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.

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

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.

scholarly journals Development of New Chip Products from Brewer’s Spent Grain

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.

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

Fermentation ◽  
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.

Isolation and identification of cholesterol esterase and pancreatic lipase inhibitory peptides from brewer's spent grain by consecutive chromatography and mass spectrometry

2020 ◽  
Vol 11 (6) ◽  
pp. 4994-5003
Author(s):  
Antonela Guadalupe Garzón ◽  
Raúl Esteban Cian ◽  
Marilin Estefanía Aquino ◽  
Silvina Rosa Drago
Keyword(s):  
Mass Spectrometry ◽  
Pancreatic Lipase ◽  
Cholesterol Esterase ◽  
Added Value ◽  
Isolation And Identification ◽  
Brewer’S Spent Grain ◽  
Inhibitory Peptides ◽  
Beer Industry ◽  
Spent Grain ◽  
Inhibitory Activities

New peptides with cholesterol esterase and pancreatic lipase inhibitory activities were identified from brewer's spent grain hydrolysate, providing added value to this by-product obtained from the beer industry.

scholarly journals Technological approaches for processing brewer's grains for the purpose of greening production

2020 ◽  
Author(s):  
I.N. Gribkova
Keyword(s):  
Enzyme Preparation ◽  
Complex Treatment ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Industry Needs ◽  
Positive Effect

This article discusses the issues of brewing industry ecologization, namely the processing brewer's spent grain possibility for the beverages industry needs. The prospects of processing brewer's spent grain, which have sparingly soluble useful various natures compounds, including polyphenols in both free and bound forms, have been shown. The authors investigated the possibility of processing brewer's spent grain using complex treatment with ECA-water at the first stage and with an enzyme preparation at the second. The catholyte positive effect on the various bound polyphenolic substances release during the first 4-10 hours was shown. Further treatment with a complex cytolytic enzyme preparation allows, after 4 hours, to obtain an increase in the content of polyphenols - by 33%, and anthocyanogens - by 6 times. As a result of brewing waste complex processing, it is possible to achieve the various groups presence of bound brewer's spent grain polyphenols in the extract.

scholarly journals Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1162
Author(s):  
Aylin W. Sahin ◽  
Jonas Joachim Atzler ◽  
Daniel Valdeperez ◽  
Steffen Münch ◽  
Giacomo Cattaneo ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Protein Quality ◽  
Glycaemic Index ◽  
Dough Rheology ◽  
Cereal Products ◽  
Brewer’S Spent Grain ◽  
Indispensable Amino Acids ◽  
Spent Grain ◽  
Crumb Structure ◽  
The Impact

Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

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