Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process

Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process

The increasing need for sustainable waste management and food fortification requires continuous agri-food biotechnological innovation. Spent brewer’s yeast (SBY) is a mass-produced underutilized by-product of the brewery industry and has elevated bioactive potential. The current study presents a str...

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Bibliographic Details
Main Authors: Livia Teodora Ciobanu, Diana Constantinescu-Aruxandei, Naomi Tritean, Carmen Lupu, Radian Nicolae Negrilă, Ileana Cornelia Farcasanu, Florin Oancea
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Fermentation
Subjects:
extracts
cell walls
β-glucan
protein
polyphenols
antioxidant activity
Online Access:https://www.mdpi.com/2311-5637/9/11/952

Internet

https://www.mdpi.com/2311-5637/9/11/952

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