ReviewInternational journal of molecular sciences2021
Spent Brewer's Yeast as a Source of Insoluble β-Glucans.
Review in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
31 citing papers in PubMed.
- From Yeast Probiotics to Postbiotics: A Continuum Model and Yeast-Specific Functional Perspective.Cells · 2026Review
- From Cell Walls to Food Products: Health Benefits, Functional Properties and Future Challenges of Yeast β-Glucans.Nutrients · 2026Review
- Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.Molecules (Basel, Switzerland) · 2026Article
- Curdlan: a microbial biopolymer of multifarious applications for a sustainable environment.Protoplasma · 2025Review
- The phenomenon of anhydrobiosis-structural and functional changes in yeast cells.Applied microbiology and biotechnology · 2025Review
- Effects of Yeast Products on the Apparent Total Tract Macronutrient Digestibility, Oxidative Stress Markers, Skin Measures, and Fecal Characteristics and Microbiota Populations of Healthy Adult Dogs.Animals : an open access journal from MDPI · 2025Article
- Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products.Foods (Basel, Switzerland) · 2025Article
- Release of Biopolymers fromMicroorganisms · 2024Article
- Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies.Foods (Basel, Switzerland) · 2024Article
- Spent Brewer's Yeast Lysis Enables aInternational journal of molecular sciences · 2024Review
- Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties.Scientific reports · 2024Article
- Yeast cell wall mannan structural features, biological activities, and production strategies.Heliyon · 2024Review
- Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research.Foods (Basel, Switzerland) · 2024Review
- Effects of yeast-enriched functionalized canola meal supplementation on apparent total tract macronutrient digestibility and fecal characteristics, fecal microbiota, and immune function of healthy adult dogs.Journal of animal science · 2024Article
- Solid-StateMolecules (Basel, Switzerland) · 2023Article
- Carbon and nitrogen sources consumption by ale and lager yeast strains: a comparative study during fermentation.Applied microbiology and biotechnology · 2023Article
- Bactabolize is a tool for high-throughput generation of bacterial strain-specific metabolic models.eLife · 2023Article
- Optimizing the synthesis of yeast Beta-glucan via response surface methodology for nanotechnology application.BMC microbiology · 2023Article
- Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals.Pharmaceuticals (Basel, Switzerland) · 2023Review
- Euglena International Network (EIN): Driving euglenoid biotechnology for the benefit of a challenged world.Biology open · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer's yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer's yeast, and even less for spent brewer's yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer's yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.