Brewing Industry By-products: An Innovative Alternative to Hyaluronic Acid Biosynthesis

As beer malt bagasse, agro-industrial by-products have raised significant environmental and economic concerns due to their improper disposal and negative impact on process efficiency. Often regarded as waste, these by-products contribute to environmental degradation and resource inefficiency. However, when viewed as potential resources, they offer new opportunities. Beer malt bagasse shows excellent potential as a substrate for cultivating Streptococcus zooepidemicus, a bacterium that produces hyaluronic acid. Hyaluronic acid is a high-value biopolymer with wide applications in medicine, biomedicine, food, and cosmetics. Its distinctive properties—such as biocompatibility, viscoelasticity, and moisture retention—make it highly desirable across industries. As a result, the demand for hyaluronic acid has grown significantly in recent years, emphasizing the need for sustainable production methods that meet market demands while reducing environmental impact. Traditional production methods often depend on animal-derived sources or synthetic processes, both of which pose sustainability challenges. This review presents a sustainable alternative: utilizing brewing industry by-products as an eco-friendly and cost-effective source for hyaluronic acid production. This approach aims to create a more sustainable and economically viable production process by harnessing beer malt bagasse, a readily available and low-cost substrate.