Brewer's Spent Grain Research Articles

Optimization of Solid-State Fermentation Conditions With Mixed Strains Using Box-Behnken Design for the Production of brewers’ Spent Grain Protein

As the most abundant by-product of the brewing industry, the valorization of proteins from brewers’ spent grains (BSG) is critical to reducing processing waste and meeting the growing demand for plant-derived protein globally. However, the applicability of brewers’ spent grain proteins in food manufacturing has been constrained by the high extraction cost and undesirable functionalities. In this research, BSG was used as the substrate to ferment with the mixed strains Bacillus subtilis, Saccharomyces cerevisiae, and Kluyveromyces marxianus and then subjected to protein extraction. The solid-state fermentation (SSF) conditions were optimized using single-factor tests together with Box-Behnken Design to 50% initial moisture content, 10% strain inoculum ratio, fermented at pH 5.8 under 32 °C for 6 days, with the highest soluble protein concentration of 0.678 ± 0.0047 µg/µL (equivalent to bovine serum albumin). Furthermore, proteins were extracted from unmalted raw barley grains and BSG control (with a yield of 0.338 ± 0.016 µg/µL and 0.352 ± 0.015 µg/µL, respectively) and then evaluated for their physiochemical characterizations as a comparison of solid-state fermented proteins. The physicochemical attributes of all the intact proteins were similar, except that the fermented samples showed a smaller molecular mass on the SDS-PAGE gel. In conclusion, these results indicated that SSF is a feasible strategy for the bioconversion of BSG into valuable food ingredients as it enhances protein extraction efficiency while reducing the production cost, thereby being beneficial to alleviate the associated environmental pollution and to broaden its possibilities for further integration into the circular economy.

Hydrothermal co-liquefaction of microalgae, sugarcane bagasse, brewer's spent grain, and sludge from a paper recycling mill: Modeling and evaluation of biocrude and biochar yield

Biomass can be used as an energy source to thermochemical conversion processes to biocrude production. However, the supply and dependence on only one biomass for biocrude production can be an obstacle due to its seasonality, availability, and logistics costs. In this way, biomass waste and agroindustrial residues can be mixture and used as feedstock to the hydrothermal co-liquefaction (co-HTL) process as an alternative to obtaining biocrude. In this sense, the present paper analyzed the biocrude yield influence of the co-HTL from a quaternary unprecedented blend of different biomasses, such as sugarcane bagasse, brewer's spent grain (BSG), sludge from a paper recycling mill (PRM), and microalgae (Chlorella vulgaris). In this way, a simplex lattice design was employed and co-HTL experiments were carried out in a 2000 mL high-pressure stirred autoclave reactor under 275 °C for 60 min, considering 15% of feedstock/water ratio. Significant effects in each feedstock and their blends were analyzed aiming to increase biocrude and biochar yield. It was found that the addition of microalgae is only significant when considered more than 50% into the blend with BSG and PRM sludge to increase biocrude yield.

Bactericidal efficiency of silver nanocomposites obtained using Brewer’s spent grains

Silver nanocomposites were prepared using extracts resulting from different extraction methods of brewer’s spent grains (BSG) herein called BW3. Extracts were prepared using solvent (acetone and methanol aqueous solutions, and water) extraction methods, ultrasonic and microwave-assisted methods, and alkaline-acid hydrolysis.Extraction conditions influenced the composition of extract solutions differing in the amount of Na, K, P, Mg, Ca, Zn, and SO4−, Cl−, and NO3– anions, wherein predominantly varying contents of P and anions influenced the properties of the nanocomposites. Nanocomposites exhibited three major crystalline phases, namely, Ag3PO4 (9–74 wt%), Agmet (25–84 wt%), and AgCl (∼1–5 wt%) with different Ag crystallite sizes. Nanoparticles of different Ag phases were capped by organic structures consisting of chemical groups such as C–OH, C = O, C–OOH, –NH, and –PH. The thermal stability of the nanocomposites increased with increasing Agmet phase content.The minimum inhibitory concentration (MIC) of nanocomposites for Escherichia coli was as low as 4 μg mL−1. The antibacterial efficiency depended on the amount of (i) Ag+ ions from different Ag phases and their solubility, (ii) positively charged P and N hydrogen forms, (iii) negatively charged C groups and vacancies, and (iv) Ag phases crystallite size.

Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid

Brewer's spent grain (BSG) is an abundant agro-industrial residue and a sustainable low-cost source for extracting proteins. The composition and functionality of BSG protein concentrates are affected by extraction conditions. This study examined the use of citric acid (CA) and HCl to precipitate BSG proteins. The resultant protein concentrates were compared in terms of their composition and functional properties. The BSG protein concentrate precipitated by CA had 10% lower protein content, 5.8% higher carbohydrate, and 5.4% higher lipid content than the sample precipitated by HCl. Hydrophilic/hydrophobic protein and saturated/unsaturated fatty acid ratios increased by 16.9% and 26.5% respectively, in the sample precipitated by CA. The formation of CA-cross-linkages was verified using shotgun proteomics and Fourier transform infrared spectroscopy. Precipitation by CA adversely affected protein solubility and emulsifying properties, while improving foaming properties. This study provides insights into the role of precipitants in modulating the properties of protein concentrates.

Brewer’s spent grain as a self-sufficient feedstock for homofermentative production of optically pure L-lactic acid using Lactobacillus rhamnosus

Brewer’s spent grain (BSG), accounting for 85% of the total by-product from breweries, was used as a feedstock for L-lactic acid production in the present study. BSG was enzymatically hydrolysed and promoted to be a self-sufficient feedstock for L-lactic acid production by using it as a sole source of carbon, protein and minerals. Process parameters like glucose concentration (10–20 g/L), glucose-to-protein source ratio (1:1 – 5:1), source of protein and inoculum concentration (3 – 10% v/v) were selected to divert the carbon source and enhance L-lactic acid concentration, which would otherwise result in bacterial biomass production. Yeast extract and whey permeate resulted in high bacterial growth, whereas self-sustained protein (SSP) in BSG resulted in higher L-lactic acid production. Further, the glucose-to-protein source ratio was maintained at its lowest level for better glucose conversion to L-lactic acid. Glucose concentration strongly influenced L-lactic acid production. Therefore glucose concentration in the batch fermentation process was further increased from 60 to 120 g/L. A maximum L-lactic acid concentration of 114.4 g/L and productivity of 5.14 g/L·h was achieved with an initial glucose concentration of 120 g/L, and the rest of the process parameters such as glucose to protein source ratio of 1:1, inoculum concentration of 10% v/v and SSP in BSG were maintained at its optimum level. Finally, L-lactic acid in the fermentation broth was purified and analysed for its similarity with commercially available L-lactic acid using proton-NMR and FTIR spectroscopy. Thus, the present study valorised BSG by producing L-lactic acid under a biorefinery approach.

Successive process for efficient biovalorization of Brewers’ spent grain to lignocellulolytic enzymes and lactic acid production through simultaneous saccharification and fermentation

This study aimed to increase the value of brewers’ spent grain (BSG) by using it as feedstock to produce lignocellulolytic enzymes and lactic acid (LA). Twenty-two fungal strains were screened for lignocellulolytic enzyme production from BSG. Among them, Trichoderma sp. showed the highest cellulase activity (35.84 ± 0.27 U/g-BSG) and considerably high activities of xylanase (599.61 ± 23.09 U/g-BSG) and β-glucosidase (16.97 ± 0.77 U/g-BSG) under successive solid-state and submerged fermentation. The processes were successfully scaled up in a bioreactor. The enzyme cocktail was recovered and characterized. The maximum cellulase and xylanase activities were found at pH 5.0 and 50 °C, and the activities were highly stable at pH 4–8 and 30–50 °C. The enzyme cocktail was applied in simultaneous saccharification and fermentation of acid-pretreated BSG for LA production. The maximum LA obtained was 59.3 ± 1.0 g/L. This study has shown the efficient biovalorization of BSG, and this approach may also be applicable to other agro-industrial wastes.

Rice Husk, Brewer's Spent Grain, and Vine Shoot Trimmings as Raw Materials for Sustainable Enzyme Production.

