Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application

Author:

Zeko-Pivač Anđela1ORCID,Habschied Kristina1ORCID,Kulisic Biljana2,Barkow Ingo3ORCID,Tišma Marina1ORCID

Affiliation:

1. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia

2. Decarbonisation and Sustainability of Energy Sources Unit, European Commission, DG Energy, 1000 Bruxelles, Belgium

3. Swiss Institute for Information Science, University of Applied Sciences of the Grisons, 7000 Chur, Switzerland

Abstract

Spent brewer’s yeast (SBY) is a byproduct of the brewing industry traditionally used as a feed additive, although it could have much broader applications. In this paper, a comprehensive review of valorization of SBY for the production of high-value products, new materials, and biofuels, as well as environmental application, is presented. An economic perspective is given by mirroring marketing of conventional SBY with innovative high-value products. Cascading utilization of fine chemicals, biofuels, and nutrients such as proteins, carbohydrates, and lipids released by various SBY treatments has been proposed as a means to maximize the sustainable and circular economy.

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Reference97 articles.

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3. ReportLinker (2023, January 16). Brewer’s Spent Yeast Market Research Report by Type, Application, Region—Global Forecast to 2027—Cumulative Impact of COVID-19. Available online: https://www.globenewswire.com/news-release/2022/06/08/2458532/0/en/Brewer-s-Spent-Yeast-Market-Research-Report-by-Type-Application-Region-Global-Forecast-to-2027-Cumulative-Impact-of-COVID-19.html.

4. Avramia, I., and Amariei, S. (2021). Spent brewer’s yeast as a source of insoluble β-glucans. Int. J. Mol. Sci., 22.

5. Jaeger, A., Arendt, E.K., Zannini, E., and Sahin, A.W. (2020). Brewer’s spent yeast (bsy), an underutilized brewing by-product. Fermentation, 6.

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