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.

scholarly journals Impact of Solid State Fermentation on Nutritional and Physical Properties of Food Containing Brewer's Spent Grains

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 613-613
Author(s):  
Xianfang Wang ◽  
Delia Pei Shan Lee ◽  
Jung Eun Kim
Keyword(s):  
Solid State ◽  
Physical Properties ◽  
Phytic Acid ◽  
Solid State Fermentation ◽  
Crude Protein ◽  
Nutritional Properties ◽  
Spent Grains ◽  
Significant Difference ◽  
Anti Oxidant

Abstract Objectives Brewer's spent grains (BSG), the key food processing by-product of beer manufacturing, is rich in dietary fiber and protein. However, BSG has limited use in food production due to its poor digestibility and texture. Therefore, this study aimed to investigate the effects of Rhizopus oligosporus (RO) solid-state fermentation (SSF) on the nutritional and physical properties of BSG containing food. Methods Autoclaved BSG (AUBSG) was obtained via sterilization of raw BSG (UBSG). SSF with RO inoculation at 2% (w/w) on AUBSG was conducted to produce 2% ROUBSG. AUBSG and 2%ROUBSG substituted biscotti (AUB and ROUB respectively) were developed by substituting 30% of wheat flour while control biscotti (C) was made with wheat flour only. Crude protein, dietary fiber (total – TDF, insoluble – IDF, soluble – SDF), fat, ash, available carbohydrates (ACHO), phytic acid and anti-oxidant capacity were analyzed for UBSG, AUBSG and 2%ROUBSG. Nutritional properties, in vitro starch digestibility and physical properties, including loaf height, hardness and fracturability, were also analyzed for AUB, ROUB and C. Statistical significant difference (p ≤ 0.05) was determined via one-way analysis of variance, followed by Tukey post hoc test. Results Compared to AUBSG and UBSG, 2%ROUBSG showed nutritional improvement with significantly higher crude protein, SDF, anti-oxidant capacity and lower phytic acid and ACHO. When compared to C, both ROUB and AUB had significantly higher crude protein, TDF, IDF, anti-oxidant capacity as well as significantly lower ACHO and slower rate of in vitro starch digestion. Further improvement of crude protein, anti-oxidant capacity and phytic acid was also observed in ROUB as compared to AUB. For physical properties, ROUB showed no significant difference in hardness and fracturability from C and significantly higher loaf height than AUB. Conclusions Findings from this study reveal the beneficial effect of SSF in improving nutritional properties of BSG along with enhancement of nutritional and physical properties of BSG incorporated food. This study may suggest the viability of such fermentation technology in upcycling food by-product into nutritious food ingredients. Funding Sources Singapore Ministry of Education, National University of Singapore.

scholarly journals Food Waste-Assisted Metal Extraction from Printed Circuit Boards: The Aspergillus niger Route

2021 ◽  
Vol 9 (5) ◽  
pp. 895
Author(s):  
Carlotta Alias ◽  
Daniela Bulgari ◽  
Fabjola Bilo ◽  
Laura Borgese ◽  
Alessandra Gianoncelli ◽  
...  
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Printed Circuit Boards ◽  
Electronic Waste ◽  
Metal Extraction ◽  
Circuit Boards ◽  
Printed Circuit ◽  
Waste Printed Circuit Boards

A low-energy paradigm was adopted for sustainable, affordable, and effective urban waste valorization. Here a new, eco-designed, solid-state fermentation process is presented to obtain some useful bio-products by recycling of different wastes. Urban food waste and scraps from trimmings were used as a substrate for the production of citric acid (CA) by solid state fermentation of Aspergillus niger NRRL 334, with a yield of 20.50 mg of CA per gram of substrate. The acid solution was used to extract metals from waste printed circuit boards (WPCBs), one of the most common electronic waste. The leaching activity of the biological solution is comparable to a commercial CA one. Sn and Fe were the most leached metals (404.09 and 67.99 mg/L, respectively), followed by Ni and Zn (4.55 and 1.92 mg/L) without any pre-treatments as usually performed. Commercial CA extracted Fe more efficiently than the organic one (123.46 vs. 67.99 mg/L); vice versa, biological organic CA recovered Ni better than commercial CA (4.55 vs. 1.54 mg/L). This is the first approach that allows the extraction of metals from WPCBs through CA produced by A. niger directly grown on waste material without any sugar supplement. This “green” process could be an alternative for the recovery of valuable metals such as Fe, Pb, and Ni from electronic waste.

scholarly journals Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Hamid Mukhtar ◽  
Ikramul Haq
Keyword(s):  
Bacillus Subtilis ◽  
Solid State ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Alkaline Protease ◽  
Enzyme Production ◽  
Enhanced Production ◽  
Industrial Byproducts ◽  
Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74  ±  0.26 U/mL from wild and 11.28  ±  0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

scholarly journals Rewiring of glycerol metabolism in Escherichia coli for effective production of recombinant proteins

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Chung-Jen Chiang ◽  
Yi-Jing Ho ◽  
Mu-Chen Hu ◽  
Yun-Peng Chao
Keyword(s):  
Escherichia Coli ◽  
Crude Glycerol ◽  
Metabolic Flux ◽  
Raw Materials ◽  
Tricarboxylic Acid Cycle ◽  
Cost Effective ◽  
Fold Increase ◽  
Pentose Phosphate ◽  
Glycerol Metabolism ◽  
Related Field

Abstract Background The economic viability of a protein-production process relies highly on the production titer and the price of raw materials. Crude glycerol coming from the production of biodiesel is a renewable and cost-effective resource. However, glycerol is inefficiently utilized by Escherichia coli. Results This issue was addressed by rewiring glycerol metabolism for redistribution of the metabolic flux. Key steps in central metabolism involving the glycerol dissimilation pathway, the pentose phosphate pathway, and the tricarboxylic acid cycle were pinpointed and manipulated to provide precursor metabolites and energy. As a result, the engineered E. coli strain displayed a 9- and 30-fold increase in utilization of crude glycerol and production of the target protein, respectively. Conclusions The result indicates that the present method of metabolic engineering is useful and straightforward for efficient adjustment of the flux distribution in glycerol metabolism. The practical application of this methodology in biorefinery and the related field would be acknowledged.

scholarly journals Development of a Solid-State Fermentation System for Producing Bioethanol from Food Waste

2008 ◽  
Vol 37 (3) ◽  
pp. 207-215 ◽  
Author(s):  
Hiroaki HONDA ◽  
Akihiro OHNISHI ◽  
Naoshi FUJIMOTO ◽  
Masaharu SUZUKI
Keyword(s):  
Solid State ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Fermentation System
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