Advances in the valorization of spent brewer's yeast

被引：56
|
作者：
Puligundla, Pradeep [1 ]
Mok, Chulkyoon [1 ]
Park, Sungkwon [2 ]
机构：
[1] Gachon Univ, Dept Food Sci & Biotechnol, 1342 Seongnam Daero, Seongnam Si 13120, Gyeonggi Do, South Korea
[2] Sejong Univ, Dept Food Sci & Biotechnol, 209 Neungdong Ro, Seoul 05006, South Korea
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2020年 / 62卷
关键词：
Spent brewer's yeast; Valorization; beta-Glucans; Yeast extract; Animal feed; BETA-GLUCAN; BY-PRODUCTS; SACCHAROMYCES-CEREVISIAE; POTENTIAL APPLICATION; ETHANOL FERMENTATION; ANTIOXIDANT ACTIVITY; EXTRACT PRODUCTION; ACID PRODUCTION; SOLID-WASTES; CELL-WALL;
D O I：
10.1016/j.ifset.2020.102350
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Spent brewer's yeast (SBY) is one of the major by-products produced during beer brewing process. SBY is an abundant source of protein, minerals, vitamins, especially vitamin Bcomplex, as well as nutraceuticals such as beta-glucans or mono- and oligosaccharides. Due to the presence of nutrients, abundant availability and low cost, SBY has been widely used in animal feed. However, over the last decades, considerable efforts have been devoted to the development of alternative applications for SBY, such as functional food ingredient and fermentation substrate. Therefore, the aim of this review was to provide an up-to-date overview on the valorization of SBY.
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页数：8
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