Solid by-products with lignocellulosic structures are considered appropriate substrates for solid-state fermentation (SSF) to produce enzymes with diverse industrial applications. In this work, brewer's spent grain (BSG), rice husk (RH), and vine shoot trimmings (VSTs) were employed as substrates in SSF with Aspergillus niger CECT 2088 to produce cellulases, xylanases, and amylases. The addition of 2% (NH4)2SO4 and 1% K2HPO4 to by-products had a positive effect on enzyme production. Substrate particle size influenced enzyme activity and the overall highest activities were achieved at the largest particle size (10 mm) of BSG and RH and a size of 4 mm for VSTs. Optimal substrate composition was predicted using a simplex centroid mixture design. The highest activities were obtained using 100% BSG for β-glucosidase (363 U/g) and endo-1,4-β-glucanase (189 U/g), 87% BSG and 13% RH for xylanase (627 U/g), and 72% BSG and 28% RH for amylase (263 U/g). Besides the optimal values found, mixtures of BSG with RH or VSTs proved to be alternative substrates to BSG alone. These findings demonstrate that SSF bioprocessing of BSG individually or in mixtures with RH and VSTs is an efficient and sustainable strategy to produce enzymes of significant industrial interest within the circular economy guidelines.

The effects of a fibre-enriched bakery product on glucose, insulin values and appetite. A pilot randomised cross-over trial

Brewers spent grain (BSG) is a valuable source of arabinoxylans with potential beneficial effects on glucose values. This pilot randomised crossover double-blind trial compared the effects of panettone, a sweet baked-product, enriched with BSG-fibre (p-rich) to unenriched panettone (p-standard) on glucose and insulin blood values and appetite scores. Ten healthy volunteers consumed each food in a random order. Blood variables and appetite scores were assessed at fasting and at different intervals after each food consumption. Glucose values were significantly higher after p-standard intake at 90-min (89.9 ± 16.1 vs 74.6 ± 19.4 mg/dL) and 120-min (81.1 ± 9.85 vs 72.1 ± 14.0 mg/dL). The areas-under-the-curve (AUCs) were lower for both glucose (p = .043) and insulin values (p = .036) with p-rich. At 240-min, satiety was higher (p = .006), and desire-to-eat lower (p = .008) with p-rich; desire-to-eat AUC was lower with p-rich too (p = .029). The integration of a small amount of BSG-derived fibre into a sweet food led to improved glycaemic control and appetite regulation.

Synthesis of Poly-Lactic Acid by Ring Open Polymerization from Beer Spent Grain for Drug Delivery.

Poly-lactic acid (PLA) is a synthetic polymer that has gained popularity as a scaffold due to well-established manufacturing processes, predictable biomaterial properties, and sustained therapeutic release rates. However, its drawbacks include weak mechanical parameters and reduced medicinal delivery efficacy after PLA degradation. The development of synthetic polymers that can release antibiotics and other medicines remains a top research priority. This study proposes a novel approach to produce PLA by converting Brewer's spent grain (BSG) into lactic acid by bacterial fermentation followed by lactide ring polymerization with a metal catalyst. The elution properties of the PLA polymer are evaluated using modified Kirby-Bauer assays involving the antimicrobial chemotherapeutical, trimethoprim (TMP). Molded PLA polymer disks are impregnated with a known killing concentration of TMP, and the PLA is evaluated as a drug vehicle against TMP-sensitive Escherichia coli. This approach provides a practical means of assessing the polymer's ability to release antimicrobials, which could be beneficial in exploring new drug-eluting synthetic polymer strategies. Overall, this study highlights the potential of using BSG waste materials to produce valuable biomaterials of medical value with the promise of expanded versatility of synthetic PLA polymers in the field of drug-impregnated tissue grafts.

Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts.

Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate Lachancea thermotolerans, Wickeramhomyces anomalus, Torulaspora delbruecki and Pichia kluyveri non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% v/v), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% v/v). As expected, volatile compound production was highest with the addition of grape juice. L. thermotolerans showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. T. delbrueckii exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). W. anomalus and P. kluyveri showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer.

Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.

Refractance Window Drying as an Alternative Method for Brewer’s Spent Grain Preservation

Brewer’s spent grain (BSG) is a residue that holds significant potential for various applications. Given its inherently high moisture levels, it becomes imperative to explore methods for preserving it. This study investigates the use of refractance window (RW) for drying BSG. The final moisture content, water activity, and drying kinetics were assessed. Various kinetic models were analyzed, including Lewis, Page, Overhults, Brooker, and Midilli. Employing a central composite design, this study also investigated the effects of the variables temperature (55.9 to 84.1 °C) and drying time (1.6 to 4.4 h) on the quality of the dried product. The quality was assessed based on the content of bioactive compounds: phenolics, flavonoids, citric acid, and ascorbic acid. The results suggest that refractance window (RW) drying can yield a product with reduced moisture content and water activity levels (lower than 10.0% and 0.600, respectively). The phenolic, flavonoid, and citric acid higher contents were found at 70 °C and 3 to 4 h of drying. The best ascorbic acid results were found at 55 to 65 °C after 3 h of drying. The use of RW emerges as an interesting alternative for processing BSG, offering a sustainable approach to better utilize this residue.

