Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast

“…Yeast β-glucans have been shown to possess gel-forming properties on their own and improve the gelling characteristics of other proteins when used in combination [89,90]. However, the yeast protein has been shown to have a low apparent viscosity, minimally influenced by shear rate [9]. A study by Worrasinchai et al (2006) examined the weak-gel-forming abilities of spent yeast β-glucans and their use as an oil replacer in low-fat mayonnaise [91].…”

“…In relation to this, there is a lack of research regarding spent yeast valorisation outside Fermentation 2024, 10, 136 2 of 20 of animal feed formulations, with the majority of brewing by-product studies focusing on brewer's spent grain and/or agricultural applications. Also, the majority of research focuses on the production and characterisation of fractions extracted from spent yeast as opposed to attempting to valorise the whole cell biomass [6][7][8][9]. However, there is an ever-increasing interest in the use of single-cell organisms in human nutrition, particularly concerning proteins, as a means of feeding a growing population without the environmental requirements of meat and dairy [10][11][12].…”