Date of Publication :5th October 2025

Abstract: Brewer’s spent yeast (BSY), a byproduct of the beer fermentation process, has traditionally been utilized in animal feed but has gained increasing attention for its potential applications in food, pharmaceutical, and nutraceutical industries. Rich in proteins, vitamins, minerals, and bioactive compounds such as β-glucans, BSY offers a sustainable source of functional ingredients with antioxidant, immunomodulatory, and prebiotic properties. The extraction of β-glucan from spent yeast presents a promising avenue for value addition while addressing waste management challenges in the brewing industry. This review comprehensively explores the composition, extraction methods, and functional properties of β-glucan derived from BSY, with a focus on its applicationsin food science, healthcare, and microbiome modulation. Additionally, this paper highlights advancements in processing techniques aimed at improving the purity and bioavailability of β-glucans. The increasing interest in BSY-derived β-glucan as a natural, sustainable, and multifunctional ingredient underscores its potential to contribute to health and wellness while promoting circular economy principles in food production.

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