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Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Screening of intact yeasts and cell extracts to reduce Scrapie prions during biotransformation of food waste
Author(s): Huyben, David
Boqvist, Sofia
Passoth, Volkmar
Renström, Lena
Allard Bengtsson, Ulrika
Andréoletti, Olivier
Kiessling, Anders
Lundh, Torbjörn
Vågsholm, Ivar
Issue Date: 8-Feb-2018
Citation: Huyben D, Boqvist S, Passoth V, Renström L, Allard Bengtsson U, Andréoletti O, Kiessling A, Lundh T & Vågsholm I (2018) Screening of intact yeasts and cell extracts to reduce Scrapie prions during biotransformation of food waste, Acta Veterinaria Scandinavica, 60 (1), Art. No.: 9.
Abstract: Yeasts can be used to convert organic food wastes to protein-rich animal feed in order to recapture nutrients. However, the reuse of animal-derived waste poses a risk for the transmission of infectious prions that can cause neurodegeneration and fatality in humans and animals. The aim of this study was to investigate the ability of yeasts to reduce prion activity during the biotransformation of waste substrates—thereby becoming a biosafety hurdle in such a circular food system. During pre-screening, 30 yeast isolates were spiked with Classical Scrapie prions and incubated for 72 h in casein substrate, as a waste substitute. Based on reduced Scrapie seeding activity, waste biotransformation and protease activities, intact cells and cell extracts of 10 yeasts were further tested. Prion analysis showed that five yeast species reduced Scrapie seeding activity by approximately 1 log10 or 90%. Cryptococcus laurentii showed the most potential to reduce prion activity since both intact and extracted cells reduced Scrapie by 1 log10 and achieved the highest protease activity. These results show that select forms of yeast can act as a prion hurdle during the biotransformation of waste. However, the limited ability of yeasts to reduce prion activity warrants caution as a sole barrier to transmission as higher log reductions are needed before using waste-cultured yeast in circular food systems.
DOI Link: 10.1186/s13028-018-0363-y
Rights: © The Author(s) 2018 This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver ( applies to the data made available in this article, unless otherwise stated.

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