A preliminary study on using ultrasounds for the valorization of spent brewer’s yeast

Spent brewer’s yeast is a by-product rich in components with biological activity, being considered an innovative and economical viable solution for creating sustainable functional food systems. This work describes the use of ultrasound treatment, performed under various conditions, with the aim to facilitate the cell lysis and to further characterize the released cellular content of the spent brewer’s yeast. Solid residue content of the spent yeast suspensions was positively influenced by both the amplitude and the exposure time (p