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<p>Food safety incidents associated with bacterial biofilms and peanut allergies continue to increase annually. Although yeasts have been proposed as biocontrol agents, the effectiveness of commercial brewer’s yeasts against bacterial biofilms and peanut allergens remains insufficiently explored. This study evaluated the biocontrol potential of brewer’s yeasts by characterizing their properties and determining removal efficiencies. Cell surface hydrophobicity was measured, and binding and removal efficiencies toward biofilms formed by <i>Escherichia coli</i> and <i>Listeria monocytogenes</i> and peanut allergens were assessed. The hydrophobicity of <i>Saccharomyces cerevisiae</i> (2.75‒90.52%) was higher and broader than that of <i>S. pastorianus</i> (10.92‒43.79%). Both species exhibited binding efficiencies to bacterial biofilms (7.11‒26.68%) and peanut allergens (3.57‒22.03%). Removal efficiencies reached 99.30% for <i>L. monocytogenes</i> biofilms and 86.07% for peanut allergens. Higher hydrophobicity and binding affinity were positively correlated with improved removal performance. These findings support the potential application of commercial brewer’s yeasts as yeast-based cleaning agents for food safety management.</p>

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Evaluation of hydrophobicity, binding affinity, and removal efficiency of commercial brewer’s yeast for potential use as biocontrol agents against bacterial biofilms and peanut allergens

  • 期刊论文

  • 发表日期：

    2026年5月21日

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  • Minyeong Jung,
  • Jieun Jung,
  • Hani Ji,
  • Jaewoo Bai

摘要

Food safety incidents associated with bacterial biofilms and peanut allergies continue to increase annually. Although yeasts have been proposed as biocontrol agents, the effectiveness of commercial brewer’s yeasts against bacterial biofilms and peanut allergens remains insufficiently explored. This study evaluated the biocontrol potential of brewer’s yeasts by characterizing their properties and determining removal efficiencies. Cell surface hydrophobicity was measured, and binding and removal efficiencies toward biofilms formed by Escherichia coli and Listeria monocytogenes and peanut allergens were assessed. The hydrophobicity of Saccharomyces cerevisiae (2.75‒90.52%) was higher and broader than that of S. pastorianus (10.92‒43.79%). Both species exhibited binding efficiencies to bacterial biofilms (7.11‒26.68%) and peanut allergens (3.57‒22.03%). Removal efficiencies reached 99.30% for L. monocytogenes biofilms and 86.07% for peanut allergens. Higher hydrophobicity and binding affinity were positively correlated with improved removal performance. These findings support the potential application of commercial brewer’s yeasts as yeast-based cleaning agents for food safety management.