Review
References
Adeniram HA, Abiose S, Ogunsua AO (2010). Production of fungal β-amylase and amyloglucosidase on Some Nigerian Agricultural Residues. Food Bioprocess Technol. 3:693-698. Crossref |
||||
Aliyu S, Bala M (2011). Brewer's spent grain: A review of its potentials and applications. Afr. J. Biotechnol. 103(3):324-331. |
||||
Bamforth CW (2003). Beer: Tap Into the Art and Science of Brewing. 2 ed. New York: Oxford University Press. 233p. | ||||
Bamforth CW (2011). Beer A Quality Perspective. Academic Press. 304p. | ||||
Barchet R (1993). Hot Trub: Formation and removal. Brewing Techniq. 1:4. | ||||
Bekatorou A, Psarianos C, Koutinas AA (2006). Production of food grade yeast. Food Technol. Biotechnol. 44(3):407-415. | ||||
Briggs DE, Boulton CA, Brookes PA, Stevens R (2004). Brewing Science and Practice. Flórida: CRC Press LLC and Woodhead Publishing Limited. 863p. Crossref |
||||
Butt KR (1993). Utilization of solid paper-mill sludge and spent brewery yeast as a feed soil-dwelling earthworms. Bioresour. Technol. 44:105-107. Crossref |
||||
Byung-Gon R, Kyochan K, Jungmin K, Jong-In H, Ji-Won Y (2013). Use of organic waste from the brewery industry for high-density cultivation of the docosahexaenoic acid-rich microalga, Aurantiochytrium sp. KRS101. Bioresource Technol. 129:351-359. Crossref |
||||
Caballero-Cordoba GM, Pacheco MTB, Sgarbieri VC (1997). Composição química da biomassa de levedura integral (Saccharomyces sp.) e determinação do valor nutritivo da proteína em células íntegras ou rompidas mecanicamente. Ciência e Tecnologia de Alimentos. 17(2):102-106. Crossref |
||||
Caballero-Cordoba GM, Sgarbieri VC (2000). Nutritional and toxicological evaluation of yeast (Saccharomyces cerevisiae) biomass and yeast protein concentrate. J. Sci. Food Agric. 80:341-351. Crossref |
||||
Cancellara WR (2004). Introdução à filtração de cervejas e os auxiliares filtrantes. Revista Meio Filtrante. Ano 3:10. | ||||
Celus I, Brijs K, Delcour JA (2006). The effects of malting and mashing on barley protein extractability. J. Cereal Sci. 44:203-211. Crossref |
||||
Cervesia (2011). Mercado Cervejeiro, available on www.cervesia.com.br. | ||||
Chae HJ, Joo H, Man-Jin I (2001). Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of diferente enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresour. Technol. 76:253-258. Crossref |
||||
Chanda S, Chakrabati S (1996). Plant origin liquid waste: a resource for single-cell protein production by yeast. Bioresource Technol. 57(1):51-54. Crossref |
||||
Chen C, Wang J (2008). Removal of Pb2+, Ag+, Cs+, and Sr2+ from aqueous solution by brewery's wast biomass. J. Hazardous Materials. 151:65-70. Crossref |
||||
De-Song T, Gang-Ming Y, Yuan-Zhe H, Song-Qing H, Bing L, Lin L, Hui-Ling L, Borthakur D (2009). Recovery of protein from brewer's spent grain by ultrafiltration. Biochem. Engr. J. 48:1-5. Crossref |
||||
Dragone G, Muussato SI, Silva JBA (2007). Utilização de mostos concentrados na produção de cervejas pelo processo contínuo: novas tendências para o aumento da produtividade. Ciência e Tecnologia de Alimentos. 27:37-40. Crossref |
||||
Faulds CB, Collins S, Robertson JA, Treimo J, Eijsink VGH, Hinz SWA, Scgols HA, Buchert J, Waldron KW (2009). Protease-induced solubilisation of carbohydrates from brewer's spent grain. J. Cereal Sci. 50:332-336. Crossref |
||||
Ferraz AJ, Teixeira JA (1999). The use of flocculating brewer's yeast for Cr (III) and Pb (II) removal from residual wastewaters. Bioprocess Engr. 21:431-43. Crossref |
||||
Ferreira MPLVO, Pinho O, Vieira E, Tavarela JG (2010). Brewer's Saccharomyces yeast biomass: characteristics and potential aplications. Trends in Food Sci. Technol. 21:77-84. Crossref |
||||
Fillaudeau L, Blanpain-Avet P, Daufin G (2006). Water, wastewater and waste management in brewing industries. J. Cleaner Productn. 14:463-471. Crossref |
||||
Gencheva P, Dimitrov D, Dobrev G, Ivanova V (2012). Hydrolisates from malt spent grain with potencial application in the bioethanol production. J. BioSci. Biotechnol. p. 135-141. | ||||
Gopi KK, Sang HK (2013). Effects of chemical compositions and ansiling on the biogas productivity and degradation rates of agricultural and food processing by-products. Bioresour. Technol. 142:553-561. Crossref |
