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.

*Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipitates. This work examined the influence of different mashing temperature conditions and boiling procedures on the total polyphenol content, bitterness and haze of pale and dark lager beers produced on an industrial scale. Two hop types (hop pellets and/or hop extract) and different hop varieties (Hallertau Magnum, Styrian Goldings, Saaz, Aurora and Sladek) were utilized with varying times of hop addition into the wort. Measurements of total polyphenols, colour, bitterness, alcohol content, CO 2 and pH were carried out on the beer samples. Results showed that pale lager beers had a lower total polyphenol concentration (110-179 mg/L) than dark beers (230-260 mg/L). Using hop extracts instead of hop pellets led to a lower total polyphenol concentration and to less beer foam creation. The change in the proteolytic temperature during mashing only had an influence on the total polyphenol content in the pale lager beer hopped with the pellets. Conducting proteolysis over a 20 min period led to a haze increase in all of the beers produced. In the dark beer, the haze was substantial after just 10 min at 52°C.

Brewers’ spent grain (BSG) is the main solid by‐product of the brewing process and is typically disposed of as cattle feed. In this study, BSG was evaluated as a substrate for the production of polyphenols and the lignin‐degrading enzyme laccase using fungal solid‐state fermentation by Trametes versicolor. Laccases are finding increasing applications in the food industry and polyphenols have benefits for human health. After 14 days of fermentation with T. versicolor, there was a 3.4‐fold increase in the extraction of total polyphenols compared with untreated BSG. Using BSG as the sole source of carbon and nitrogen, maximum laccase activity was achieved after seven days of treatment with an activity of 560 U/L. Based on these results, BSG is suggested to be a good lignocellulose waste material to produce value‐added products such as the enzyme laccase and polyphenols. Copyright © 2018 The Institute of Brewing & Distilling

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Background: Due to rapid spread, the Omicron variant has become the dominant SARS-CoV-2 variant responsible for infections worldwide. We present the first detection of the Omicron variant in Croatia which resulted in rapid cross-border spreading. Methods: Whole-genome sequencing was performed using the Illumina MiniSeq sequencing system. SARS-CoV-2 lineages were identified using the PANGOLIN and GISAID databases. Results: The first case of the Omicron variant (BA.1.17) emerged in Croatia after a workshop held in Zagreb in November 2021. The patient reported a history of previous COVID-19 and received two doses of an mRNA vaccine. Three additional cases were detected among Croatian participants of the workshop. At the beginning of December, SARS-CoV-2 infection was confirmed in one participant from Montenegro and her husband. Phylogenetic analysis showed that the detected Omicron variants were closely related to the first Croatian case, confirming the connection with the workshop outbreak and rapid cross-border spreading. Subsequent analyses of SARS-CoV-2 positive samples in Croatia showed the rapid introduction of the Omicron variant and depletion of the Delta variant resulting in the fifth pandemic wave. Conclusions: Genomic monitoring and early detection of novel SARS-CoV-2 variants are essential to implement timely epidemiological interventions and reduce further transmission in the population.

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Background: Pandemic caused by the COVID-19 virus brought tremendous changes in the lifestyle of adolescents, about which numerous studies have been published. Due to extended restrictions, long term impact should be investigated.Methods: This cross-sectional study enrolled 953 voluntary participants aged 14 to 21, from different regions of B&H. Participants were asked to complete an online 37-item survey, regarding socio-demographics, geographic, social characteristics, dietary and lifestyle habits, physical activity, including their consumption of dietary, vitamin and mineral supplements. They also needed to provide information about their weight, height and weight change during the entire period of the COVID-19 pandemic from March 2020 until the end of November when the study was completed. For data entry and analysis, SPSS (version 25) and Microsoft Excel were used.Results: At the time of completing the survey, a slightly lower BMI of participants was noticed compared to the time before the pandemic. A statistically significant difference was determined between males and females BMI, boys BMI was slightly higher. Females gained and men lost BW. Increased intake of unhealthy types of food was associated with weight change. Increased mental stress during the pandemic was associated with dietary changes, respectively with decreased as also increased food amount. High percent of participants (40.4%) who increased their physical activity did not alter their eating in the form of the food amount. This study reported use of some dietary supplements which have not been used before the pandemic by 63.5% participants.Conclusions: This paper presents a unique insight into the changing lifestyle and eating habits of adolescents in B&H during lockdown and post-lockdown period of research. Considering that pandemic is still ongoing, data from study like this may be useful to create further steps in battling the pandemic.

Background Adolescence is a period of life when prevalence of overweight, obesity and chronic non-communicable diseases rise the fastest. This period of life is very important for adoption of healthy lifestyle habits. Those include regular physical activity and diet, which could prevent nutrient deficiencies and may limit harmful behaviors contributing to the epidemic of non-communicable diseases in adulthood. There are a small number of surveys on a large number of high school and student population about this topic in low-to middle income countries. Methods The aim of this study was to examine dietary habits and frequency of physical activity and presence of non-communicable diseases in immediate family. Survey was conducted in 6 secondary schools of city of Mostar through an anonymous questionnaire. The study involved 482 adolescents (279 boys and 203 girls) aged 17 and 18. For data entry and analysis SPSS (version 25) was used. Association between variables was determined using chi-square. Results Collected data showed low breakfast consumption by adolescents, low everyday consumption of vegetables, fruits, and dairy products. There is a high trend of daily consumption of meat, especially processed meat as also as relatively high consumption of soft drinks. In addition, data showed difference in physical activity of boys and girls. Conclusion There were significant deviations in dietary habits of participants compared with health needs recommended for adolescent population. Therefore, it is necessary to develop and organize better nutritional education for adolescents and involve wider community to implement public health programs in order to adopt a healthier lifestyle for adolescents.