Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

Ibarruri, Jone; Cebrián, Marta; Hernández, Israel Alejandro Quijano

doi:10.1007/s12649-019-00654-5

Cited by 39 publications

(24 citation statements)

References 57 publications

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“…Solid-state fermentation (Ibarruri et al, 2019) Enhancing the nutritive value of BSG Significant increase in nutrition value is observed; thus, it can be applied in the alternative valorization of BSG.…”

Section: Purposes Main Findingmentioning

confidence: 99%

“…Temperature graduation enhances the yield and properties of AXs and arabinoxylan-oligosaccharides (Coelho et al, 2014) and phenolic availability (Budaraju et al, 2018), fermentation improves the availability of phenolic and peptides (Ibarruri et al, 2019;Tišma et al, 2018;Verni et al, 2019Verni et al, , 2020, and hydromechanical treatment is used for protein extraction (Ibbett et al, 2019). The availability of phenolic compounds and peptides from BSG might be related to changes in the composition of DF.…”

Section: Improving the Characteristics Of Bsg-enhanced Food Products By Fiber Modification Treatmentsmentioning

confidence: 99%

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Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

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The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.

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Section: Purposes Main Findingmentioning

confidence: 99%

Section: Improving the Characteristics Of Bsg-enhanced Food Products By Fiber Modification Treatmentsmentioning

confidence: 99%

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Naibaho

Korzeniowska

2021

Journal of Food Science

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“…oligosporus (DMSZ1964) successfully increased the levels of amino acids, citric acid, vitamins, and antioxidants, and reduced the levels of carbohydrates, fats, and dietary fiber (Cooray and Chen 2018 ; Canedo et al 2016 ). Further optimization of the operating parameters of solid-state fermentation can significantly increase the protein content, soluble protein, antioxidant and antibacterial activities, and total phenolic content, all of which are characteristics that are highly appreciated for feed and food applications (Ibarruri et al 2019 ). Bacillus subtilis WX-17 (NCIMB 15204) isolated from a traditional food in Japan has been used for enrichment of the BSG content of triglycerides, palmitic, oleic, linoleic and stearic acids, polyphenols, and flavonoids (Tan et al 2019 ).…”

Section: Brewers’ Spent Grain In Human and Animal Dietsmentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

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“…Moreover, filamentous fungi secrete a large number of different enzymes and secondary metabolites, with great importance in different food and feed processing industries, making them advantageous for food and feed applications (Ghorai et al 2009). Nutritional valorization of BSG has been investigated on low-moisture solid-state fermentation, which requires a difficult scale-up (Cooray and Chen 2018;Ibarruri et al 2019;Tan et al 2019;Gmoser et al 2020). Another strategy is needed to cope with the cumbersome amounts of BSG available.…”

Section: Fig 1 An Overview Of the Beer Production Processmentioning

confidence: 99%

Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG)

Parchami

Ferreira

Taherzadeh

2021

BioRes

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Brewer’s spent grain (BSG) is the main solid by-product of the brewing sector. High moisture and nutrient-rich content render BSG easily perishable, leading to waste generation and environmental impacts. BSG has narrow applications in both feed and food sectors due to its composition including high fiber and low protein. Therefore, a processing strategy leading to the nutritional valorization of BSG could widen its applications. In this study, submerged cultivation of edible filamentous fungi (Aspergillus oryzae, Neurospora intermedia, and Rhizopus delemar) was introduced as a strategy to enhance the protein content of BSG. The growth of all strains in BSG increased the protein content of the fermented BSG. The highest increase of protein content (from 22.6% to 34.6%), was obtained by cultivation using A. oryzae and medium supplementation. The protein content increase was followed by a decrease in the content of polysaccharides (up to ca. 50%), namely starch, glucan, xylan, and arabinan. The addition of cellulase resulted in enhanced ethanol production from BSG but led to lower concentration of recovered solids. In conclusion, simple processing of BSG using edible filamentous fungi can lead to quality improvement of BSG, providing potential economic and environmental benefits to the brewing sector.

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Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

Cited by 39 publications

References 57 publications

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

The role of microorganisms on biotransformation of brewers’ spent grain

Brewing process development by integration of edible filamentous fungi to upgrade the quality of brewer’s spent grain (BSG)

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