Fractions of barley spent grain as media for growth of probiotic bacteria

Новик, Г. И.; Wawrzynczyk, Joanna; Norrlöw, Olof; E, Szwajcer-Dey

doi:10.1134/s0026261707060227

Cited by 12 publications

(6 citation statements)

References 17 publications

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“…Such hydrolysates from BSG were used as a protein supplement in a simple growth medium for the growth of Streptomyces (Szponar et al, 2003), Bifidobacterium adolescentis 94BIM, and Lactobacillus sp. (Novik et al, 2007).…”

Section: Other Uses Of Bsgmentioning

confidence: 99%

An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery

Nigam

2017

Waste Management

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This overview has focused on the options available for the utilisation of residual-biomass generated in distillery and brewery for the production of added-value products. Bio-processing approaches have been reviewed and discussed for the economical bioconversion and utilisation of this waste for the production of bioproducts, such as lactic acid, enzymes, xylitol and animal feed. Though this overview provides several options for the bioprocessing of this residual material, a more suitable one could be chosen according to the processing-facilities available and the amount of residue available in local area. The feasibility of any chosen process should be evaluated on the basis of cost of material available, its local utilisation for animal feed, and the overall economical advantages that could be gained by changing its current traditional landfill use to produce higher added value products.

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Section: Other Uses Of Bsgmentioning

confidence: 99%

An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery

Nigam

2017

Waste Management

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“…It has been shown that media formulated with BSG contain nutrients that support the growth of such bacteria as Escherichia coli , ( Archibong et al., 2016 ), actinobacteria ( Szponar et al., 2003 ), Bifidobacterium adolescentis 94BIM, and Lactobacillus spp. ( Novik et al., 2007 ) . Actinobacteria and E. coli are used for the production of a wide range of bioactive metabolites, including enzymes and metabolites applied in the food industry ( Ramírez & Calzadíaz, 2016 ; Kallscheuer, 2018 ).…”

Section: Applications Of Brewery By-products In the Food Industrymentioning

confidence: 99%

Utilization of brewery wastes in food industry

Rachwał

Waśko

Gustaw

et al. 2020

PeerJ

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Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer’s spent grain, hot trub, and residual brewer’s yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.

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“…There are several applications for BSG, such as animal feeds (96), value-added chemicals (e.g., xylitol and lactic acid) (97–99), cultivation of microorganisms such as Bifidobacterium adolescentis, Lactobacillus sp. (100), and metal adsorption and immobilization materials for Cu ions (101).…”

Section: Strategies For Environmental Impact Reductionmentioning

confidence: 99%

Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Nikmaram

Rosentrater

2019

Front. Nutr.

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Rapid development of food factories in both developed and developing countries, owing to continued growth in the world population, plays a critical role in the food supply chain, including environmental issues such as pollution, emissions, energy and water consumption, and thus food system sustainability. The objective of this study was to briefly review various environmental aspects of food processing operations, including aquatic, atmospheric, and solid waste generation, and also to discuss several strategies that many companies are using to reduce these negative impacts as well as to improve water and energy efficiency. To obtain higher energy efficiencies in food processing factories, two key operations can play critical roles: non-thermal processing (e.g., high pressure processing) and membrane processes. For higher water efficiency, reconditioning treatments resulting in water reuse for other purposes can be conducted through chemical and/or physical treatments. With regards to reducing volumes of processing food waste, two approaches include value-added by-product applications (e.g., animal feed) and/or utilization of food waste for energy production. Finally, we present trends for lowering operational costs in food processing.

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Fractions of barley spent grain as media for growth of probiotic bacteria

Cited by 12 publications

References 17 publications

An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery

An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery

Utilization of brewery wastes in food industry

Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

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