The DOI matches its Crossref record.
Debittering of spent brewer’s yeast for food purposes
Abstract
The analysis of spent brewer's yeast slurry exhibited a five‐day biochemical oxygen demand (B.O.D.) of 158 400 mg/l at 20% yeast concentration. A treatment process for debittering was tried. The steps include removal of extraneous materials, reduction of the viscosity of slurry, debittering the yeast cells and centrifuging, washing and drying the debittered yeast‐cell biomass in a drum dryer. Debittering was carried out successfully by adjusting the pH and temperature of the slurry. pH 10 at 50 °C of the slurry resulted in the complete debittering of the yeast‐cells in a single treatment without affecting the chemical and essential amino acid compositions.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“In terms of residual yeast composition, the debittering process does not appear to cause any significant compositional di erence between raw spent brewer's yeast and debittered brewer's yeast [29].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [29]
Citations
Cites
Still being checked.
Research works printed but not linked: 11
- Peppler H. J., 1970, The yeasts
- East E., 1966, Food Manufacture, 41, 62
- Quittenton R. C., 1966, Technical Quarterly, 3, 176
- 10.1021/ac60111a017 · DOI · Paper page
- Barton‐Wright E. C., 1952, The Microbiological Assay of the Vitamin B‐Complex and Amino Acids
- Wysocki G., 1972, Brewer's Digests, 47, 86
- Gibson D. L., 1968, Canad. Dairy Ice Cream J., 47, 13
- 10.1016/S0008-3860(70)74290-6 · DOI · Paper page
- de Groot A. P., 1969, J. Nutrit., 98, 45, 10.1093/jn/98.1.45 · DOI
- Martinez W. H. L. C.BerardiandL. A.Goldblatt Proceedings SOS/70 Third International Congress Food Science and Technology Washington D.C. USA 1970.
- 10.1016/S0315-5463(72)74112-7 · DOI · Paper page
Cited by
Sorted by citations
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“In terms of residual yeast composition, the debittering process does not appear to cause any significant compositional difference between raw spent brewer’s yeast and debittered brewer’s yeast [29].”
BackgroundApplication of rotary microfiltration in debittering process of spent brewer’s yeast
Shotipruk, A., Kittianong, P., Suphantharika, M., & Muangnapoh, C. (2005) · Bioresource Technology · doi:10.1016/j.biortech.2005.01.035 · Cited by 48
Metadata
- Authors
- Nand, K.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Nand, K.
- Venue
- Food / Nahrung
- Publisher
- Wiley
- Published
- 1987-01
- Volume
- 31
- Issue
- 2
- Pages
- 127-131
- ISSN
- 0027-769X (ISSN-L)
- 1521-3803
- OpenAlex
- W2161667304
- Cited by
- 15
- References
- 0
- Citations by year
- 2025: 1 · 2024: 3 · 2023: 2 · 2022: 1 · 2020: 5 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food / Nahrung (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- spent brewer's yeast, debittering, biochemical oxygen demand, pH adjustment, temperature treatment, drum drying, essential amino acids, viscosity reduction
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
