Method for producing food products using Crabtree-negative yeast

Abstract

The present invention relates to a method for obtaining edible biomass starting from by-products of the food industry, to the edible biomass thus obtained, to the use of the edible biomass for producing a food product, or to a food product comprising edible biomass obtained by said method.

Description

[Technical Field]

[0001] The present invention relates to the field of food science or food technology. In particular, the present invention relates to a method for obtaining edible biomass starting from by-products of the food industry, to the edible biomass thus obtained, to the use of the edible biomass for producing a food product, or to a food product comprising edible biomass obtained by said method. [Background technology]

[0002] Projections reveal that to feed a world population of nearly 10 billion in 2050, overall food production will need to increase by 70 percent. Currently, this food gap is linked to unsustainable agri-food practices. At the same time, greenhouse gas (GHG) emissions from agricultural production must be urgently reduced and the conversion of remaining forests to agricultural land must be halted. Therefore, there is great interest in developing new sustainable, nutritious and healthy food sources.

[0003] Other non-animal alternatives are available on the market, but these have several disadvantages, including organoleptic properties, deforestation (soy), and lower amounts of some amino acids (i.e., lysine) required in the diet.

[0004] In this context, current plant-based alternatives to meat, dairy, and eggs face many formulation challenges with regard to the organoleptic and functional properties that allow them to mimic and therefore replace animal-based proteins. Market trends are in three main areas: plant-derived proteins, fermentation-derived proteins, and animal culture-derived proteins.

[0005] The use of microorganisms as an alternative source of SCP (single-cell protein) has great potential due to all the advantages they offer, such as their independence from seasonal or climatic factors and their use in very small areas, reducing deforestation caused by other alternatives (plants and / or animals). Furthermore, compared to animal proteins, they reduce the amount of water consumed and the amount of CO2 emitted into the atmosphere (approximately 98% and 85%, respectively). Besides this, they exhibit a high nutritional profile, including all amino acids recommended by the FAO, as well as the presence of other compounds such as vitamins, omega fatty acids, and beta-glucans, which are associated with immunomodulatory roles.

[0006] One of the weaknesses of SCPs is their poor technical properties, necessitating the removal of nucleic acids. The nucleic acid (RNA) content in SCPs can be problematic for human health because high purine intake can lead to elevated uric acid levels (hyperuricemia), a precursor to diseases such as gout or kidney stones. A preventive strategy for nucleic acids involves selecting appropriate microorganisms, such as algae, which typically contain lower concentrations than fungi and bacteria. Other options for reducing nucleic acids have also been evaluated, including enzymes activated by heat treatment (ribonucleases) or the addition of salts, acids, or hydroxides. Ribonuclease treatments use temperatures between 68°C and 74°C for optimal degradation, but biomass losses are 30%–40%. Other treatments combine high temperatures with ethanol solutions or solutions with extreme pH (acidic or basic), which can affect protein quality and require washing steps, resulting in significant losses of biomass and proteinaceous material.

[0007] To meet the global demand for animal-derived protein at current consumption levels, the world will need to produce 1.25 billion tons of meat and dairy products annually by 2050. However, due to the low efficiency of converting feed into meat and dairy products, the growing demand for protein will not be sustainably met by increasing meat and dairy production. New solutions are needed. Single-cell proteins (SCPs), i.e., proteins produced in microbial and algal cells, are a potential option. Much of the recent interest in SCPs has been focused on increasing the sidestream value by using microorganisms to improve their protein content, which can then be used in animal feed.

[0008] Protein can also be provided by cultures of various microorganisms and algae, preferably those that contain more than 30% dry matter protein in their biomass and can provide a healthy balance of essential amino acids.Currently available SCPs are based on mycoproteins, which are based on fungal cells, and these are limited to meat substitutes, where there are concerns about the presence of mycotoxins.

[0009] Due to climate change and the diversity of by-products around the world, it is difficult to find similar ingredients with high nutritional profiles in different regions, and shortages of some ingredients are a real concern.

