By-Products in the Malting and Brewing Industries—Re-Usage Possibilities
Abstrak
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process. Given that a huge amount of beer is produced annually worldwide, by-products are available in large quantities throughout the year. Spent grains, spent hops, and spent yeasts are high-energy raw materials that possess a great potential for application in the branch of biotechnology, and the food industry, but these by-products are commonly used as livestock feed, disposed of in the fields, or incinerated. Breweries by-products can be utilized for microalgae production, biofuel production, extraction of proteins, polyphenolic, antioxidative substances, etc. This paper aims to address each of these by-products with an emphasis on their possible application in biotechnology and other industries.
Penulis (6)
Andrea Karlović
Anita Jurić
Nevena Ćorić
Kristina Habschied
Vinko Krstanović
Krešimir Mastanjević
Akses Cepat
PDF tidak tersedia langsung
Cek di sumber asli →- Tahun Terbit
- 2020
- Bahasa
- en
- Total Sitasi
- 96×
- Sumber Database
- CrossRef
- DOI
- 10.3390/fermentation6030082
- Akses
- Open Access ✓