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.

引用

页数：8

共 50 条

[41] Biological activities of beta-glucans isolated from spent brewer's yeast
Zechner-Krpan, Vesna
Sver, Lidija
Tominac, Vlatka Petravic
[J]. JOURNAL OF BIOTECHNOLOGY, 2017, 256 : S14 - S15
[42] Valorization of brewer's spent grain by furfural recovery/removal from subcritical water hydrolysates by pervaporation
Alonso-Riano, Patricia
Illera, Alba E.
Amandio, Mariana S. T.
Xavier, Ana M. R. B.
Beltran, Sagrario
Sanz, M. Teresa
[J]. SEPARATION AND PURIFICATION TECHNOLOGY, 2023, 309
[43] RHEOLOGICAL AND SEM STUDIES ON THE INTERACTION BETWEEN SPENT BREWER'S YEAST β-GLUCANS AND κ-CARRAGEENAN
Xu, Xueming
Pu, Qinglin
He, Liu
Na, Yang
Wu, Fengfeng
Jin, Zhengyu
[J]. JOURNAL OF TEXTURE STUDIES, 2009, 40 (04) : 482 - 496
[44] Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview
Oliveira, Ana Sofia
Ferreira, Carlos
Pereira, Joana Odila
Pintado, Manuela E.
Carvalho, Ana P.
[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2022, 208 : 1116 - 1126
[45] Environmental Evaluation of New Brewer's Spent Grain Preservation Pathways for Further Valorization in Human Nutrition
Petit, Gaelle
Korbel, Emilie
Jury, Vanessa
Aider, Mohammed
Rousseliere, Samira
Audebrand, Luc K.
Turgeon, Sylvie L.
Mikhaylin, Sergey
[J]. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2020, 8 (47) : 17335 - 17344
[46] Chemical profile of craft brewer's spent yeast and its antioxidant and antiproliferative activities
Horn, Priscila Aparecida
Zeni, Ana Lucia Bertarello
Cavichioli, Natalia
Winter, Evelyn
Batista, Keila Zaniboni Siqueira
Vitali, Luciano
de Almeida, Eduardo Alves
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (08) : 2001 - 2015
[47] Impact of new ingredients obtained from brewer's spent yeast on bread characteristics
Martins, Z. E.
Pinho, O.
Ferreira, I. M. P. L. V. O.
[J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (05): : 1966 - 1971
[48] Reuse of Residual Brewer's Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle
Schlabitz, Claudia
Kuhn, Daniel
Grambusch, Isabel Marie
Pedralli, Lucas
Jacobs, William
Lehn, Daniel Neutzling
de Souza, Claucia Fernanda Volken
[J]. WASTE AND BIOMASS VALORIZATION, 2024, 15 (09) : 5487 - 5499
[49] A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer's Spent Yeast and Cultured Yeast Cells
Lee, Hyun Ji
Park, Bo-Ram
Chewaka, Legesse Shiferaw
[J]. FOODS, 2024, 13 (10)
[50] Recent advances in microbial high-value utilization of brewer's spent grain
Xie, Zhengjie
Dan, Meiling
Zhao, Guohua
Wang, Damao
[J]. BIORESOURCE TECHNOLOGY, 2024, 408

← 1 2 3 4 5 →