• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.395-402
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• 2020

A total of 60 growing pigs (25.50 ± 1.63 kg) were used in a 6-week trial to investigate the effects of diet supplementation with brewer's yeast (Saccharmyces cerevisiae) on growth performance, nutrient digestibility, and fecal score of growing pigs. Pigs were randomly allocated to one of two dietary treatments [six replications (five pigs·pen^-1)] according to initial body weight. The dietary treatments included: 1) control, basal diet (CON); 2) basal diet supplemented with 1% brewer's yeast. Dietary supplementation with brewer's yeast showed significant improvement in body weight (BW) at weeks 4 and 6; the average daily gain (ADG) and gain : feed ratio (G/F) was higher during week 4 and overall compared with CON (p < 0.05). Brewer's yeast supplementation in the diet had no significant on the nutrient digestibility. There was no significant difference in the fecal score of CON and brewer's yeast supplementation in the diet. In conclusion, the results indicate that dietary supplementation with brewer's yeast can improve growth performance in growing pigs. The results showed that supplementation of brewer's yeast in the diet of growing pigs had a positive effect on the ADG in growing pigs, but no significant effect on nutrient digestibility and fecal score when supplemented with brewer's yeast in the diet of growing pigs.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.1
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• pp.85-90
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• 2005

A downstream process was developed for the production of yeast extract from brewer's yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride ($1\%$). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), giucose addition and reaction temperature were found to have significant effects on DB. A synthetic adsorption resin (HP20) was used for the debittering process, which induced a compositional change of the hydrophobic amino acids in the yeast hydrolysate, thereby reducing the bitter taste. The overall dry matter yield and protein yield for the entire process, including the downstream process proposed for the production of brewer's yeast extract were 50 and $50\%$, respectively.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.31-47
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• 2018

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P<0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P<0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• KSBB Journal
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• v.17 no.1
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• pp.68-72
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• 2002

Supercritical Carbon Dioxide was evaluated and optimized for the enrichment and fractionation of the essential oil and the bitter principles of hops, both of which contribute to the flavor of beer, Selected conditions of extraction(pressure, temperature and co-solvent) influenced the composition, the olfactory results and the colour of the extract. Optimal extraction conditions were 30 min, 1800 psia and $ >45^{\circ}C $ with co-solvent. Under these conditions, yield was 65% from brewer's yeast. The bittering substances from brewer's yeasts almost were removed.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.161-166
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• 2001

The optimum condition for production of yeast extract by autolysis and enzymatic method were studied with waste brewers\` yeast. The major components of brewer\`s yeast in proximate compositions were carbohydrate(46.0%) and protein(41.7%). There was a little appreciable difference in the promaximate composition of waste brewers\` and bakery yeast. The major minerals were identified as K, P, Mg and Ca, and their contents were about 1,659.7%, 1,197.4mg%, 210.4mg% and 105.6mg%, respectively. The major vitamins were identified as vitamin C and vitamin B group, and their contents were about 7.9IU/100g and 4.2IU/100g, respectively. The optimum yeast concentration in the reaction suspension was 10% (w/v) waste brewer\`s yeast slurry. The protein content in brewer\`s yeast extract was increased with addition of NaCl as plasmolyzers. However, the plasmolyzer effect of ethanol a little showed as the concentration increasd from 3% ∼7%. The 5\`-nucleotides(5\`-GMP and 5\`-IMP) content in brewer\`s yeast extract was increased with addition of glucanase. The total content of 5\`-nucleotides (5\`-GMP and 5\`-IMP) increased by 160% than those by the autolysis of waste brewer\`s and bakery yeast.