[0010] Besides this, there is a demand and consumer trend towards clean label products and non-animal derived ingredients and supplements. These ingredients replace animal proteins such as casein or albumin, as they exhibit certain technological properties such as gelling, emulsifying and foaming properties that are added to dairy products and meat alternatives. Currently, modified plant proteins are used (although this approach does not solve the environmental impact) or synthetic polymers such as methylcellulose (non-natural ingredients).

[0011] The present invention aims to solve this problem, and an innovative method for obtaining edible biomass starting from food industry by-products is described herein. As shown above, the proposed method uses food industry by-products, thereby helping to solve an important problem by producing edible biomass without using the planet's limited biological and physical resources. Furthermore, the method proposed herein allows starting from various food industry by-products to obtain a single edible biomass end product with quantitatively and qualitatively uniform components, thereby streamlining, facilitating, and optimizing industrial methods for biomass production. This allows the use of a wide range of agro-food by-products, such as by-products derived from sugars, potatoes, grains, vegetables, etc. This fact results in a sustainable method with minimal environmental impact. The availability of similar raw materials from various by-products allows them to be produced locally, making the food chain less dependent on imports from other countries and reducing the risk of raw material shortages due to climate change or economic, political, and social issues. Summary of the Invention

[0012] Brief description of the invention The present invention relates to a method for obtaining edible biomass starting from by-products of the food or feed industry, wherein the biomass product comprises, for example, one or more of single-cell protein, cell lysate, protein concentrate, protein isolate, biomass extract, and biomass hydrolysate, the edible biomass thus obtained, the use of the edible biomass for producing a foodstuff, or a foodstuff comprising edible biomass obtained by said method.

[0013] The method of the present invention is based on the fermentation of a solution or suspension of by-products (e.g., solubilized carbon, nitrogen, or other micronutrients) in the presence of specific microorganisms, in particular Crabtree-negative yeasts. By using by-products of the food industry, the inventors of the present invention contribute to solving an important problem, since by-products can be utilized to produce edible biomass without using the Earth's limited biological and physical resources. Furthermore, the method proposed herein allows starting from various by-products of the food industry to obtain a single edible biomass end product with quantitatively and qualitatively uniform components, thereby streamlining, facilitating, and optimizing industrial processes for biomass production.

[0014] Thus, a first embodiment of the present invention relates to a method for obtaining edible biomass (hereinafter "method of the present invention"), comprising a) subjecting food industry by-products to conditions suitable for their solubilization and / or resuspension (in other words, solubilizing and / or resuspending food industry by-products), b) fermenting the by-product solution or suspension in the presence of Crabtree-negative yeast, and c) inactivating the Crabtree-negative yeast to obtain edible biomass.

[0015] In a preferred embodiment, step c) involves inactivating Crabtree-negative yeast and removing nucleic acids in a single step to obtain edible biomass by heating at temperatures between 75°C and 130°C for 5 to 60 minutes, preferably between 70°C and 90°C for 5 to 15 minutes. In a preferred embodiment, the method of the present invention is characterized by the absence of a washing step after inactivation and removal of nucleic acids, thereby improving yield. It should be noted that the use of these temperatures and times is sufficient to degrade and remove unwanted nucleic acids without the need for a washing step after inactivation and removal of nucleic acids, thereby significantly reducing biomass loss. Indeed, as shown in Example 12, biomass loss during the method is less than 10% (ranging from 2% to 10%).

[0016] In the context of the present invention, "conditions suitable for solubilizing and / or resuspending by-products" are considered to be known to those skilled in the art. Typically, according to the present invention, by-products are dissolved or resuspended in aqueous solution at various pHs (pH = 0.5 to 14) depending on their origin, with or without the presence of enzymes, and in combination with physical treatments (high temperature or ultrasonic treatment) or mechanical treatments (high shear homogenization). If necessary, the medium can be supplemented with other macro- and micronutrients for yeast growth.

