Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grains: A Review

Mapping Intimacies ◽

10.20944/preprints202107.0603.v1 ◽

2021 ◽

Author(s):

Andrew Marcus ◽

Glen Fox

Keyword(s):

Filamentous Fungi ◽

Animal Feed ◽

Scale Up ◽

Brewing Industry ◽

Widespread Application ◽

Beer Industry ◽

Spent Grains ◽

Recent Developments ◽

Major Producer ◽

Valuable Compounds

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grains (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills as waste. Its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation, and 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, Pennicillium, 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 will discuss the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm. As the majority of these studies are at lab-scale, the challenges to scale-up and more widespread application and will be discussed as well.

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

Foods ◽

10.3390/foods10092159 ◽

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.

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Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation ◽

10.3390/fermentation7020096 ◽

2021 ◽

Vol 7 (2) ◽

pp. 96

Author(s):

Frank Vriesekoop ◽

Annie Haynes ◽

Niels van der Heijden ◽

Hao Liang ◽

Paraskevi Paximada ◽

...

Keyword(s):

Organic Acids ◽

Food Production ◽

Animal Feed ◽

Western World ◽

Brewing Industry ◽

Baking Process ◽

Sourdough Bread ◽

Spent Grain ◽

Food Economy ◽

Type 3

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽

10.3390/antiox10020165 ◽

2021 ◽

Vol 10 (2) ◽

pp. 165

Author(s):

Elisabetta Bravi ◽

Giovanni De Francesco ◽

Valeria Sileoni ◽

Giuseppe Perretti ◽

Fernanda Galgano ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Liquid Waste ◽

Value Added ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Brewing Industry ◽

Antioxidant Power ◽

Spent Grains ◽

By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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Erratum to: Optimization of Xylanase Production by Filamentous Fungi in Solid-State Fermentation and Scale-up to Horizontal Tube Bioreactor

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-015-1534-1 ◽

2015 ◽

Vol 176 (1) ◽

pp. 317-319 ◽

Cited By ~ 1

Author(s):

N. Pérez-Rodríguez ◽

F. Oliveira ◽

B. Pérez-Bibbins ◽

I. Belo ◽

A. Torrado Agrasar ◽

...

Keyword(s):

Solid State ◽

Filamentous Fungi ◽

Solid State Fermentation ◽

Scale Up ◽

Horizontal Tube ◽

Xylanase Production

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Development of New Chip Products from Brewer’s Spent Grain

Journal of Food Quality ◽

10.1155/2021/5521746 ◽

2021 ◽

Vol 2021 ◽

pp. 1-6

Author(s):

Reann Garrett ◽

Danielle Bellmer ◽

William McGlynn ◽

Patricia Rayas-Duarte

Keyword(s):

Sensory Evaluation ◽

Rating Scale ◽

Animal Feed ◽

Value Added ◽

Human Consumption ◽

Processing Waste ◽

Brewing Industry ◽

Consumer Responses ◽

Brewer’S Spent Grain ◽

Spent Grain

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

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Correlation between beer consumption per capita and number of active breweries in the selected European countries

SHS Web of Conferences ◽

10.1051/shsconf/202112902019 ◽

2021 ◽

Vol 129 ◽

pp. 02019

Author(s):

Xénia Szarková ◽

Radovan Savov

Keyword(s):

Value Added ◽

European Countries ◽

Alcoholic Beverages ◽

Brewing Industry ◽

Non Profit ◽

Craft Beer ◽

Beer Consumption ◽

Beer Industry ◽

Scientific Papers ◽

Per Capita

Research background: Craft beer is becoming one of the most popular alcoholic beverages globally, during the last decade. Additionally, industrial beer producers started to offer some special craft beer types that prove the rising demand for differentiated beer products. Purpose of the article: Since one of our common fields of interest is the development of the brewing industry, we intended to provide an overview of a recent trend in this sector, which is the expansion of craft breweries. As the data reveals, this trend has been present in various European countries, as well. Therefore, the purpose of this paper is to show that the trend of craft brewing is present in countries with strong brewing history such as Belgium, the Czech Republic, or Germany, and in those countries which are not considered as typical beer producers because of their location and culture. Methods: The information provided in this paper was retrieved mainly from scientific papers that focus on the brewing industry and the craft beer revolution. To be able to offer transparent and understandable results, we retrieved data from the reports of Brewers of Europe, which is a European non-profit association. Therefore, the research methods used are the comparison of quantitative data and correlation. Findings & Value added: The paper provides an overview of the expanding craft beer industry in the selected European countries and how strong the relation between beer consumption per capita (l) and number of active breweries is.

