Microbial community assembly and chemical dynamics of raw brewers’ spent grain during inoculated and spontaneous solid-state fermentation

Bianco, Angela; Zara, Giacomo; Garau, Matteo; Castaldi, Paola; Atzori, Alberto S.; Deroma, Mario A.; Coronas, Roberta; Budroni, Marilena

doi:10.1016/j.wasman.2023.12.021

Cited by 4 publications

(3 citation statements)

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“…Microorganisms can be utilized to transform and valorize BSG through vermicomposting or solidstate fermentation processes, as a sustainable method to reduce the carbon footprint with a minimum use of land resources. The use of agri-food wastes-based culture media to produce bio-fertilizers rich in soil-beneficial microbial species represents a promising and environmentally friendly innovation that meets the current needs of sustainable agriculture (Nadeem et al, 2017;Nguyen et al, 2017;Guan et al, 2023;Bianco et al, 2024).…”

Section: Discussionmentioning

confidence: 99%

“…(Cacace et al, 2022;Walia and Kaur, 2024). Moreover, previous studies (Budroni et al, 2020;Bianco et al, 2022Bianco et al, , 2024 have highlighted that processed BSG (i.e., compost and vermicompost) are rich in microbial consortia including lactic acid bacteria (Weissella, Pediococcus), plant growth-promoting bacteria (Bacillus, Pseudomonas, Pseudoxhantomonas), biostimulant yeasts (Pichia fermentans), and fungi (Trichoderma reesei, Beauveria bassiana), which can improve soil fertility, enhance resistance to abiotic and biotic stressors, and act against fungi and insect pests.…”

Section: Introductionmentioning

confidence: 99%

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The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers

Bianco,

Melito,

Garau

et al. 2024

Front. Sustain. Food Syst.

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IntroductionBrewers' spent grain (BSG) is the most important by-product of breweries. Currently, the primary method of recycling BSG is through its use in livestock feed production, due to its high fiber content, non-degradable protein, and water-soluble vitamins. Nonetheless, composting, vermicomposting, and biochar production pathways offer promising alternatives for managing this organic byproduct.MethodsBSG-based substrates were evaluated as bio-fertilizers for use during the transplantation of Lactuca sativa L. and without additional fertilization at the end of the crop cycle. Biochar (B), vermicompost (V), compost (CP), and compost enriched with a microbial consortium (CPE), each mixed at 2 and 4% with peat, were compared with two control treatments: 100% peat (C1) and peat with ternary chemical fertilizer (C2). The experiment was designed with six replicates, half of which were inoculated with Sclerotinia sclerotiorum mycelium during transplantation to assess the contribution of different substrates to pathogen resistance.ResultsOverall, it was found that the control treatment C2 was the most effective, yielding the greatest plant height at the seedbed stage and the best results across all parameters at harvest. The V 4%, CP 4%, and CPE 4% treatments showed similar results without significant differences compared to the control. At the end of the seedbed phase, plants treated with CP 4% and CPE 4% exhibited the most substantial root development, with statistically significant differences from all other treatments. Moreover, the CPE 4% treatment demonstrated superior performance, resulting in statistically significant differences (p < 0.05) in the chlorophyll content (α and β) and carotenoid parameters when compared to the control treatment C2. The interaction between the treatment and the pathogen was statistically significant only for the carotenoid content in the CPE 4% treatment and for the flavonoid content in most of the treatments.DiscussionThe most promising results were obtained at the nursery phase, highlighting the potential use of processed BSG-based substrates as bio-fertilizers. These products provided plants with both a growth substrate and nutrients, effectively contributing to waste recycling and aligning with the principles of a circular economy. Additional studies are required to investigate the potential use of brewer's spent grain as bio-fertilizers in other vegetable crop species.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers

Bianco,

Melito,

Garau

et al. 2024

Front. Sustain. Food Syst.

Self Cite

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“…Two mesophilic solid-state fermentations of brewer spent grain were successfully used to enrich the nitrogen content and suggested there is a strong connection between the native microbiota and the inoculated one. A combination of yeasts (Pichia kurdiavzevii, Saccharomyces cerevisiae, Kluyveromyces marxianus), lactic acid bacteria (Enterococcus faecium, Latilactobacillus graminis, Pediococcus acidilactici), filamentous fungus (Beauveria bassiana), and Gluconobacter diazotrophicus revealed that the inoculated microbiota was unable to persist after 7-14 days during solid-state fermentation but was able to generate positive impact on the brewer spent grain nitrogen content [41].…”

Section: Pre-treatments Used For Cereal Processing By-productsmentioning

confidence: 99%

Cereal By-Products Valorization in Bakery, Pastry, and Gastronomy Products Manufacturing

Simona Chiș,

Corina Fărcaș

2024

Exploring the World of Cereal Crops [Working Title]

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Cereals represent one the most famous crops worldwide, covering more than 20% of the human daily diet. Through their processing, several agro-food chain by-products are generated, emphasizing an urgent need for further valorization considering economic, social, and environmental factors. The ever-increasing demand for food requires new, healthy, and sustainable products. Therefore, the present chapter aims to highlight the main possibilities for cereal by-products valorization in bakery, pastry, and gastronomy products. Fermentation of the cereal by-products with lactic acid bacteria, optimization of the added by-product percentages in new functional products, extrusion process, and food fortification will be the main topics of the proposed chapter. The influence of the cereal by-products addition on human health will be also discussed.

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A critical review on the biotechnological potential of Brewers’ waste: Challenges and future alternatives

Chattaraj,

Mitra,

Ganguly

et al. 2024

Current Research in Microbial Sciences

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Microbial community assembly and chemical dynamics of raw brewers’ spent grain during inoculated and spontaneous solid-state fermentation

Cited by 4 publications

References 48 publications

The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers

The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers

Cereal By-Products Valorization in Bakery, Pastry, and Gastronomy Products Manufacturing

A critical review on the biotechnological potential of Brewers’ waste: Challenges and future alternatives

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