Evaluation of the viability of the use of Lactobacillus casei in the removal of organic contaminants in waste from the craft brewing industry

Brewers’ spent grains (BSGs) are the most abundant waste generated from the craft brewing process, accounting for approximately 85% of the total byproduct obtained. The need to develop beneficial alternatives for the contribution of the industrial sector and sustainable development has increased interest in the fermentation processes used to produce biomass, using probiotic microorganisms that provide health benefits for those who consume it, obtaining byproducts rich in nutrients. Therefore, this research aimed to evaluate the growth of Lactobacillus casei in Mar, Rogosa and Sharpe broth (MRS) and to evaluate the feasibility of growing L. casei in craft beer residues. To achieve this goal, a 10% v/v inoculum of probiotic bacteria was used in both media. The process consisted of monitoring the biotransformation process at 37°C and 120 rpm for 72 hours and evaluating carbohydrate consumption and cell growth. At the end of 52 h, the carbohydrate concentration in combination with BSG was completely consumed, considering that the initial value was 16.49 g/L. In the case of the MRS medium, a value of 3.42 g/L was obtained at 72 h. Regarding the pH range with the MRS broth and with BSG, the values were 6.89-5.43 and 5-4.41, respectively. Due to the acidity of the synthetic medium, the pH of the synthetic medium was greater than that of BSG. However, L. casei managed to develop in a similar way since quite similar cell growth values were obtained in both media, so it is feasible to use BSG as a culture medium for the development of probiotic species.

Biosourced spherical microbeads from brewer's spent grain for sustainable personal hygiene products

AbstractMany countries have recently banned the production and importation of petrochemical plastic microbeads for use as exfoliating agents in personal care products. Plastic particles in products of this nature are too small to be retrieved during wastewater treatment and they accumulate in the environment, negatively impacting living organisms and ecosystems. Sustainable alternatives that offer comparable mechanical properties to synthetic plastic microbeads could be developed using biowaste material. Brewer's spent grain (BSG), the primary residue of the brewery industry, is shown herein to be a promising starting material in the development of biodegradable, nontoxic microbeads. After dilute acid hydrolysis, pretreated lignocellulosic pulp from BSG is solubilized using an aqueous system of NaOH and ZnO. Solid microbeads may then be formed by dropping the resulting solution into an acid bath, filtering, and drying. The conditions of each step required optimization to successfully produce spherical microbeads with a mean diameter as small as 1.25 mm, a homogeneous size distribution, and an average hardness of 199 MPa. The beads also demonstrated superior cleansing abilities to commercially available natural exfoliating particles. BSG microbeads are therefore a promising option for use as a physical exfoliating agent in various personal hygiene products.

Microencapsulation of fish oil with brewer’s spent grain proteins: Effect of citric acid and emulsion pH

The use of brewer’s spent grain (BSG) proteins as wall material for encapsulating fish oil was investigated for the first time. This study also demonstrated the effect of citric acid (CA)-crosslinking and emulsion pH on the encapsulating ability of BSG proteins. Four different BSG microcapsules were prepared, including non-crosslinked and crosslinked BSG microcapsules at pH either above or below the isoelectric point (pI) of BSG proteins, and their performance was compared with OSA-starch. Crosslinked BSG emulsions had larger droplet size than non-crosslinked ones. The largest droplet sizes were found in emulsions where pH < pI due to some degree of protein aggregation. Encapsulation efficiency of BSG microcapsules ranged from 81 to 93%. BSG microcapsules, regardless of crosslinking, showed considerably higher oxidative stability than OSA-starch microcapsules. CA-crosslinking further enhanced their oxidative stability. The highest and the lowest oxidative stabilities among BSG microcapsules belonged to the microcapsules prepared at pH < pI, where some degree of protein aggregation occurred in the emulsions. Crosslinked BSG microcapsule prepared at pH < pI exhibited the highest oxidative stability with peroxide and thiobarbituric acid reactive substances (TBARS) values remaining in the range allowed for fresh oils even after 15 days of storage at 40 °C. It was attributed to its denser shell matrix due to CA-crosslinking and multilayer formation resulting from protein aggregation. Non-crosslinked microcapsules prepared at pH < pI represented the lowest oxidation stability among BSG microcapsules due to larger pores. The results suggest a synergistic effect of CA-crosslinking and protein aggregation, which significantly reinforced shell matrix and effectively reduced oxygen permeability.

