scholarly journals Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG)

BioResources ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. 1686-1701
Author(s):  
Mohsen Parchami ◽  
Jorge A. Ferreira ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Protein Content ◽  
Filamentous Fungi ◽  
Process Development ◽  
Environmental Benefits ◽  
Submerged Cultivation ◽  
Content Increase ◽  
Brewer’S Spent Grain ◽  
High Fiber ◽  
Spent Grain ◽  
Edible Filamentous Fungi

Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein. Therefore, a processing strategy leading to the nutritional valorization of BSG could widen its applications. In this study, submerged cultivation of edible filamentous fungi (Aspergillus oryzae, Neurospora intermedia, and Rhizopus delemar) was introduced as a strategy to enhance the protein content of BSG. The growth of all strains in BSG increased the protein content of the fermented BSG. The highest increase of protein content (from 22.6% to 34.6%), was obtained by cultivation using A. oryzae and medium supplementation. The protein content increase was followed by a decrease in the content of polysaccharides (up to ca. 50%), namely starch, glucan, xylan, and arabinan. The addition of cellulase resulted in enhanced ethanol production from BSG but led to lower concentration of recovered solids. In conclusion, simple processing of BSG using edible filamentous fungi can lead to quality improvement of BSG, providing potential economic and environmental benefits to the brewing sector.

scholarly journals From stale bread and brewers spent grain to a new food source using edible filamentous fungi

Bioengineered ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 582-598 ◽  
Author(s):  
Rebecca Gmoser ◽  
Rikard Fristedt ◽  
Karin Larsson ◽  
Ingrid Undeland ◽  
Mohammad J. Taherzadeh ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Food Source ◽  
Spent Grain ◽  
Edible Filamentous Fungi

Wet fractionation process to produce high protein and high fiber products from brewer's spent grain

2019 ◽  
Vol 117 ◽  
pp. 266-274 ◽  
Author(s):  
Yanhong He ◽  
David D. Kuhn ◽  
Jactone Arogo Ogejo ◽  
Sean F. O’Keefe ◽  
Cristina Fernández Fraguas ◽  
...  
Keyword(s):  
High Protein ◽  
Fractionation Process ◽  
Brewer’S Spent Grain ◽  
High Fiber ◽  
Spent Grain

scholarly journals New Insights on Protein Recovery from Olive Oil Mill Wastewater through Bioconversion with Edible Filamentous Fungi

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1210 ◽  
Author(s):  
Taner Sar ◽  
Murat Ozturk ◽  
Mohammad J. Taherzadeh ◽  
Jorge A. Ferreira
Keyword(s):  
Olive Oil ◽  
Protein Content ◽  
Filamentous Fungi ◽  
Fungal Biomass ◽  
Oxygen Demand ◽  
Nitrogen Addition ◽  
Olive Oil Mill Wastewater ◽  
Untreated Wastewater ◽  
Olive Oil Mills ◽  
Edible Filamentous Fungi

Olive oil mills represent an important sector in the Mediterranean Sea Basin but also an environmental hazard due to untreated wastewater. Recovery of nutrients from olive oil mill wastewater (OMWW) as protein-rich microbial biomass can produce novel feed and reduce its chemical oxygen demand; however, low-protein containing products have been reported. New strategies leading to higher protein-containing fungal biomass could renew the research interest on bioconversion for pollution mitigation of OMWW. In this work, through cultivation of edible filamentous fungi (Aspergillus oryzae, Neurospora intermedia, and Rhizopus delemar), a link between the protein content in the originated fungal biomass, and the addition of nitrogen and medium dilution was established. Addition of nitrogen in the form of NaNO3 reduced the cultivation time from 96 h to 48 h while achieving a similar biomass mass concentration of 8.43 g/L and increased biomass protein content, from w = 15.9% to w = 29.5%. Nitrogen addition and dilution of OMWW, and consequent reduction of suspended solids, led to an increase in the protein content to up to w = 44.9%. To the best of our knowledge, the protein contents achieved are the highest reported to date and can open new research avenues towards bioconversion of OMWW using edible filamentous fungi.

scholarly journals Effects of brewer’s spent grain biochar on the growth and quality of leaf lettuce (Lactuca sativa L. var. crispa.)

