scholarly journals Optimised Fractionation of Brewer’s Spent Grain for a Biorefinery Producing Sugars, Oligosaccharides, and Bioethanol

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 366
Author(s):  
Soma Bedő ◽  
Margaréta Rozbach ◽  
Leonóra Nagy ◽  
Anikó Fehér ◽  
Csaba Fehér
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ethanol Yield ◽  
Desirability Function ◽  
Value Added ◽  
Fractionation Process ◽  
Acidic Hydrolysis ◽  
Brewer’S Spent Grain ◽  
Platform Chemicals ◽  
Brewing Process ◽  
Spent Grain

Brewer’s spent grain (BSG) is the main by-product of the beer brewing process. It has a huge potential as a feedstock for bio-based manufacturing processes to produce high-value bio-products, biofuels, and platform chemicals. For the valorisation of BSG in a biorefinery process, efficient fractionation and bio-conversion processes are required. The aim of our study was to develop a novel fractionation of BSG for the production of arabinose, arabino-xylooligomers, xylose, and bioethanol. A fractionation process including two-step acidic and enzymatic hydrolysis steps was investigated and optimised by a response surface methodology and a desirability function approach to fractionate the carbohydrate content of BSG. In the first acidic hydrolysis, high arabinose yield (76%) was achieved under the optimised conditions (90 °C, 1.85 w/w% sulphuric acid, 19.5 min) and an arabinose- and arabino-xylooligomer-rich supernatant was obtained. In the second acidic hydrolysis, the remaining xylan was solubilised (90% xylose yield) resulting in a xylose-rich hydrolysate. The last, enzymatic hydrolysis step resulted in a glucose-rich supernatant (46 g/L) under optimised conditions (15 w/w% solids loading, 0.04 g/g enzyme dosage). The glucose-rich fraction was successfully used for bioethanol production (72% ethanol yield by commercial baker’s yeast). The developed and optimised process offers an efficient way for the value-added utilisation of BSG. Based on the validated models, the amounts of the produced sugars, the composition of the sugar streams and solubilised oligo-saccharides are predictable and variable by changing the reaction conditions of the process.

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 Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis

2020 ◽  
Vol 73 (3) ◽  
pp. 9321-9331
Author(s):  
Clement Olusola Ogidi ◽  
Oluwatobiloba Hannah George ◽  
Oluwatoyin Modupe Aladejana ◽  
Olu Malomo ◽  
Oladiran Famurewa
Keyword(s):  
Industrial Wastes ◽  
Yeast Culture ◽  
Waste Biomass ◽  
Saccharomyces Carlsbergensis ◽  
Brewer’S Spent Grain ◽  
Bacillus Spp ◽  
Brewing Process ◽  
Zones Of Inhibition ◽  
Spent Grain ◽  
Staphylococcus Spp

Brewer’s Spent Grain (BSG) is renewable lignocellulosic biomass generated from the beer brewing process. It serves as a substrate for various biotechnological applications. BSG was used as the main substrate for bioethanol production with Saccharomyces carlsbergensis in submerged fermentation. Saccharification and fermentation studies were performed for the production of bioethanol. A sterilized fermenter was loaded with 50 g L-1 of BSG at 29±2 °C and an agitation speed of 180 rpm. pH was adjusted to 6.0 before the addition of 500 mL of yeast culture for 7 days under submerged and optimized conditions. The fermented product was concentrated using a rotary evaporator at 66±1 °C, and ethanol was qualitatively determined by the dichromate method. Bioethanol yield was 22%, with a specific gravity of 0.8 at 28 °C. Fourier-Transform Infrared Spectroscopy (FTIR) confirmed the presence of -CH3 stretch, -OHstretch and -CH2stretch in bioethanol. For the preservative test, Staphylococcus spp., Erwinia spp., Lactobacillus spp., Bacillus spp., Xanthomonas spp., Pseudomonas spp., Micrococcus spp. and Corynebacterium spp. were the bacteria isolated from fruits examined from different regions of Osun State. The genera of fungi isolated were Aspergillus, Colletotrichum, Penicillium, Fusarium, Alternaria, Rhizopus, Candida, Saccharomyces, Geotrichium and Pichia. Bioethanol produced from BSG inhibited the growth of microorganisms with zones of inhibition range from 7.0 mm to 11.5 mm, and thus, selected fruits were preserved. Hence, the fermentation technology of agro-industrial wastes with microorganisms can be adopted to convert waste biomass to useful resources.

Efficient use of brewer's spent grain hydrolysates in ABE fermentation by Clostridium beijerinkii . Effect of high solid loads in the enzymatic hydrolysis

2020 ◽  
Vol 95 (9) ◽  
pp. 2393-2402
Author(s):  
Pedro E Plaza ◽  
Mónica Coca ◽  
Susana Lucas ◽  
Marina Fernández-Delgado ◽  
Juan C López-Linares ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Abe Fermentation ◽  
Brewer’S Spent Grain ◽  
High Solid ◽  
Spent Grain

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

Brewer’s spent grain as substrate for enzyme and reducing sugar production using Penicillium sp. HC1

2021 ◽  
Author(s):  
Marcela Bernal-Ruiz ◽  
Alejandro Correa-Lozano ◽  
Laura Gomez-Sánchez ◽  
Balkys Quevedo-Hidalgo ◽  
Lilia Carolina Rojas-Pérez ◽  
...  
Keyword(s):  
Ammonium Sulfate ◽  
Reducing Sugars ◽  
Low Cost ◽  
Xylanase Activity ◽  
Reducing Sugar ◽  
Endoglucanase Activity ◽  
Brewer’S Spent Grain ◽  
Penicillium Sp ◽  
Brewing Process ◽  
Spent Grain

Brewer’s spent grain (BSG) is the main solid waste from the brewing process. It is recognized as a valuable resource for biobased industries because of its composition, high availability, and low cost. The objective of this study was to employ BSG as a substrate to produce the enzymes endoglucanase, cellobiohydrolase, β-glucosidase, and xylanase, as well as reducing sugars using Penicillium sp. HC1. For enzyme production, we evaluated BSG submerged fermentation at different concentrations (1%, 3%, and 5%, w/v) and two sources of nitrogen (yeast extract and ammonium sulfate) on different days (6, 10, and 12) in a 100 mL Erlenmeyer flask. The highest enzyme activity was obtained after 10 days. The enzyme extract obtained using 3% BSG (w/v) and 5 g L-1 of ammonium sulfate showed the highest xylanase activity (25013 ± 1075 U L-1). Using BSG 5% (w/v) without nitrogen supplementation, the endoglucanase activity was 909.7±14.2 U L-1 while underthe same conditions but using BSG 3% (w/v), the β-glucosidase and cellobiohydrolase activity was 3268.6 ±229.9 U L-1 and 103.15±8.1 U L-1, respectively. Maximum reducing sugar concentrations using an enzyme dosage of 1000 U g-1 of xylanase were: 2.7 g L-1 xylose, 1.7 g L-1 arabinose, and 3.3 g L-1 glucose after 6 h of hydrolysis. Result s demonstrated it is possible to produce enzymes and reducing sugars using Penicillium sp. HC1 and BSG as substrate and BSG grinding only as pretreatment. 

Effect of a milling pre-treatment on the enzymatic hydrolysis of carbohydrates in brewer’s spent grain

2012 ◽  
Vol 116 ◽  
pp. 155-160 ◽  
Author(s):  
Piritta Niemi ◽  
Craig B. Faulds ◽  
Juhani Sibakov ◽  
Ulla Holopainen ◽  
Kaisa Poutanen ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Pre Treatment ◽  
Hydrolysis Of
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