Development of Supplements of Calcium Microencapsulated with Brewer's Spent Yeast Mannoproteins-Study of Gastrointestinal and Colonic Bioaccessibility. [PDF]
FoodsCalcium microcapsules were developed by spray-drying using mannoproteins (MPs) extracted from brewer’s spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials.
Aquino ME, Drago SR, Cian RE.
europepmc +2 more sources
Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production [PDF]
Fermentation, 2019 Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of
Lisa Striegel +2 more
exaly +3 more sources
Impact of agro-industrial by-products on nutritional value and microbiota composition of black soldier fly larvae [PDF]
Frontiers in MicrobiologyIn this study, interrelations between agro-industrial by-products, black soldier fly larvae (BSFL) rearing, and associated microbiota were investigated.
Martina Kieβling +8 more
doaj +2 more sources
Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate [PDF]
Mongolian Journal of Chemistry, 2014 Spent brewer’s yeast (Saccharomyces cerevisiae) is a rich source of protein, vitamins and widely used as a raw material for production of food supplements.
M Bayarjargal +6 more
doaj +5 more sources
Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition [PDF]
MoleculesThe trend toward sustainable protein substitutes is driven by growing concerns about food security, sustainability, and human health. Spent brewer’s yeast and wine lees are two by-products of the beer and wine industry with high potential, owing to their
Ionuț Avrămia +6 more
doaj +2 more sources
Magnesium chelation of low molecular weight peptides from protein-rich industrial wastes: Production and properties [PDF]
Journal of Genetic Engineering and BiotechnologyMagnesium chelating is considered a promising method to increase Mg uptake, thus fight against the prevalent case of Mg deficiency. In this study, hydrolysates and peptide fractions from spent brewer’s yeast (SBY) and soybean meal (SBM) were evaluated ...
Bao Ninh Tran +6 more
doaj +2 more sources
Adding Value to Brewery Industry By-Products as Novel Ingredients in Non-Alcoholic Malt Beverage Applications [PDF]
FoodsThe growing population and increasing concerns about food security and sustainability demand innovative solutions to minimize food waste and transform by-products into functional ingredients valuable to the food sector.
Muhammad Usman Akram +4 more
doaj +2 more sources
Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor [PDF]
Biotechnology and Bioengineering, 2004 Immobilization of brewing yeast onto a cellulosebased carrier obtained from spent grains, a brewing byproduct, by acid/base treatment has been studied in a continuously operating bubble-column reactor. The aim of this work was to study the mechanisms of
Tomáš Brányik +2 more
exaly +3 more sources
FermentationBrewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition.
Alice Jaeger +4 more
doaj +2 more sources
Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer’s Spent Grains [PDF]
Food Technology and Biotechnology, 2011 Preservation, risk of contamination, transportation and storage costs (e.g. refrigeration) are the main problems associated with wet, active starter cultures such as yeast. To deal with these aspects, drying of commercial cultures is required.
Athanasios A. Koutinas +6 more
doaj +2 more sources