Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins [PDF]
Molecules, 2023 The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin.
Loredana Dumitrașcu +3 more
doaj +2 more sources
Spent brewer’s yeast as a selective biosorbent for metal recovery from polymetallic waste streams [PDF]
Frontiers in Bioengineering and BiotechnologyWhile the amount of electronic waste is increasing worldwide, the heterogeneity of electronic scrap makes the recycling very complicated. Hydrometallurgical methods are currently applied in e-waste recycling which tend to generate complex polymetallic ...
Anna Sieber +5 more
doaj +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
From Waste to Value: Extraction of Protease Enzymes from Brewer’s Spent Yeast [PDF]
FoodsThis study investigates the potential of additive-free extraction techniques to produce a proteolytically active yeast extract for use in the food industry.
Marie Schottroff +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