scholarly journals Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

2022 ◽  
Vol 13 ◽  
pp. 100184
Author(s):  
Yi Ling Chin ◽  
Kong Fei Chai ◽  
Wei Ning Chen
Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 52 ◽  
Author(s):  
Yong Xing Tan ◽  
Wai Kit Mok ◽  
Jaslyn Lee ◽  
Jaejung Kim ◽  
Wei Ning Chen

Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to unfermented BSG, as determined by the marked difference in the level of metabolites. In total, 35 metabolites showed significant difference, which could be categorized into amino acids, fatty acids, carbohydrates, and tricarboxylic acid cycle intermediates. Pathway analysis revealed that glycolysis was upregulated, as indicated by the drop in the level of carbohydrate compounds. This shifted the metabolic flux particularly towards the amino acid pathway, leading to a 2-fold increase in the total amount of amino acid from 0.859 ± 0.05 to 1.894 ± 0.1 mg per g of BSG after fermentation. Also, the total amount of unsaturated fatty acid increased by 1.7 times and the total antioxidant quantity remarkably increased by 5.8 times after fermentation. This study demonstrates that novel fermentation processes can value-add food by-products, and valorized food waste could potentially be used for food-related applications. In addition, the study revealed the metabolic changes and mechanisms behind the microbial solid state fermentation of BSG.


2021 ◽  
Vol 11 (5) ◽  
pp. 13042-13052

The search for new production methodologies of gibberellic acid (GA3), such as solid-state fermentation (SSF), and the use of agro-industrial waste are important to lower production costs. Therefore, the aim of this study was GA3 production by Fusarium fujikuroi on SSF mode using brewer’s spent grains (BSG). BSG presents in its composition components that are known to be excellent inducers of metabolite production, showing, this way, its potential to be used as the substrate in biotechnological processes. Optimization of GA3 production was carried out using a 22 central composite design, considering the effects of moisture content, temperature, and fermentation time. The highest mycelial growth and GA3 production (0.82 g.Kg-1) was obtained in the condition of 80% moisture content, 28 °C in 96 hours of fermentation. These results suggest that the SSF using BSG as the medium for the growth of F. fujikuroi is a viable way to GA3 produce.


2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.


2016 ◽  
Vol 15 (1) ◽  
pp. 155-163 ◽  
Author(s):  
Ying Guan ◽  
Jinpeng Wang ◽  
Junjun Wu ◽  
Lixia Wang ◽  
Xin Rui ◽  
...  

2013 ◽  
Vol 170 (8) ◽  
pp. 1885-1895 ◽  
Author(s):  
Theodoros Aggelopoulos ◽  
Argyro Bekatorou ◽  
Ashok Pandey ◽  
Maria Kanellaki ◽  
Athanasios A. Koutinas

2020 ◽  
Vol 315 ◽  
pp. 126238 ◽  
Author(s):  
Oladapo Oluwaseye Olukomaiya ◽  
Oladipupo Qudus Adiamo ◽  
W. Chrishanthi Fernando ◽  
Ram Mereddy ◽  
Xiuhua Li ◽  
...  

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