||||
Gregori A, Svageli M, Pahor B, Berovic M, Pohleven F (2008). The use of spent brewery grains for Pleurotus ostreatus cultivation and enzyme production. New Biotechnol. 25(2/3):157-161. Crossref |
||||
Gupta S, Jaiswal AK, Abu-Ghannam N (2013). Optimization conditions for the utilization of brewing waste to develop a nutraceutical rich liquid product. Industrial Crops and Products. 44:272-282. Crossref |
||||
Hashemi M, Razava SH, Shojaosadati SA, Mousavi SM (2011). The potential of brewer's spent grain to improve the production of α-amylase by Bacillus sp. KR-8104 in submerged fermentation system. New Biotechnol. 28(2):165-172. Crossref |
||||
Hough JS (1990). Biotecnologia de la Cerveza y de la Malta. Editora Acribia, S.A. Zaragoza, Espana, 187p. | ||||
Jones AM, Ingledew WM (1994). Fermentation of very high gravity wheat mash prepared using fresh yeast autolysate. Bioresour. Technol. 50:97-101. Crossref |
||||
Kaur VI, Saxena PK (2004). Incorporation of brewery waste in supplementary feed and its impact on growth in some carps. Bioresource Technol. 91:101-104. Crossref |
||||
Khan AW, Rahman MS, Ano T (2009). Application of malt residue in submerged fermentation of Bacillus subtilis. J. Enviro. Sci. 21:S33-S35. Crossref |
||||
Kopsahelis N, Agouridis N, Bekatorou A, Kanellaki M (2007). Comparative study of spent grains and deligniwed spent grains as yeast supports for alcohol production from molasses. Bioresource Technol. 98:1440-1447. Crossref |
||||
Kuhbeck F, Muller M, Back W, Kurz T, Krottenthaler M (2007). Effect of hot trub and particle addition on fermentation performance of Saccharomyces cerevisiae. Enzyme and Microbial Technol. 41:711-720. Crossref |
||||
Kunze W (1999). Technology Brewing and Malting. 2 ed. Germany: VLB, 726p. | ||||
Lima UA (2010). Matérias-primas dos Alimentos. São Paulo: Ed Blucher. 402p. | ||||
Lima UA, Aquarone E, Borzani W, Schmidell W (2001). Biotecnologia Industrial. V.4, Biotecnologia na Produção de Alimentos. São Paulo: Editora Edgard Blucher. | ||||
Man-Jin I, Dong CK, Chae HJ (2005). Downstream process for the production of yeast extract using brewer's yeast cells. Biotechnol. Bioprocess Engr. 10:85-90. Crossref |
||||
Markovic RS, Grujic OS, Pejin JD (2003). Conventional and alternative principles for stabilization of protein and polyphenol fractions in beer. APTEFF. 34:3-12. Crossref |
||||
Marques PA, Pinheiro HM, Rosa MF (2007). Cd (II) removal from aqueous solution by immobilized waste brewery yeast in fixed-bed and airlift reactors. Desalination 214:343-351. Crossref |
||||
Marques PA, Pinheiro HM, Teixeira JA, Rosa MF (1999). Removal of Cu2+, Cd2+ and Pb2+ by waste brewery biomass: pH and cation association effects. Desalination 124:137-144. Crossref |
||||
Mussato SI, Dragone G, Rroberto IC (2006). Brewers' spent grain: generation, characteristics and potential applications. J. Cereal Sci. 43:1-14. Crossref |
||||
Mussato SI, Fernandes M, Mancilha IM, Roberto IC (2008). Effects of medium supplementation and pH control on lactic acid production from breweer's spent grain. Biochem. Eng. J. 40:437-444. Crossref |
||||
Niemi P, Martins D, Buchert J, Faulds CB (2013). Pre-hydrolysis with carbohydratases facilitates the release of protein from brewer's spent grain. Bioresource Technol. 136:529-534. Crossref |
||||
Olajire AA (2012). The brewing industry and environmental challenges. J. Cleaner Productn. 1-21. | ||||
Pandey A, Soccol CR, Nigam P, Soccol VT (2000). Biotechnological potential of agro-industrial residues I: sugarcane bagasse. Bioresource Technol. 74(1):69-80. Crossref |
||||
Pinto LC (2011). Aproveitamento de produtos derivados de levedura (Saccharomyces sp.) para o enriquecimento nutricional de alimentos à base de mandioca (Manihot esculenta CRANTZ). Dissertação de Mestrado em Ciência de Alimentos, Universidade Federal da Bahia. | ||||
Pinto LC, Lopes MV, Carvalho-Filho CD, Alves LVA, Benevides CMJ (2013). Determinação do valor nutritivo de derivados de levedura de cervejaria (Saccharomyces spp.). Revista Brasileira de Produtos Agroindustriais 15:(1):7-17. | ||||