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The Campaign Is Over, but the Battle Continues

Politics under the Influence ◽

10.7591/cornell/9781501724374.003.0015 ◽

2018 ◽

pp. 173-178

Author(s):

Anna L. Bailey

Keyword(s):

Competitive Advantage ◽

Policy Development ◽

Public Discourse ◽

Alcohol Problem ◽

Alcohol Policy ◽

Advocacy Coalitions ◽

Beer Industry ◽

Recent Developments

Shows how, even after the passage of the 2011 Law and the fading away of the alcohol problem from public discourse, the same fiercely contested policy battles between advocacy coalitions have continued to shape alcohol regulation in Russia. The policy activity of the “campaign” period of 2009-12 should be seen as just one phase in a broader trend of alcohol policy development: the ongoing struggle between the domestic vodka industry and multinational beer industry for regulatory advantage. Contemporary Russian alcohol policy continues to take the form of a battle between these two opposing sides, as both the vodka and beer industries try to secure regulations that give them a competitive advantage and impose costs on their rivals. Recent developments suggest that the vodka lobby still has the upper hand in this respect.

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Recent Developments in the Recycling of Spent Selective Catalytic Reduction Catalyst in South Korea

Catalysts ◽

10.3390/catal10020182 ◽

2020 ◽

Vol 10 (2) ◽

pp. 182 ◽

Cited By ~ 1

Author(s):

In-Hyeok Choi ◽

Yeon-Chul Cho ◽

Gyeonghye Moon ◽

Hee-Nam Kang ◽

YoungBok Oh ◽

...

Keyword(s):

South Korea ◽

Selective Catalytic Reduction ◽

Catalytic Reduction ◽

Scale Up ◽

Practical Method ◽

Recycling Process ◽

Scr Catalyst ◽

Recent Developments ◽

Process Scale Up ◽

Commercial Process

Spent selective catalytic reduction (SCR) catalyst installed in power and incineration plants is used to convert nitrogen oxide (NOx) gas to nitrogen (N2) gas. Currently, most spent SCR catalyst in South Korea is eventually discarded in landfills. Recently, a novel and efficient recycling process has been developed to recover tungsten (W), vanadium (V) and titanium (Ti) from spent SCR catalyst. In this process, after soda-melting reactions between the spent SCR catalyst and sodium carbonate (Na2CO3) at 1273 K, hydrometallurgical treatments were carried out for the production of high-purity products, such as 99.3% sodium tungstate (Na2WO4), 99.3% vanadium oxide (V2O5) and 99.6% titanium dioxide (TiO2). On the basis of the fundamental investigation of this novel recycling process, process scale-up has been attempted to establish a commercial process. In this paper, recent developments in the recycling process for spent SCR catalyst and the results obtained using the scaled-up process will be discussed. Therefore, this study will provide a practical method for the recovery of W, V and Ti from spent SCR catalyst.

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Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

International Journal of Wine Business Research ◽

10.1108/ijwbr-01-2019-0005 ◽

2019 ◽

Vol 32 (1) ◽

pp. 122-138 ◽

Cited By ~ 2

Author(s):

Vincenzo Alfeo ◽

Aldo Todaro ◽

Giuseppina Migliore ◽

Valeria Borsellino ◽

Emanuele Schimmenti

Keyword(s):

Raw Materials ◽

Hierarchical Cluster ◽

Brewing Industry ◽

Content Type ◽

Sales Channels ◽

Craft Beer ◽

Beer Industry ◽

Critical Issues ◽

Processing Plants ◽

Shed Light

Purpose This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw materials. Design/methodology/approach A direct survey involving the overall population of 41 craft breweries operating in Sicily in 2016 was carried out. Then 29 questionnaires were collected for exploratory analysis. A hierarchical cluster analysis was also performed out to group companies by similar structural, productive and economic features. Findings The findings of the survey showed a Sicilian craft beer industry characterised by a substantial dependence on the import of malts hops and yeasts and the limited use of local raw materials among brewers. Furthermore, the characteristics of the processing plants and the sales channels appear to influence the diversification of the products and the turnover levels of the Sicilian craft beer producers. Originality/value This is the first study describing the craft brewing industry in Sicily. The findings contribute to enrich the knowledge on the organisational models applied in the craft beer industry. In particular, the findings could contribute to shed light on some critical issues about the provision of raw materials, suggesting possible paths for the successful development of the craft beer industry in the region.

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