ArticleFoods (Basel, Switzerland)2022
Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed.
- Microbial Hydrolysates as Amino Acid Source in Cell Culture Media for Cellular Agriculture.Biotechnology and bioengineering · 2026Review
- Turning Disposed into Disposable-Development of Single-Use Products from Underutilized Brewery Wastes.Foods (Basel, Switzerland) · 2026Article
- Amino- and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties.Food science & nutrition · 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
- Spent Brewer's Yeast Lysis Enables aInternational journal of molecular sciences · 2024Review
- [Functional peptidomics analysis ofSe pu = Chinese journal of chromatography · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.
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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.