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 +4 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 +4 more sources
Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread.
Popov Stevan D. +4 more
doaj +2 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
Using Spent Brewer’s Yeast to Encapsulate and Enhance the Bioavailability of Sonochemically Nanostructured Curcumin [PDF]
International Journal of Food ScienceThis study is aimed at investigating the possibility of using spent cells of brewer’s yeast Saccharomyces cerevisiae to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an in vitro digestion ...
Irina Kalinina +4 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
Peptide-Rich Yeast Fractions from Brewer’s Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products [PDF]
FoodsBrewer’s spent yeast (BSY), a significant brewing by-product, poses environmental challenges and opportunities for valorization as a sustainable protein source.
María Emilia Brassesco +4 more
doaj +2 more sources
Statistical optimization of bioethanol production from waste bread hydrolysate [PDF]
Journal of the Serbian Chemical Society, 2021 A recent trend in sustainable bioethanol production is the use of agricultural waste or food waste as an inexpensive and the most available feedstock. Bread waste is the major food waste that could be successfully used for the production of bioethanol ...
Mihajlovski Katarina R. +3 more
doaj +1 more source
Spent Craft Brewer's Yeast Reduces Production of Methane and Ammonia by Bovine Rumen Microbes
Frontiers in Animal Science, 2021 Methane and ammonia are byproducts of rumen fermentation that do not promote animal growth, and methane is a key contributor to anthropogenic climate disruption.
Robert W. Bryant +6 more
doaj +1 more source
Investigation of zinc biosorption by brewer's yeast cells [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The highest amount of zinc (= 90%) is bound after 3 hrs of contact at low initial (total) concentrations of zinc in suspension of yeast, 10-100 mg/l at 10-30°C.
Dodić Siniša N. +2 more
doaj +1 more source