Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications

Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications

Three types of solid waste are produced during beer fermentation: spent grain, hot trub, and residual yeast. While the first is used as livestock feed, the seconds has not yet found any real reapplication in the field of circular economy. The aim of this work is to study and characterize these two b...

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Bibliographic Details
Main Authors: Laura Alessandroni, Riccardo Marconi, Marco Zannotti, Stefano Ferraro, Tereza Dolezalova, Diletta Piatti, Ghazal Namazzadeh, Simone Angeloni, Gianni Sagratini
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
hot trub
beer
brewer residual yeast
circular economy
beer by-products
agricultural applications
Online Access:https://www.mdpi.com/2304-8158/14/12/2081
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https://www.mdpi.com/2304-8158/14/12/2081

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