Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential

Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in sustainability, waste reduction and circular food sys...

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Hauptverfasser:	Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-01-01
Schriftenreihe:	Fermentation
Schlagworte:	spent yeast brewing byproducts valorisation circular bioeconomy upcycling
Online-Zugang:	https://www.mdpi.com/2311-5637/10/1/54
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