Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110751
Abstract: Abstract Spent coffee grounds (SCG) is a low-value solid food waste generated from the rising consumption of coffee. There is a need to transform the huge amount of SCG to value-added products such as alcoholic… read more here.
Keywords: coffee grounds; spent coffee; yeast; yeast extracts ... See more keywords
Dried Yeast Extracts Curtails Pulmonary Oxidative Stress, Inflammation and Tissue Destruction in a Model of Experimental Emphysema
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DOI: 10.3390/antiox8090349
Abstract: Pulmonary emphysema is characterized by a loss of alveolar integrity due to prolonged cigarette smoking and inhaled irritants. Dried yeast extracts (YE) are employed as food additives, savory flavorings, or creation of umami taste sensations.… read more here.
Keywords: dried yeast; emphysema; tissue; yeast extracts ... See more keywords