[0017] The harvest biomass is inactivated by thermal or non-thermal treatment. Furthermore, the biomass can be lysed, for example, by autolysis, enzymolysis, homogenization, high pressure, ultrasound, or other lysis measures. Various methods have been described aimed at extracting certain components of yeast cells to obtain functional raw materials with specific technological properties, such as emulsifying and gelling properties.

[0018] In a preferred embodiment, the methods of the present invention involve the use of a Crabtree-negative yeast selected from Candida utilis, Kluyveromyces marxianus, Debaryomyces hansenii, or Yarrowia lipolytica. Other Crabtree-negative yeasts that can be used include Candida cylindrace, Crabtree-negative Saccharomyces species, Hansenula species, Pichia species, Kluyveromyces species, Brettanomyces species, Kamogataella species, Ogatea angusta, Schizosaccharomyces pombe, Lindnera jardinii, or Wickerhamomyces anomalus.

[0019] This first embodiment therefore also refers to the use of a Crabtree-negative yeast, preferably selected from Candida utilis, Kluyveromyces marxianus, Debaryomyces hansenii or Yarrowia lipolytica, for obtaining edible biomass starting from by-products of the food industry. Other Crabtree-negative yeasts that can be used are selected from Candida cylindrace, Saccharomyces Crabtree-negative spp., Hansenula spp., Pichia spp., Kluyveromyces spp., Brettanomyces spp., Kamogataella spp., Ogatea angusta, Schizosaccharomyces pombe, Lindnera jardinii, or Wickerhamomyces anomalus, etc.

[0020] In a preferred embodiment of the invention, the method of the invention is characterized in that starting from various by-products of the food industry, a single edible biomass end-product with quantitatively and qualitatively homogeneous components is obtained.

[0021] In a preferred embodiment of the invention, the edible biomass comprises a dry matter protein content of at least 30%, a dry matter fiber content of at least 10% and / or a dry matter fat content of at least 1% (wt / wt).

[0022] In a preferred embodiment of the invention, the edible biomass end-product comprises a dry matter protein content of 30% to 80%, a dry matter fiber content of 10% to 70% and / or a dry matter fat content of 1% to 60% (wt / wt).

[0023] In a preferred embodiment of the present invention, the by-product is a non-animal by-product.

[0024] In a preferred embodiment of the present invention, the by-product is a plant-derived by-product.

[0025] A second embodiment of the present invention relates to a method for obtaining a food product, comprising a) obtaining edible biomass by following the above defined method of the present invention, and b) fractionating to obtain a food product.

[0026] In a preferred embodiment, the fractionation is carried out by inactivation and / or lysis. After lysis, the various cell fractions are processed to result in final materials with similar nutritional profiles and different technological properties. This procedure allows obtaining several materials that can be used in a wide range of applications. In particular, the first step involves the inactivation and / or lysis of the yeast. This procedure can include autolysis, chemical degradation (solvents, detergents, osmotic shock), physical disruption (heat treatment (including autoclaving), sonication, freeze-thaw, boiling water or steam, ultrasound), mechanical degradation (high pressure, homogenization), or enzymatic treatment. The sample can then be fractionated directly or after a centrifugation step (cell wall). Fractionation steps include alkaline, acid, or neutral treatment with various incubation times, citrate buffer treatment, or enzymatic treatment, with or without other physical or mechanical treatments. The optional third step, involving separation, can be carried out by implementing at least one of the following procedures: physical separation (filtration or centrifugation), acid precipitation, and organic solvent precipitation. Finally, the final material can be dried. These feedstocks were characterized by their nutritional profile and technological properties in terms of gelling, foaming, and emulsifying activity, as well as solubility, water absorption capacity, and oil absorption capacity. These methods did not involve specific purification steps, but rather the concentration or availability and enrichment of various fractions resulted in several functional feedstocks. Minimal modifications to downstream processes resulted in feedstocks with a similar nutritional profile to the original biomass and a wide range of functional properties. Depending on the combination of the three steps (dissolution, fractionation, and separation), the final feedstocks exhibit various technological properties.

