scholarly journals Conversion of Brewers’ Spent Grain into Proteinaceous Animal Feed using Solid State Fermentation

2021 ◽  
Author(s):  
Christos Iliopoulos ◽  
DIMITRIOS ARAPOGLOU ◽  
Nikos Chorianopoulos ◽  
Giorgos Markou ◽  
Serkos Haroutounian
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Fold Increase ◽  
Cellulose Content ◽  
Production Volume ◽  
Beer Brewing ◽  
Spent Grain ◽  
Ssf Process

Abstract Brewers’ Spent Grain (BSG) represents the 85% of the total residue produced during the beer brewing process, with a global annual production volume exceeding the 30 Mtons. Study herein concerns the application of solid state fermentation (SSF) process for the efficient transformation of BSG into high nutritional value animal feed. The investigated SSF procedure was initiated by Pleurotus ostreatus, which constitutes a natural source of β-glucans and metabolites (vitamins, nutrients). Thus, it is possible to reduce the environmental impacts caused by BSG production and simultaneously contribute to the tackling of proteinaceous animal feed shortage observed during the last decade. The method developed resulted in a significant increase of protein content by 49.49%, a 10-fold increase of their 1,3 − 1,6 β-glucans content and a respective reduction of cellulose content by 11.42%. The application of this method is expected to provide a solid background for the utilization of BSG as substrate for fungi initiated SSF, a bioprocess allowing the significant reduction of the environmental impact caused by the beer brewing industry and simultaneously produce animal feed with high protein content and nutritional characteristics suitable for fulfilling animals’ nutritional needs and improving their welfare.

scholarly journals Conversion of brewers’ spent grain into proteinaceous animal feed using solid state fermentation

2021 ◽  
Author(s):  
Christos Eliopoulos ◽  
Dimitrios Arapoglou ◽  
Nikos Chorianopoulos ◽  
Giorgos Markou ◽  
Serkos A. Haroutounian
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Spent Grain

scholarly journals EFFECT OF SOLID STATE FERMENTATION ON NUTRITIONAL CONTENT AND EVALUATION OF DEGRADABILITY IN CACTUS PEAR

2015 ◽  
Vol 28 (3) ◽  
pp. 248-254 ◽  
Author(s):  
TAMIRES CARVALHO DO SANTOS ◽  
GLEIZA ALVES DINIZ ◽  
AILA RIANY DE BRITO ◽  
AURELIANO JOSÉ VIEIRA PIRES ◽  
MARCELO FRANCO
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Protein Content ◽  
Solid State Fermentation ◽  
Nutritional Value ◽  
Animal Feed ◽  
State University ◽  
Protein Enrichment ◽  
Nutritional Content ◽  
Cactus Pear

ABSTRACT: The process of protein enrichment of cactus pear (Nopalea cochenillifera (L.) Salm Dyck by solid state fermentation with the use of Aspergillus niger and Rhyzopus sp. was studied for improving the nutritional value of this cactus species for use as animal feed. The experiments were conducted in the Agro-industrial Waste Laboratory of State University of Southwest Bahia (Brazil). To this end, we have evaluated the effects of biotransformation on the levels of protein, cellulose, hemicellulose, and lignin, as well as the potential degradability. Bioconversion was carried out using cactus pear as the only substrate, without supplementation with nitrogen, mineral and vitamin sources. The fermentation with Aspergillus niger promoted a 78% increase in/of protein content and reductions of cellulose, hemicellulose, and lignin of 40%, 36%, and 28%, respectively. Degradability, in turn, was observed to have increased by 66 % after 240 h. On the other hand, the fermentation with Rhyzopus sp. was less efficient, with a 69% increase in protein content, and reductions in cellulose, hemicellulose, and lignin contents of 30%, 28%, and 18%. In turn, degradability was seen to have increased by 51%. The fermentation of cactus pear by Aspergillus niger and Rhyzopus sp. exhibited the protein enrichment and increased protein degradability of this Cactaceae. Moreover, this is the most ever efficient micro-organism used in bioconversion. Based on the results, bioconversion of cactus is an excellent alternative to ruminant feeding in arid or semi-arid land.

Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

2019 ◽  
Vol 128 (3) ◽  
pp. 384-390 ◽  
Author(s):  
Salima Chebaibi ◽  
Mathilde Leriche Grandchamp ◽  
Grégoire Burgé ◽  
Tiphaine Clément ◽  
Florent Allais ◽  
...  
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Olive Cake ◽  
Nutritional Factors

scholarly journals Potential of Brewer’s Spent Grain as a Potential Replacement of Wood in pMDI, UF or MUF Bonded Particleboard

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 319
Author(s):  
Marius Cătălin Barbu ◽  
Zeno Montecuccoli ◽  
Jakob Förg ◽  
Ulrike Barbeck ◽  
Petr Klímek ◽  
...  
Keyword(s):  
Internal Bond ◽  
Mechanical Performance ◽  
Animal Feed ◽  
Urea Formaldehyde ◽  
Modulus Of Rupture ◽  
Brewer’S Spent Grain ◽  
Beer Brewing ◽  
Removal Of Heavy Metals ◽  
Dry Conditions ◽  
Spent Grain

Brewer’s spent grain (BSG) is the richest by-product (85%) of the beer-brewing industry, that can be upcycled in a plentiful of applications, from animal feed, bioethanol production or for removal of heavy metals from wastewater. The aim of this research is to investigate the mechanical, physical and structural properties of particleboard manufactured with a mixture of wood particles and BSG gradually added/replacement in 10%, 30% and 50%, glued with polymeric diisocyanate (pMDI), urea-formaldehyde (UF) and melamine urea-formaldehyde (MUF) adhesives. The density, internal bond, modulus of rupture, modulus of elasticity, screw withdrawal resistance, thickness swelling and water absorption were tested. Furthermore, scanning electron microscopy anaylsis was carried out to analyze the structure of the panels after the internal bond test. Overall, it was shown that the adding of BSG decreases the mechanical performance of particleboard, due to reduction of the bonding between wood and BSG particles. This decrease has been associated with the structural differences proven by SEM inspection. Interaction of particles with the adhesive is different for boards containing BSG compared to those made from wood. Nevertheless, decrease in the mechanical properties was not critical for particleboards produced with 10% BSG which could be potentially classified as a P2 type, this means application in non-load-bearing panel for interior use in dry conditions, with high dimensional stability and stiffness.

scholarly journals Development of nutrient enriched animal feed from tomato pomace waste under solid state fermentation

2017 ◽  
Vol 12 (Special-7) ◽  
pp. 2020-2030
Author(s):  
H.N. ROJA ◽  
R. VEENA ◽  
M.B. DARSHAN ◽  
K.B. MUNISHAMANNA ◽  
V. PALANIMUTHU
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Tomato Pomace

scholarly journals Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 52 ◽  
Author(s):  
Yong Xing Tan ◽  
Wai Kit Mok ◽  
Jaslyn Lee ◽  
Jaejung Kim ◽  
Wei Ning Chen
Keyword(s):  
Bacillus Subtilis ◽  
Amino Acid ◽  
Solid State ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Metabolic Flux ◽  
Tricarboxylic Acid Cycle ◽  
Fold Increase ◽  
Spent Grains ◽  
Significant Difference

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.

Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110136 ◽  
Author(s):  
Ingrid da Costa Maia ◽  
Carolina Thomaz dos Santos D'Almeida ◽  
Denise Maria Guimarães Freire ◽  
Elisa d'Avila Costa Cavalcanti ◽  
Luiz Claudio Cameron ◽  
...  
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Solid State Fermentation ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

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