Evidence map›Paper›PMID 38386145›Full record

ArticleApplied biochemistry and biotechnology2024

Preparation of Yeast Extract from Brewer's Yeast Waste and Its Potential Application as a Medium Constituent.

Feng Gao, Qingfei Li, Wei Wei, Yutao Wang, Wancheng Song, Xurui Yang, Huai Ji, Jia Zhou, Ya Xin, Zhongbiao Tan and 2 more

Abstract read
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In one paragraph

Article in Applied biochemistry and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Feng GaoSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Qingfei LiSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Wei WeiSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Yutao WangSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Wancheng SongSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Xurui YangSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Huai JiSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Jia ZhouSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Ya XinSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Zhongbiao TanSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
Jianjun PeiCollege of Chemical Engineering, Nanjing Forestry University, Nanjing, 210097, Jiangsu, China.
Hao ShiSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China. ilyshihao@163.com.ORCID http://orcid.org/0000-0003-0803-9623

Funding

Huai'an Natural Science Research Project HAB202361Postgraduate Research & Practice Innovation Program of Jiangsu Province SJCX23_1852
6 · The paper itself

Abstract

Yeast extract serves as a source of nutritional components essential for human dietary requirements, feed formulations, and the vital growth factors and nutrients necessary for microorganisms. However, the production cost of yeast extract using cultivated active dry yeast is relatively high. This study aims to utilize the autolysis of discarded yeast post beer brewing to produce yeast extract. The concentration, temperature, pH, and time conditions are systematically optimized. It reveals that the yield of amino nitrogen and solids in the extract was increased by 3.3% and 20.9% under the optimized conditions (1.2% wall-breaking enzyme, 1% yeast extract enzyme, and a hydrolysis time of 24 h) than that of the documented 4.03% and 69.05%. Additionally, a comparative analysis with commercially available yeast powder demonstrates that the yeast extract derived from this study adequately fulfills the nutritional requirements for microbial growth. Hence, the utilization of discarded beer yeast presents an opportunity for the valuable reclamation of waste yeast, showcasing promising potential applications.

Indexed as

BeerSaccharomyces cerevisiaeCulture MediaHydrogen-Ion ConcentrationHydrolysisTemperatureCulture MediaAutolysisBrewer’s yeastMediumYeast extract

Identifiers

PMID38386145

What OpenQuestion holds

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Registered trials

None linked

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.