMS FOR SINGLE-CELL PROTEIN PRODUCTION

Given the gradual depletion of traditional protein production systems and the increasing environmental and food-related challenges on a global scale, there is a growing demand for innovative biotechnological solutions that combine high nutritional value with reduced environmental impact. In this context, Single-Cell Proteins (SCPs) derived from yeasts stand out as emerging solutions for nutritional supplementation due to their high protein content, presence of essential amino acids, absence of undesirable compounds such as toxins and cholesterol, and their potential for large-scale production using residual substrates. However, their application requires rigorous toxicological evaluation to ensure safety for human consumption. This study presents the in vitro toxicological assessment of 290 yeasts isolated from distinct ecosystems, focusing on their potential application in SCP production. The strains, deposited in the Microorganism and Cell Collection of UFMG, were subjected to exclusion analyses for the detection of hydrogen sulfide, biogenic amines, gelatinolytic activity, and hemolysis. Among the 290 yeasts evaluated, 195 did not produce hydrogen sulfide or biogenic amines. Of these, 22 were excluded due to gelatinolytic activity, a trait associated with potential pathogenicity. The remaining 173 strains showed no hemolytic activity in vitro, indicating no cytotoxic effects. The toxicological screening of the yeast species revealed a broadly safe profile among the isolates, with key features for food-related applications. Nevertheless, the production of gelatinase and hydrogen sulfide by some isolates underscores the importance of rigorous screening prior to strain selection for potential applications in this sector. The combination of toxicological assessments with functional evaluations enhances the safety and sustainable viability of using microorganisms in global food production.