From Waste to Value: Extraction of Protease Enzymes from Brewer's Spent Yeast.

Marie Schottroff, Klara-Marie Jaeger, Ana Malvis Romero, Mark Schneeberger, Andreas Liese

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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.

Intensive Value Utilization of Food-Derived Marine Immunoactive Peptides: Optimizing the Process Yield and Improving the Delivery Efficiency According to the Immune Activity Mechanism and Assisted Enzymatic Hydrolysis.Food science & nutrition · 2025
Review

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

5 authors.

Marie SchottroffInstitute of Technical Biocatalysis, Hamburg University of Technology, Denickestrasse 15, 21073 Hamburg, Germany.

Klara-Marie JaegerInstitute of Technical Biocatalysis, Hamburg University of Technology, Denickestrasse 15, 21073 Hamburg, Germany.

Ana Malvis RomeroInstitute of Technical Biocatalysis, Hamburg University of Technology, Denickestrasse 15, 21073 Hamburg, Germany.

Mark SchneebergerGEA Brewery Systems GmbH, Heinrich-Huppmann-Strasse 1, 97318 Kitzingen, Germany.

Andreas LieseInstitute of Technical Biocatalysis, Hamburg University of Technology, Denickestrasse 15, 21073 Hamburg, Germany.ORCID 0000-0002-4867-9935

Funding

GEA Brewery Systems GmbH Not ApplicableHamburg University of Technology Funding Programme Open Access OA61/2024

6 · The paper itself

Abstract

This study investigates the potential of additive-free extraction techniques to produce a proteolytically active yeast extract for use in the food industry. Brewer's spent yeast, a by-product of the brewing industry, is utilized as a feedstock, and thus a new route for its valorization is proposed. Four methods of releasing these components while maintaining their intrinsic bioactivity are investigated: thermal autolysis, ultrasonication, cell milling and high-pressure homogenization. Thermal yeast autolysis resulted in the highest release of protease activity, with 2.45 ± 0.05 U/g

Indexed as

autolysisBrewer’s spent yeastenzyme extractionhomogenizationproteasesustainable valorization

Identifiers

PMID39942097

DOI10.3390/foods14030503

PMCPMC11817683

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.