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Jun-Hyuk Yoo ◽  
Deogratius Luyima ◽  
Jae-Han Lee ◽  
Seong-Yong Park ◽  
Jun-Woo Yang ◽  
...  
Keyword(s):  
Carbon Content ◽  
Chemical Properties ◽  
Organic Soil ◽  
Environmental Benefits ◽  
Soil Productivity ◽  
Marketable Yield ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
The Republic ◽  
Leaf Lettuce

AbstractThe need for organic soil amendments is increasing in the Republic of Korea against the backdrop of increased soil acidification and nutrient losses. The pyrolysis of biomass produces biochar which not only increases soil productivity but also provides environmental benefits through carbon sequestration. The portion of the brewer’s spent grain (BSG) recycled is by far less than the amount generated, but pyrolysis can help to reverse this trend by turning BSG waste into a valuable soil amendment. The current study, therefore, evaluated the effects of brewer’s spent grain biochar (BBXXX) produced at three different temperatures of 300 °C, 500 °C and 700 °C on the yield and quality characteristics of the leaf lettuce as well as the effects on soil chemical properties through a pot experiment. Each of the BBXXX and BSG were added to the soil at two rates of 2% and 5% by weight. The pH and carbon content of the BBxxx increased with increasing pyrolysis temperatures and the trend was replicated in the soil upon biochar application i.e. the soil pH and carbon content increased alongside temperatures at which biochar was pyrolyzed. On the other hand, however, the soil electrical conductivity (EC) diminished with the increasing pyrolysis temperatures of the biochar applied. With regards to crop growth, the BB500 5% amendment produced the highest marketable yield of the leaf lettuce and while the lettuce grown on the control produced leaf lettuce with the lowest content of nitrate nitrogen, BB500 5% amendment generally produced the highest quality lettuce. The results indicate that BB500 performed agronomically better than the rest of the amendments and is thus recommended as an effective BSG recycling measure.

scholarly journals Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2159
Author(s):  
Andrew Marcus ◽  
Glen Fox
Keyword(s):  
Filamentous Fungi ◽  
Nutritional Value ◽  
Animal Feed ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
Beer Industry ◽  
Recent Developments ◽  
Spent Grain ◽  
Major Producer ◽  
Valuable Compounds

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grain (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills. However, its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation. Recent research has focused on filamentous fungi and the ability of some species therein to degrade the predominant recalcitrant cellulolignin components of BSG to produce valuable compounds. Many species have been investigated to biovalorize this waste stream, including those in the genuses Aspergillus, Penicillium, Rhyzopus, and Trichoderma, which have been used to produce a wide array of highly valuable enzymes and other functional compounds, and to increase the nutritional value of BSG as an animal feed. This review of recent developments in the application of filamentous fungi for the valorization of BSG discusses the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm.

Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry

2021 ◽  
Vol 67 (1) ◽  
pp. 3339-3350
Author(s):  
Vivien Nagy ◽  
Gerda Diósi
Keyword(s):  
Dietary Fiber ◽  
Food Production ◽  
Food Industry ◽  
Bakery Products ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
High Fiber ◽  
Left Behind ◽  
Spent Grain ◽  
Bakery Industry

The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).

scholarly journals Biosurfactant from endophytic Bacillus pumilus 2A: physicochemical characterization, production and optimization and potential for plant growth promotion

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Olga Marchut-Mikołajczyk ◽  
Piotr Drożdżyński ◽  
Arkadiusz Polewczyk ◽  
Wojciech Smułek ◽  
Tadeusz Antczak
Keyword(s):  
Phaseolus Vulgaris ◽  
Carbon Source ◽  
Plant Growth ◽  
Taguchi Method ◽  
Beta Vulgaris ◽  
Food Processing ◽  
Bacillus Pumilus ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
By Products

Abstract Background Microbial surfactants called biosurfactants, thanks to their high biodegradability, low toxicity and stability can be used not only in bioremediation and oil processing, but also in the food and cosmetic industries, and even in medicine. However, the high production costs of microbial surfactants and low efficiency limit their large-scale production. This requires optimization of management conditions, including the possibility of using waste as a carbon source, such as food processing by-products. This papers describes the production and characterization of the biosurfactant obtained from the endophytic bacterial strain Bacillus pumilus 2A grown on various by-products of food processing and its potential applications in supporting plant growth. Four different carbon and nitrogen sources, pH, inoculum concentration and temperature were optimized within Taguchi method. Results Optimization of bioprocess within Taguchi method and experimental analysis revealed that the optimal conditions for biosurfactant production were brewer’s spent grain (5% w/v), ammonium nitrate (1% w/v), pH of 6, 5% of inoculum, and temperature at 30 °C, leading to 6.8 g/L of biosurfactant. Based on gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy analysis produced biosurfactant was determined as glycolipid. Obtained biosurfactant has shown high and long term thermostability, surface tension of 47.7 mN/m, oil displacement of 8 cm and the emulsion index of 69.11%. The examined glycolipid, used in a concentration of 0.2% significantly enhanced growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Conclusions The endophytic Bacillus pumilus 2A produce glycolipid biosurfactant with high and long tem thermostability, what makes it useful for many purposes including food processing. The use of brewer’s spent grain as the sole carbon source makes the production of biosurfactants profitable, and from an environmental point of view, it is an environmentally friendly way to remove food processing by products. Glycolipid produced by endophytic Bacillus pumilus 2A significantly improve growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Obtained results provide new insight to the possible use of glycolipids as plant growth promoting agents.

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