Conversion of Spent Brewers and Cider Yeast to Added Value Products

废酵母是生产发酵饮料时产生的天然副产品。为了实现资源效率，尽可能多的二级酵母在内部重复使用;多余的“废”酵母必须处理。传统的废酵母市场正在下降，为英国酿酒业带来了日益严重的环境和商业问题。Scottish &纽卡斯尔有限公司是英国最大的啤酒酿造商，每年生产25，000吨废酵母。该公司希望最大限度地提高其产品的可持续性，并正在寻求一种新的、增值的废酵母浆转化工艺。该项目旨在测试利用先进的提取技术将废酵母完全转化为高和中等附加值的营养品和药品的技术和商业可行性。这一过程可以应用于80，000吨以上的植物有机废物。

Spent yeast is a natural by-product generated through the production of fermentable beverages. To effect resource efficiency, as much secondary yeast as possible is reused internally; excess ''spent'' yeast must be disposed of. Traditional markets for spent yeast are declining creating a growing environmental and commercial problem for the UK brewing industry. Scottish & Newcastle plc is the UK''s largest brewer producing 25,000 tonnes of spent yeast per annum. The company wishes to maximise the sustainability of its products and is seeking a new, added-value conversion process for spent yeast slurry. This project aims to test the technical and commercial feasibility of utilising an advanced extraction technology to enable total transformation of spent yeast into high and medium added-value nutraceutical and pharmaceutical products for The Boots Company plc. This process could be applied to 80,000+ tonnes of plant-based organic waste materials.