[0027] In a preferred embodiment, fractionation step b) is carried out to obtain a product containing uniform percentage contents of protein, fiber and / or fat selected from the following ranges: dry matter protein content (wt / wt) of at least 30%, dry matter fiber content (wt / wt) of at least 10%, and / or dry matter fat content (wt / wt) of at least 1%, preferably between 30% and 80% dry matter protein content (wt / wt), between 10% and 70% dry matter fiber content (wt / wt), and / or between 3% and 60% dry matter fat content (wt / wt). Single A food product is obtained that contains uniform quantitative and qualitative components (i.e., uniform percentage ranges of protein, fiber, and / or fat) of the final product because the components (protein, fiber, and / or fat) are destroyed but not separated (they form part of the same product). Single This means that a product biomass is produced. As a result, the same single product will have different technological and / or nutritional properties due to the presence of a uniform percentage range of protein, fiber, and fat. It should be noted that obtaining a single product containing a "uniform percentage range of protein, fiber, and / or fat" means that by following the method of the present invention, it is possible to select a specific percentage of each component (protein, fiber, and / or fat) to be present in the same final product from the above percentage range and to reproducibly maintain that percentage. Therefore, the final product is highly versatile (the percentage content of each component can be selected and adapted depending on the final intended use) and highly reproducible (the selected percentage can be reproducibly maintained over a long period of time).

[0028] Furthermore, it should be noted that the edible biomass obtained according to this method has improved technological properties compared to other yeast-based SCPs (Razzaq 2020), characterized by, for example, a high oil absorption capacity and foam stability (Table 10). Furthermore, the processing of the biomass (KZ12F) significantly enhances the foaming and emulsifying capabilities of this raw material while maintaining its nutritional profile (Table 9).

[0029] A third embodiment of the present invention relates to an edible biomass obtainable by the method of the present invention, characterized in that it is a single product comprising uniform percentage contents of protein, fiber and / or fat selected from the following ranges: dry matter protein content (wt / wt) of at least 30%, dry matter fiber content (wt / wt) of at least 10%, and / or dry matter fat content (wt / wt) of at least 1%, preferably between 30% and 80% dry matter protein content (wt / wt), between 10% and 70% dry matter fiber content (wt / wt), and / or between 3% and 60% dry matter fat content (wt / wt).

[0030] A fourth embodiment of the present invention relates to the use of edible biomass as defined above for the production of food products.

[0031] A fifth embodiment of the present invention relates to a food product obtainable by the method described in the second embodiment of the present invention.

[0032] A sixth embodiment of the present invention relates to a foodstuff comprising edible biomass as defined above.

[0033] In a preferred embodiment, the foodstuff of the present invention is characterized in that it is a single foodstuff comprising uniform percentage contents of protein, fiber and / or fat selected from the following ranges: dry matter protein content (wt / wt) of at least 30%, dry matter fiber content (wt / wt) of at least 10%, and / or dry matter fat content (wt / wt) of at least 1%, preferably from 30% to 80% dry matter protein content (wt / wt), from 10% to 70% dry matter fiber content (wt / wt), and / or from 3% to 60% dry matter fat content (wt / wt).

[0034] For purposes of the present invention, the following terms are defined.

[0035] The term "comprising" means including, but not limited to, what follows the word "comprising." Thus, use of the word "comprising" indicates that the listed elements are required or essential, but that other elements are optional and may or may not be present.

