Effects of graded levels of liquid brewer's yeast on chemical composition and fermentation quality in cassava pulp and rice straw-based total mixed ration silage

2016 ◽  
Vol 88 (4) ◽  
pp. 618-624 ◽  
Author(s):  
Sukanya Kamphayae ◽  
Hajime Kumagai ◽  
Smerjai Bureenok ◽  
Ramphrai Narmseelee ◽  
Patima Butcha
Keyword(s):  
Chemical Composition ◽  
Rice Straw ◽  
Brewer’S Yeast ◽  
Total Mixed Ration ◽  
Brewer's Yeast ◽  
Cassava Pulp ◽  
Fermentation Quality

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity

LWT ◽  
2021 ◽  
pp. 112317
Author(s):  
Arão Cardoso Viana ◽  
Tatiana Colombo Pimentel ◽  
Rafaela Borges do Vale ◽  
Lorena Santos Clementino ◽  
Emilly Thayná Januario Ferreira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Craft Beer ◽  
Yeast Strains

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

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