Sustainable wastewater management in the brewing industry: Utilizing cellulose acetate membranes derived from brewers’ spent grain for enhanced treatment efficiency

Brewers’ spent grain (BSG), the primary by-product of the brewing industry, constitutes approximately 85.0% of the total by-products generated. BSG is known for its rich cellulose and non-cellulosic polysaccharide content, making it a valuable resource with significant potential for profitable recycling and reutilization. Given that the brewing sector is among the most substantial industrial consumers of water due to the water-intensive process of producing BSG, the effective management of wastewater in this industry is of paramount importance. This research focuses on investigating innovative wastewater management in the brewing sector. It employs the conversion of BSGs into a cellulose acetate membrane, thus enabling a physio-chemical treatment process utilizing the micro-filtration technique for wastewater treatment within the brewery industry. The results of this study demonstrate a substantial reduction in biochemical oxygen demand from the initial value of 16.65 mg/l (untreated) to 13.70 mg/l, 11.16 mg/l, 8.37 mg/l, 5.58 mg/l, and 3.14 mg/l after the first through fifth treatment cycles, respectively. Furthermore, the research indicates a high correlation with an R&lt;sup&gt;2 &lt;/sup&gt;value of 0.999, affirming the viability and effectiveness of the treatment process. This is further substantiated by the results of chemical oxygen demand, total dissolved solids, total suspended solids, and hydrogen ion concentration analyses presented in this study. These findings not only validate the efficacy of utilizing BSG-derived cellulose acetate membranes but also emphasize the potential for revolutionizing wastewater treatment practices within the brewing industry. This research paves the way for sustainable, environmentally conscious strategies in industrial wastewater management, ensuring the optimal utilization of by-products while minimizing the environmental footprint of brewing operations.

Evaluation of Proximate Composition, Physicochemical Properties, and Sensory Attributes of Instant Flour from Brewery Spent Grain, by Blending with Maize (Zea mays L.) and Germinated Chickpea (Cicer arietinum L.).

Brewer's spent grain (BSG) is a nutritional-rich by-product of the brewing industry used in different food product development processes. "Corn Soya Blend" (CSB) is prepared from heat-treated maize and soybeans according to the specifications set by the World Food Program (WFP). Three instant formulations-IF20 (70% maize, 10% chickpea, and 20% BSG), IF15 (70% maize, 15% chickpea, and 15% BSG), and IF10 (70% maize, 20% chickpea, and 10% BSG)-were developed in this research. Proximate composition, functional properties, and antinutritional factors were analysed. The sensory quality of porridge samples developed from the instant flour was evaluated using a consumer-oriented panel (food science and technology students) at a five-point hedonic scale. Accordingly, moisture, crude fibre, crude protein, total ash, and crude fat contents increased significantly (p < 0.05) as a result of BSG ratio inclusion. Bulk density decreased significantly (p < 0.05) while the BSG proportion increased but water absorption capacity increased when the proportion of BSG increased. Phytate and tannin contents were also increased while the BSG proportion increased. However, an increase in germinated chickpea proportion significantly (p < 0.05) decreased phytate and tannin contents. While BSG increased, the overall acceptability of porridge samples decreased, with the exception of mouthfeel. According to this study, up to 15% of BSG, 70% maize, and 15% chickpea could be used for instant flour preparation which has a comparable sensory characteristic with the commercial CSB. Hence, it can be used as a substitute for corn-soya mix.

Brewers’ spent grain as fish feed ingredient: Evaluation of bio-safety and analysis of its impact on gut bacteria of Cirrhinus reba by 16S Metagenomic sequencing

