Asset Details
Do you wish to reserve the book?
Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
Do you wish to request the book?
Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview
2025
Overview
As one of the main brewing by-products,
Saccharomyces cerevisiae
extracts (from spent yeast) have been commercialized as food supplement for years. Among their several claims, the application as protein source is highlighted. In fact, their high protein content (about 45–60%) including essential amino acids with high biological value, safety and low cost are primarily responsible for their spreading in agri-food sector. Meanwhile, cosmetic and health sectors have been working on yeast bioactive peptides because of their antihypertensive, antioxidant and antimicrobial properties, among others. Several studies related to valorisation of
S. cerevisiae
are currently ongoing, aiming to create novel products and optimize production processes. The present review aims to provide an overview from production of protein-rich extracts from
S. cerevisiae
to their chemical characterisation, detailing protein extraction, isolation and purification processes, as well as characterisation methods for the final extracts.
Graphical abstract
Publisher
Springer Berlin Heidelberg
Subject