Plessas S, Trantallidi M, Bekatorou A, Kanellaki M, Nigam P, Koutinas AA (2007). Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making. Food Chemistry. 105:187-194. Crossref |
||||
Prescott SC, Dunn CG (1949). Industrial Microbiology. 2.ed. New York: McGraw-Hill. 923p. | ||||
Priest FG, Stewart GG (2006). Handbook of Brewing. 2 ed. Flórida: CRC Press and Taylor & Francis Group, 829p. Purification 3M. In www.3m.com/intl/br/3mpurification/img/Cervejas/Cervejas1.jpg | ||||
Rehm HJ, Reed G (1983). Biotechnology. Germany: Verlag Chemie. 3:642. | ||||
Reinold MR (2007). A filtração da cerveja. Revista Indústria de Bebidas, Ano 6:35. | ||||
Reinold MR (1997). Manual Prático de Cervejaria. Editora Aden, São Paulo. | ||||
Robertson JA, Ianson KJA, Treimo J, Faulds CB, Brocklehhurst TF, Eijsink VGH, Waldron KW (2010). Profiling brewers' spent grain for composition and microbial ecology at the site of production. Food Sci. Technol. 43:890-896. | ||||
Russ W, Mortel H, Meyer-Pittroff R, Babeck A (2005). Kieselguhr sludge from the deep bed filtration of beverages as a source for silicone in the production of calcium silicate bricks. J. European Ceramic Society. 26:2547-2599. Crossref |
||||
Santos M, Jimenez JJ, Bartolome B, Gomez-Cordoves C, Nozal MJ (2003). Variability of brewer's spent grain within a brewery. Food Chemistry. 80:17-21. Crossref |
||||
Sgarbieri VC, Alvim ID, Vilela ESD, Baldini VLS, Braganolo (1999). Produção piloto de derivados de levedura (Saccharomyces sp.) para uso como ingredients na formulação de alimentos. Brazilian J. Food Technol. 2:119-125. | ||||
Shotipruk A, Kkittianong P, Suphantharika M, Muangnapoh C (2005). Application of Rotary microfiltration in debittering processo of spent brewer's yeast. Bioresource Technol. 96:1851-1899. Crossref |
||||
Steinmacher NC, Honna FA, Gasparetto AV, Anibal D, Grossmann MVE (2012). Bioconversion of brewer's spent grains by reactive extrusion and their application in bread-making. Food Sci. Technol. 46:542-547. | ||||
Stredansky M, Conti E (1999). Xanthan production by solid state fermentation. Process Biochem. 34:581-587. Crossref |
||||
Tanguler H, Erten H (2008). Utilisation of spent brewer's yeast for yeast extract production by autolysis: the effect of temperature. Food Bioproducts Processing. 86:317-321. Crossref |
||||
Treimo J, Aspmo SI, Eusink VGH, Horn SJ (2008). Enzymatic solubilization of proteins in brewer's spent grains. J. Agric. Food Chem. 56:5359-5365. Crossref |
||||
Tschope EC (2001). Microcervejarias e Cervejarias: A história, a arte e a tecnologia. Editora Aden, São Paulo. | ||||
Vieira E, Brandao T, Ferreira IMPLVO (2013a). Evaluation of brewer's spent yeast to produce flavor enhancer nucleotides: influence of serial repitching. J. Agric. Food Chem 61(37):8724-8729. Crossref |
||||
Vieira E, Moura C, Almeida T, Meireles S, Brandao T, Pinho O, Ferreira IM (2013b). Influence of serial repitching on beer polypeptide profiles. J. Am. Soc. Brew. Chem. 4:275-279. | ||||
Vieira E, Rocha MAM, Coelho E, Pinho O, Saraiva JA, Ferreira IMPLVO, Coimbra MA (2014). Valuation of brewer's spent grain using a fully recuclable integrated process for extraction of proteins and arabinoxylans. Industrial Crops and Products 52:136-143. Crossref |
||||
Vilela ESD, Sgarbieri VC, Alvim ID (2000a). Determinação do valor protéico de células íntegras, autolisado total e extrato de levedura (Saccharomyces sp.). Revista de Nutrição, 13(3):185-192. Crossref |
||||
Vilela ESD, Sgarbieri VC, Alvim ID (2000b). Valor nutritivo da biomassa de células íntegras, do autolisado e do extrato de levedura originária de cervejaria. Revista de Nutrição. 13(2):127-134. Crossref |
||||
Wang D, Sakoda A, Suzuki M (2001). Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresour. Technol. 78:293-300. Crossref |
||||
Yamada EA, Alvim ID, Santucci MCC, Sgarbiere VC (2003). Composição centesimal e valor protéico de levedura residual de fermentação etanólica e de seus derivados. Revista de Nutrição.16(4):423-432. Crossref |
||||
Zupancic GD, Skrjanec I, Logar RM (2012). Anaerobic co-digestion of excess brewery yeast in a granular biomass reactor to enhance the production of biomethane. Bioresour. Technol. 124:328-337. Crossref |
Copyright © 2023 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0