Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications
N’guessan Yevi Delphine, Otchoumou Kraidy Athanase., Bedikou Ehuie. Micaël, Assemian Ines Christelle & Ehon Ayawovi Charlotte · Journal of Advances in Biology & Biotechnology · 2023
The recovery of by-products from food processing chains represents an area of interest in the current world. Waste from beer production, such as beer lees or spent brewer's yeast, constitutes between 1.5 and 3 kg/100 L of beer, representing a source of pollution but a by-product...
Open access
Research Article
10.9734/jabb/2023/v26i9654