A comprehensive eight week feeding trial was conducted to investigate the potential of brewers' spent grain (BSG) as a sustainable fish feed ingredient. The study assessed both the biosafety of BSG and its impact on the gut microbiome of Cirrhinus reba, utilizing advanced 16S metagenomic sequencing techniques to analyze the composition and diversity of gut bacteria. A total of 90 healthy C. reba juveniles (average weight: 12 ± 1 g) were divided into two dietary groups [for control (C), for BSG meal (tB)] in triplicates. Feed prepared with conventional ingredients was used to feed the control group (C). The group tB was fed with BSG meal. After the feeding trial, the fish in tB group showed significantly higher (p < 0.05) growth parameters as compared to the control group. The results of bio-safety assessment indicated the absence of any pathological symptoms in the BSG meal fed carps. The fish in tB group didn't show any histopathological abnormality. Fish fed the Brewers' Spent Grain exhibited significantly elevated serum biochemical parameters, including alanine transaminase (ALT) and aspartate transaminase (AST), compared to the control group (p < 0.05). 16S Metagenomic sequencing of the fish gut microbiota provides insights into how BSG inclusion affects microbial diversity and composition within the digestive tract of C. reba. The analysis revealed the existence of 240 and 250 diverse bacterial genera in the gastrointestinal tract (GIT) of C. reba in dietary groups C and tB respectively. Importantly, the study found the gut of fish in tB group to be dominated by different beneficial genus including Bacillus, Lactobacillus, Bifidobacterium, Paenibacillus, and Lysinibacillus. Feeding C. reba with BSG meal significantly increased the alpha diversity of the gastrointestinal microbiota, as evidenced by elevated Chao 1 estimator and Shannon index values compared to the control diet (p < 0.05). This study provides comprehensive evidence for the bio-safety of BSG as a sustainable feed ingredient in aquaculture, demonstrating its potential to support healthy fish growth and development. Moreover, the prebiotic potential of BSG in fish has also been highlighted.

The microbiota and metabolome dynamics and their interactions modulate solid-state fermentation process and enhance clean recycling of brewers' spent grain.

The massive yield of brewers' spent grain (BSG) waste inevitably threaten environmental health. Here, solid-state fermentation (SSF) technology featuring multi-strain (MS) inoculation and high-throughput sequencing technology were employed to facilitate the sustainable and clean recycling of BSG waste while revealing the associated underlying microbiological and metabolic mechanisms. MS inoculation displayed a lower pH value (3.91 vs. 4.12) and neutral detergent fiber content (446.24 vs. 476.23 g/kg DM), a higher levels of lactic acid (86.64 vs. 33.07 g/kg DM), acetic acid (6.13 vs. 4.87 g/kg DM), propionic acid (2.78 vs. 2.18 g/kg DM) and crude protein (307.5 vs. 289.15 g/kg DM) than those in the control group. Moreover, MS inoculation inhibited the formation of non-protein-N and ammonia-N, and spoilage microorganism resuscitation, while enhanced substrate preservation. Microbiologically, during the SSF, the group treated with MS inoculation exhibited an increase in the relative abundance of Leuconostoc (0.58%∼6.60%), Weissella (6.22%∼15.42%), Enterococcus (3.15%∼9.08%), Bacillus (17.63%∼31.29%), Lactobacillus (12.89%∼8.29%), Pseudoalteromonas (12.87%∼16.29%), and a decrease in the relative abundance of Acinetobacter (0.79%∼0.02%) and Enterobacteriaceae (0.78%∼0.24%). Metabolically, starch and sucrose metabolism, arginine and proline metabolism, and phenylalanine metabolism significantly influenced the quality of extruded BSG fermented by MS during SSF. The examination of the correlation between the microbiota, metabolites, and fermentation parameters revealed that complex interactions between microbes and the environment factors impact metabolite production. Collectively, inoculating with MS improved fermentation quality and stability, facilitated the clean recycling of BSG, which is linked to complex interactions among microbes, the environment factors and metabolite production.

Production of single cell protein from brewer’s spent grain through enzymatic saccharification and fermentation enhanced by ammoniation pretreatment

Brewer’s spent grain (BSG) is a major low-value by-product of beer industry. To realize the high value application of BSG, this work proposed a strategy to produce single cell protein (SCP) with oligosaccharide prebiotics from BSG, via ammoniation pretreatment, enzymatic hydrolysis, and fermentation. The optimum conditions of ammoniation pretreatment obtained by response surface method were 11 % ammonia dosage (w/w), 63 °C for 26 h. Suitable enzyme and yeast were screened to enhance the conversion of cellulose and hemicellulose in BSG into sugars and maximize the SCP yield. It was shown that using lignocellulolytic enzyme SP from Penicillium oxalicum and Trichosporon cutaneum, about 310 g of SCP with 80 g of arabinoxylo-oligosaccharides were obtained from 1000 g of BSG. This process is low cost, high efficiency, and easy to implement, which has good industrial application prospects.