This study aims to partially compensate the lack of reliable data regarding full mass balance analysis during industrial baker's yeast fermentation and the chemical composition of the resulting vinasse. The utilization degrees of carbon and nitrogen sources (sugars, amino acids, ammonia) for biomass growth and protein synthesis are discussed. Furthermore, the less complex composition and the suitability of baker's yeast vinasse for the industrial recovery of large amounts of natural betaine and invertase are highlighted. Implementing the corresponding technology would have a strong and positive impact on process profitability. Conducted analyses included the determination of sugars and protein concentrations as well as the complete amino acid profile. Also, betaine concentrations and invertase activity were determined in the molasses mixture and the resulting vinasse. The results show that vinasse contained 18.5 g/L of betaine and an invertase activity of 21.3 U/mL. Amino acid content measured in vinasse shows that yeast consumed most of the amino acids.
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