Advances in the valorization of spent brewer's yeast. (June 2020)

• Record Type: Journal Article
• Authors: Puligundla, Pradeep; Mok, Chulkyoon; Park, Sungkwon
• Is Part Of: Innovative food science & emerging technologies. Volume 62(2020)
• Publication Date: 2020-06
• Subjects: Spent brewer's yeast -- Valorization -- β-Glucans -- Yeast extract -- Animal feed; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102350
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: 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 β-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. Highlights: Spent brewer's yeast is a rich source of protein, minerals, vitamins and nutraceuticals. Spent yeast can be exploited for biotechnological applications. Spent yeast has potential for non-food applications. Spent yeast could be used for 'green' synthesis of nanoparticles.