Research of the Influence of the Process of Remove the Bitterness of Residual Beer Yeast on the Amino Acid Composition

Abstract

The article identifies factors that impede the widespread use of residual brewer's yeast in the feed industry. The methodology and stages of processing residual brewer's yeast with alkali and their drying are described. Experimental studies were carried out to determine the rational technological regimes for processing brewer's yeast. Presents data on the amino acid content in processed and untreated residual brewer's yeast