Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast

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dc.contributor.authorJaeger, Aliceen
dc.contributor.authorNyhan, Lauraen
dc.contributor.authorSahin, Aylin W.en
dc.contributor.authorZannini, Emanueleen
dc.contributor.authorArendt, Elke K.en
dc.contributor.funderHorizon 2020en
dc.date.accessioned2024-05-14T10:59:13Z
dc.date.available2024-05-14T10:59:13Z
dc.date.issued2024-02-29en
dc.description.abstractBrewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.en
dc.description.sponsorshipHorizon 2020 (Grant Agreement No. 818368)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid136en
dc.identifier.citationJaeger, A., Nyhan, L., Sahin, A. W., Zannini, E. and Arendt, E. K. (2024) 'Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast', Fermentation, 10(3), 136 (20pp). https://doi.org/10.3390/fermentation10030136en
dc.identifier.doihttps://doi.org/10.3390/fermentation10030136en
dc.identifier.endpage20en
dc.identifier.issn2311-5637en
dc.identifier.issued3en
dc.identifier.journaltitleFermentationen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15860
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.rights© 2024, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBrewer’s spent yeasten
dc.subjectBrewing by-productsen
dc.subjectBy-product valorisationen
dc.subjectLactic acid bacteriaen
dc.titleValorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeasten
dc.typeArticle (peer-reviewed)en
oaire.citation.issue3en
oaire.citation.volume10en
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