[0036] The term "consisting of" means "including, and limited to" what precedes the phrase "consisting only of." Thus, the phrase "consisting only of" indicates that the listed elements are required or essential, and that no other elements may be present. [Brief explanation of the drawings]

[0037] [Figure 1] Figure 1 shows the growth of Kluyveromyces marxianus in various by-product media (medium-1 and medium-2) and rich medium (YEPD). DETAILED DESCRIPTION OF THE INVENTION

[0038] The present invention is illustrated by the following examples, which are not intended to limit the scope of protection of the invention. [Example]

[0039] Example 1. Treatment of by-products Preparation of culture medium The by-products were weighed and resuspended in various aqueous solutions (neutral, basic, or acidic) and combined with temperature treatment to solubilize most of the components (room temperature or 80°C). The soluble components were then neutralized and directly used to prepare the medium. By avoiding the acid and base removal and drying steps, this method is more scalable and industrially applicable. Table 1 shows a selection of some of the by-products processed in this invention. Representatives of each by-product group were selected: sugar-rich by-products (from the sugar industry, including monosaccharides and disaccharides), carbohydrate-rich by-products, fiber-rich by-products, and lipid- or protein-rich by-products. Other macronutrients and micronutrients were added to the medium as needed. The medium was sterilized by autoclaving or heating to 100°C. If necessary, some nutrients were sterilized by filtration.

[0040] [Table 1]

[0041] By-products from the sugar refining industry were diluted directly in water. Other by-products were subjected to other treatments. The most promising treatments were those involving high temperature treatments as shown in Table 2 in combination with alkaline or acid treatments (preferably acid treatments). These treatments were able to solubilize more than 80% of the by-products.

[0042] [Table 2]

[0043] These treatments solubilized over 80% of the by-products and also solubilized the carbon source (starch, mono- and disaccharides). Some treatments achieved partial saccharification of starch.

[0044] After processing, other macro- and micronutrients were added to the by-products during conditioning. These compounds could include other by-products, inorganic nitrogen sources, organic nitrogen sources, MgSO, phosphates, trace salts, or other necessary growth factors (such as vitamins).

[0045] The medium was sterilized by autoclaving or heating to 100° C. If necessary, some nutrients were sterilized by filtration.

[0046] Example 2. Growth of Crabtree-negative yeast in by-products The feasibility of a by-product-based growth medium was evaluated using several yeasts, including Kluyveromyces marxianus, Candida utilis, Yarrowia lipolytica, and Debaryomyces hansenii. Several strains were used, and one was selected for further optimization. Growth rates were monitored by culture OD, and as shown in Figure 1, the by-product-based medium (Medium-2) achieved similar or even higher growth rates compared to a commercially available rich medium (YEPD).

[0047] Increasing the carbon source leads to an increase in biomass concentration as described for Crabtree-negative yeast (Table 3). The efficiency of this method results in conversion rates greater than 70% (Table 4).

[0048] [Table 3]

[0049] [Table 4]

[0050] Example 3. Same by-product, different microorganisms, and similar raw materials Different microorganisms (Kluyveromyces marxianus and Candida utilis) were grown in the same by-product (carbohydrate-derived by-product). The fermentation process included several steps: pre-inoculation in a rich medium or by-product medium for 8 to 24 hours; incubation temperatures ranged from 20 to 45°C (depending on the strain).

[0051] The fermentation process consisted of batch or fed-batch fermentation (depending on the microorganism) and lasted from 24 to 72 hours. The batch phase continued until the carbon source was exhausted and fed-batch began. Varying the specific fermentation conditions resulted in different feedstocks.

[0052] The by-product was diluted and supplemented with a mixture of organic and inorganic nitrogen sources (yeast extract and (NH)SO), phosphate, and MgSO. The media were sterilized by autoclaving in a bioreactor. An overnight culture of Crabtree-negative yeast was added to each medium, and the cultures were incubated at 35°C with agitation and aeration for 24 to 48 hours.

[0053] The biomass was then harvested, heat inactivated and dried by spray dryer. The biomass obtained from the different microorganisms was characterized according to their nutritional profile, as shown in Table 5.

[0054] By adjusting the fermentation strategy, it is possible to target the composition of certain compounds, thus obtaining similar feedstocks from different by-products (Table 5).

[0055] [Table 5]

[0056] Example 4. Different by-products, same microorganisms, and similar raw materials Different by-products were used for the growth of one microorganism, Debaryomyces hansenii. Both by-products have different macronutrients (Table 6), with the main differences being in the carbohydrate and fiber content.

