Recently, Pérez-Bibbins et al. (2014) observed that the use of the solid fraction of wine, cider and beer lees did not allow the development of D. hansenii cultures. In consequence, two methods of cell disruption were assessed: one mechanical using a high-pressure homogenizer, and one non-mechanical, consisting in the autolysis of cells. Only autolysis of beer lees proved to be successful (see Table 3) for producing xylitol using whole lees or the solid fraction.Therefore, using the solid fraction of beer lees after autolysis, the fermentative parameters (P = 34.8 g/L, QP = 0.363 g/L h andYP/S = 0.67 g/g) were close to those achieved using synthetic media (P = 39.3 g/L, QP = 0.409 g/L h and YP/S = 0.80 g/g) or yeast extract as the only nutrient (P = 40.2 g/L, QP = 0.559 g/L h and YP/S = 0.80 g/g), meaning that the solid fraction of beer lees could be employed as economic nutrient after an autolysis treatment. These authors conclude that these results could be attributed to the amount of available nitrogen after the treatment.