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Fermentation
Volume 6
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10.3390/fermentation6030082
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Review

By-Products in the Malting and Brewing Industries—Re-Usage Possibilities

by
Andrea Karlović
1,
Anita Jurić
1,
Nevena Ćorić
1,
Kristina Habschied
2,*,
Vinko Krstanović
2 and
Krešimir Mastanjević
2
1
Faculty of Agronomy and Food Technology, University of Mostar, 88000 Mostar, Bosnia and Herzegovina
2
Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(3), 82; https://doi.org/10.3390/fermentation6030082
Submission received: 13 July 2020 / Revised: 4 August 2020 / Accepted: 6 August 2020 / Published: 8 August 2020
(This article belongs to the Special Issue Microbial Production of Added-value Products from Renewable Resources 2.0)
Versions Notes

Abstract

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.
Keywords: by-products; malting; brewing; reuse by-products; malting; brewing; reuse

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MDPI and ACS Style

Karlović, A.; Jurić, A.; Ćorić, N.; Habschied, K.; Krstanović, V.; Mastanjević, K. By-Products in the Malting and Brewing Industries—Re-Usage Possibilities. Fermentation 2020, 6, 82. https://doi.org/10.3390/fermentation6030082

AMA Style

Karlović A, Jurić A, Ćorić N, Habschied K, Krstanović V, Mastanjević K. By-Products in the Malting and Brewing Industries—Re-Usage Possibilities. Fermentation. 2020; 6(3):82. https://doi.org/10.3390/fermentation6030082

Chicago/Turabian Style

Karlović, Andrea, Anita Jurić, Nevena Ćorić, Kristina Habschied, Vinko Krstanović, and Krešimir Mastanjević. 2020. "By-Products in the Malting and Brewing Industries—Re-Usage Possibilities" Fermentation 6, no. 3: 82. https://doi.org/10.3390/fermentation6030082

APA Style

Karlović, A., Jurić, A., Ćorić, N., Habschied, K., Krstanović, V., & Mastanjević, K. (2020). By-Products in the Malting and Brewing Industries—Re-Usage Possibilities. Fermentation, 6(3), 82. https://doi.org/10.3390/fermentation6030082

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