[0057] [Table 6]

[0058] Both by-products were treated with alkaline solution at 80°C, neutralized, and autoclaved, achieving greater than 80% lysis. Salt and other micronutrients were added. An overnight culture of Crabtree-negative yeast was added to each medium, and the cultures were incubated in baffled flasks with stirring at 25°C for 24 to 48 hours. The biomass was then harvested, heat inactivated, and air-dried. The composition of the biomass obtained in both bioprocesses is summarized in Table 7.

[0059] [Table 7]

[0060] Example 5. Different by-products, different microorganisms, and similar raw materials Another microorganism, Yarrowia lipolytica, was used to enhance the value of another carbohydrate by-product. A by-product-based medium was prepared as follows: First, the by-product was solubilized and autoclaved, and other pre-sterilized compounds (MgSO4 7H2O, (NH4)2SO4, and / or yeast extract and phosphate) were added. The incubation temperature was 25 ± 1°C, and the agitation speed was 500 to 800 rpm. pH was controlled using 2.5 M H3PO4 as the acid and 25% KOH as the base. The aeration rate was set at 1 vvm. After 48 h, the biomass was harvested by centrifugation and freeze-dried. As shown in Table 8, the nutrient composition between the biomasses was similar.

[0061] [Table 8]

[0062] Example 6. Food Use: Sauce Edible biomass derived from Kluyveromyces exhibits excellent solubility, emulsifying properties, and partial water and oil retention capacity. This raw material has been used in several food applications to replace animal-derived ingredients, adding value to the final product. One example is a pesto sauce in which Parmesan cheese is replaced with this edible biomass, which provides additional beneficial claims such as a source of protein, vegan, a source of vitamins B1 and B2, and high in vitamins B8 and B9. The method for making the sauce involves grinding nuts, spices, vinegar, and flavorings in a grinder until everything is well mixed. The final step is to create an emulsion by adding oil to the grinder.

[0063] Example 7. Food Use: Pasta The inclusion of the same biomass (9.73%) in the pasta instead of eggs gives the product additional claims such as a source of protein, a source of fiber, vegan, a source of vitamin B6, and high in vitamins B1, B2, B8, and B9. The method for making fresh pasta consists of mixing water, flour or semolina flour, salt, and MOA protein to form a dough. After allowing the dough to rest for one hour, it is shaped into the desired shape.

[0064] Example 8. Food Use: Cheese Substitute The same biomass (16%) was used to prepare the cheese substitute, resulting in product-related claims such as: source of protein, source of fiber, vegan, source of vitamin B6, vitamin B1, vitamin B2, vitamin B8, and high in vitamin B6, and high in phosphorus and iron. The method for making the cheese substitute involves grinding the nuts and mixing them with a culture starter, salt, and moa protein. Once the cheese is formed, it is left at room temperature for 4 to 7 days. After the fermentation period is over, the cheese is covered with spices and salt.

[0065] Example 9. Fractionation for Gelling, Emulsifying, and Foaming Properties (Prototype KS22AcEt) Yeast cells were lysed in a weakly alkaline (pH 8-11) sodium hexametaphosphate buffer solution by physicochemical treatment, heating the suspension at 65°C for 2 hours. The cell walls were then removed and resuspended in a citrate buffer solution, which was then heated at 121°C for 20 minutes. After these treatments, the solution was neutralized to pH 4.5-5.5 and subjected to two successive precipitation steps involving the addition of absolute ethanol. The samples were then dried. The technical properties achieved were gelling, emulsifying, and foaming activity at elevated temperatures, but the nutritional properties remained unchanged.

[0066] Example 10. Fractionation for gelling and emulsifying properties (Prototype KD12F) Yeast cells were lysed by mechanical disruption with pressure. The cell walls were then removed, resuspended in citrate buffer, and treated at temperatures ranging from 80°C to 121°C for 20 minutes. The samples were then directly dried. The resulting nutritional profiles were similar, and the technological properties achieved were gelling and emulsifying activity (Table 9). Low-temperature gelling properties were also achieved when a centrifugation step was included after lysis and the citrate buffer treatment was performed.