• International Journal of Industrial Entomology and Biomaterials
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• v.39 no.2
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• pp.54-59
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• 2019

Yellow mealworms (Tenebrio molitor Linnaeus) are very promising insects for the food and feed industry. Because mealworms are in the spotlight as an alternative protein source in the future, it is necessary to develop efficient rearing techniques for mass production. To evaluate the effects of brewer's yeast (BY) on the growth of mealworms, Tenebrio molitor Linnaeus, the mealworms were fed with wheat bran (WB) diets containing different levels of BY (0, 10, 30, 50, and 70%). Larval survival, larval weight, development time, pupal weight and eclosion rate were monitored for 12 weeks. The results showed that mealworms fed on the diets containing 30% and 50% of BY have significantly higher weight gain, specific growth rate and daily weight gain, and lower larval duration than fed the control diet (100% WB) and other BY diets (10% and 70% BY). Larval survival on the diets containing 30% and 50% of BY was higher than on control diet. Pupal weight and eclosion rate were not significantly different among all diets. In conclusion, we suggest feeding the diet containing 30% of brewer's yeast with wheat bran in order to increase the production of mealworms.

• Microbiology and Biotechnology Letters
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• v.21 no.3
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• pp.276-280
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• 1993

Cell lytic enzyme, 5'-phosphodiesterase, and AMP-deaminase were used to produce yeast extract as a natural seasoning from beer yeast cells. Prior to the addition of cell lytic enzyme, heat treatment was performed to increase the cell wall degradation` the optimum condition of the cell lytic enzyme was 50C at pH 7.0. The production yields by the enzymatic method and conventional autolysis method were 42% and 35%, respectively. The total quantity of 5'-nucleotides, GMP and IMP, produced by enzymatic method was increased by 45% than that by the conventional method. Futhermore, the operation time of enzymatic method was only 6.5 hrs, significantly reduced from 24 hrs of the conventional method.

• Journal of Aquaculture
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• v.21 no.2
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• pp.89-95
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• 2008

Flounder were fed a reference diet and test diets containing various feed ingredients: mackerel fish meal, meat meal, soybean meal, wheat flour, wheat gluten, corn gluten meal and brewer's yeast. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets contained 70% reference diet and 30% of the feed ingredient being evaluated. Apparent digestibility coefficients for amino acid and energy in the reference and test diets were determined, and digestibility coefficients for the test ingredients were calculated based on differences in the digestibility of test diets relative to the reference diet. The fish averaging 300 g were held in 2000 L tanks at a density of 20 fish per tank. Feces were collected from three replicate groups of fish using a fecal collection column attached to fish rearing tank. Apparent total amino acids digestibilities(90-95%) of mackerel fish meal, soybean meal, wheat gluten, corn gluten meal and brewer's yeast were higher than those of meat meal and wheat flour(P<0.05). Apparent energy digestibilities(86-98%) of mackerel fish meal, meat meal, soybean meal, wheat gluten and corn gluten meal were significantly higher(P<0.05) than those of wheat flour and brewer's yeast. These results provide useful information about nutrient and energy utilization for flounder.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1565-1572
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• 2019

Objective: This study was aimed to investigate the effects of brewer's yeast hydrolysate (YH) on growth performance, nutrients digestibility, blood profiles and meat quality of growing pigs. Methods: A total of 200 growing pigs ($[Landrace{\times}Yorkshire]{\times}Duroc$) (initial body weight, $25.31{\pm}1.29kg$) were allotted to 5 treatments as follow: CON, basic diet; and YH treatment, CON+0.05%, 0.1%, 0.5%, and 1.0% of YH, respectively. Results: On wk 11, 16 and overall phase, pigs fed YH diet showed a linear improvement in average daily body gain and gain/feed (p<0.05). The pigs that received YH linearly increased the digestibility of dry matter, nitrogen, and energy on wk 11 and 16. The concentration of serum urea nitrogen was linearly increased in YH treatments on wk 16. However, the carcass weight, back fat and lean muscle percentage of pigs receiving YH had no significant change. Besides, no difference was observed in creatinine and total protein in the blood among treatments. Conclusion: The pigs fed a graded YH diet had improved growth performance and nutrient digestibility, meanwhile, the YH increased the serum urea nitrogen in the growing pigs.