Valorisation of waste from brewing industry

Abstract

In this study it is researched the valorisation of brewery waste yeast. Yeast is a natural food supplement, rich in protein, amino acids, water-soluble vitamins (thiamine, riboflavin, niacin, folic acid, vitamin B12 and pyridoxine). It can serve as a valuable raw material in various fields of application, such as: medicine, bakery, cosmetology, feed for birds and animals, land fertilizer, as well as energy production. The presented work deals with the methods of yeast drying.