Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives

• Main Authors: Ramli, Siti Nur Hamizah, Jamaludin, Mohammad Aizat, Abdullah Sani, Muhamad Shirwan, Nordin, Noor Faizul Hadry
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2022
• Subjects: BPH111.4 Halal issues. Fatawa; BPH114 Consumption. Halal issues; BPH114.3 Halal industry science; BPH122 Consumption. Halal issues. Specific products. Food and drink
• Online Access: http://irep.iium.edu.my/102980/7/102980_Spent%20brewer%20yeast%20status%20in%20halal.pdf; http://irep.iium.edu.my/102980/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_38__fr-2021-794_ramli.pdf; https://doi.org/10.26656/fr.2017.6(6).794

The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentat...