Comparative study on the nutrient digestibility of diets containing brewer’s yeast products processed by different techniques fed to T-cannulated growing pigs
Sign Up to like & getrecommendations! Published in 2021 at "Animal Feed Science and Technology"
DOI: 10.1016/j.anifeedsci.2021.114981
Abstract: Abstract To investigate the effect of processing techniques on the nutrient digestibility of diets containing whole brewer’s yeast products, i.e., directly dried (BDY); thermal-induced autolyzed (AYC); and fine-ground yeast (GDY) prepared from the same yeast… read more here.
Keywords: digestibility diets; nutrient digestibility; diets containing; yeast ... See more keywords
Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110569
Abstract: Abstract This work investigated membrane selectivity and fouling after the dead-end ultrafiltration of protein hydrolysate from spent brewer’s yeast, a high protein brewing by-product. Ultrafiltration (UF) experiments were carried out with regenerated cellulose (RC) and… read more here.
Keywords: spent brewer; performance spent; protein hydrolysate; brewer yeast ... See more keywords
Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108496
Abstract: Abstract This study aimed to evaluate the potential of spent brewer yeast β-glucans (YβG) as a protective agent of probiotic Lactobacillus cultures (L. acidophilus LA-05, L. plantarum 49, and L. plantarum 201) during freeze drying,… read more here.
Keywords: freeze drying; spent brewer; probiotic lactobacilli; storage ... See more keywords
Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules
Sign Up to like & getrecommendations! Published in 2019 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2019.06.018
Abstract: Abstract The spent brewer's yeast (SBY) is a promising raw material due to its high content of proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study the rupturing of… read more here.
Keywords: hydrolysis; spent brewer; antioxidant properties; sequential hydrolysis ... See more keywords
Effect of activated clinoptilolite and inactive brewer’s yeast mixture on loin eye muscle and body indexes in fattening period
Sign Up to like & getrecommendations! Published in 2020 at "Medycyna Weterynaryjna"
DOI: 10.21521/mw.6439
Abstract: One of the main goals of the lamb meat production industry is to improve the meat quality with a higher growth rate and with lower feed consumption. Therefore, both meat and livestock industries have been… read more here.
Keywords: brewer yeast; yeast; clinoptilolite inactive; effect activated ... See more keywords
Increased Acetate Ester Production of Polyploid Industrial Brewer’s Yeast Strains via Precise and Seamless “Self-cloning” Integration Strategy
Sign Up to like & getrecommendations! Published in 2019 at "Iranian Journal of Biotechnology"
DOI: 10.21859/ijb.1990
Abstract: Background Enhancing the industrial yeast strains ethyl acetate yield through a precise and seamless genetic manipulation strategy without any extraneous DNA sequences is an essential requisite and significant demand. Objectives For increasing the ethyl acetate… read more here.
Keywords: brewer yeast; yeast strains; industrial brewer; yeast ... See more keywords
Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28093763
Abstract: The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of… read more here.
Keywords: brewer yeast; activity; functionality; spent brewer ... See more keywords