Utilization of brewery wastes in food industry.
Brewery by-products
Brewer’s spent grain-based food products
Food products from wastes
Waste re-use
Journal
PeerJ
ISSN: 2167-8359
Titre abrégé: PeerJ
Pays: United States
ID NLM: 101603425
Informations de publication
Date de publication:
2020
2020
Historique:
received:
18
03
2020
accepted:
05
06
2020
entrez:
4
8
2020
pubmed:
4
8
2020
medline:
4
8
2020
Statut:
epublish
Résumé
Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer's spent grain, hot trub, and residual brewer's yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.
Identifiants
pubmed: 32742775
doi: 10.7717/peerj.9427
pii: 9427
pmc: PMC7367049
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e9427Informations de copyright
©2020 Rachwałet al.
Déclaration de conflit d'intérêts
The authors declare that they have no competing interests.
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