[0067] Example 11. Fractionation for gelling, emulsifying, and foaming properties (KZ12F) Yeast cells were lysed by enzymatic treatment for 4 hours. The cell walls were then removed, resuspended in citrate buffer, and treated at 121°C for 20 minutes. The samples were then directly dried. The technological properties achieved were gelling, emulsifying, and foaming activity at elevated temperatures, while simultaneously improving the nutritional profile and possessing a higher protein content (Table 9). The edible biomass obtained according to this method possesses improved technological properties compared to other yeast-based SCPs (Razzaq 2020), characterized by, for example, high oil absorption capacity and foam stability (Table 10). Furthermore, the treatment of biomass (KZ12F) significantly enhanced the foaming and emulsifying capabilities of this feedstock while maintaining its nutritional profile (Table 9).

[0068] [Table 9]

[0069] [Table 10]

[0070] Example 12. RNA removal After the fermentation process, the biomass was harvested and treated at various temperatures. RNA was then extracted, quantified by UV (260 nm), and expressed as a percentage of RNA per dry cell weight (Table 11). Less than 2% RNA is recommended for human consumption. Biomass loss ranges from 2% to 10%, depending on the treatment.

[0071] [Table 11]

Claims

1. A method for obtaining edible biomass, a. Solubilizing and / or resuspending by-products of the food industry, b. Fermenting the solution or suspension of the by-product in the presence of Crabtree-negative yeast, c. The method is characterized by obtaining the edible biomass by inactivating the Crabtree-negative yeast and decomposing unwanted nucleic acids in a single step by maintaining a temperature of 75°C to 130°C for 5 to 60 minutes, and by not including a washing step after the inactivation of the Crabtree-negative yeast and decomposition of unwanted nucleic acids. Methods that include...

2. The method according to claim 1, characterized in that the biomass loss during the above method is less than 10%.

3. The method according to claim 1, wherein the Crabtree-negative yeast is selected from Candida utilis, Cluiveromyces marsianus, Devariomyces hansenii, or Jarrowia liporitica.

4. The method according to any one of claims 1 to 3, wherein the edible biomass is a single product comprising a uniform percentage content of protein, fiber, and fat selected from the following ranges: at least 30% dry matter protein content (weight / weight), at least 10% dry matter fiber content (weight / weight), and at least 1% dry matter fat content (weight / weight), preferably 30% to 80% dry matter protein content (weight / weight), 10% to 70% dry matter fiber content (weight / weight), and 3% to 60% dry matter fat content (weight / weight).

5. The method according to any one of claims 1 to 3, wherein the by-product is a by-product of non-animal origin.

6. The method according to any one of claims 1 to 3, wherein the by-product is a by-product derived from a plant.

7. A method of producing food products, a. A step of obtaining edible biomass by following the method described in any one of claims 1 to 3, b. A step of separating the edible biomass by dissolution to obtain a single food product containing a uniform percentage content of protein, fiber, and fat selected from the following ranges: at least 30% dry matter protein content (weight / weight), at least 10% dry matter fiber content (weight / weight), and at least 1% dry matter fat content (weight / weight), preferably 30% to 80% dry matter protein content (weight / weight), 10% to 70% dry matter fiber content (weight / weight), and 3% to 60% dry matter fat content (weight / weight); Methods that include...

8. Edible biomass obtained by the method of any one of claims 1 to 3, characterized in that it is a single product containing a uniform percentage content of protein, fiber, and fat selected from the following ranges: 30% to 80% dry matter protein content (weight / weight), 10% to 70% dry matter fiber content (weight / weight), and 3% to 60% dry matter fat content (weight / weight).

9. Use of edible biomass according to claim 8 in the manufacture of food products.

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