EUBCE 2024 - Adriana DABIJA - Brewer’s Spent Yeast- Characteristics and Potential of Valorisation

Brewer’s Spent Yeast- Characteristics and Potential of Valorisation

Short Introductive summary

The purpose of this paper is to capitalize on yeasts, a secondary product from the fermentative industry, in the context of the circular economy and the promotion of "green technologies." At the national level, both in Romania and in the Republic of Moldova, no research has been undertaken regarding the utilization of the resulting yeasts as a secondary product from the brewing process. Internationally, there is an increased interest in the qualitative characterization of these secondary products, but there are few studies on animal nutrition. Important scientific contribution in the field of the superior utilization of yeasts, secondary products from brewing, by obtaining feeds with functional value and antioxidant potential, beneficial in the fortification process of poultry. In our research, we used brewer’s spent yeast (BSY) resulting from industrial processes to obtain beer. The physical-chemical analysis highlighted the high content of protein compounds found in yeast (average 52.44% of d.w.). In conclusion, this by-product can be used to obtain feed with high nutritional value and antioxidant potential, which is beneficial in the animal nutrition process.

A. Dabija, Stefan cel Mare University of Suceava, ROMANIA
I. Avramia, Stefan cel Mare University of Suceava, ROMANIA
D. Dabija, Stefan cel Mare University of Suceava, ROMANIA
L. Caisin, Technical University of Moldova, Chisinau, MOLDOVA