Brewer's Spent Grain Research Articles

Optimization of Microcrystalline Cellulose Production from Brewer’s Spent Grain by Acid Hydrolysis

Brewer’s spent grain (BSG) is the main insoluble solid by-product of the brewing industry. To add value to this non-wood material, microcrystalline cellulose (MCC) was prepared from BSG by alkaline pretreatment, bleaching, and subsequent acid hydrolysis to produce non-wood MCC. This study aimed to optimize MCC production using a statistical design (Box-Behnken) with three factors at three levels: acid concentration (0.5–1.5 M), hydrolysis time (70–90 min) and hydrolysis temperature (55–65 °C), to achieve the maximum yield and crystallinity of MCC derived from BSG. Results from 17 experimental runs revealed that the hydrolysis condition of 0.63 M HCl for 70 min at 61 °C yielded the highest output of 15% with a crystallinity index of 60%. The chemical structures and characteristics of MCC derived from BSG were verified by Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction analysis (XRD). FT-IR analysis showed that the major wavenumbers of lignin and hemicellulose after the chemical processes (1500 cm–1 and 1735 cm–1) decreased by 21.40% and 4.60%, respectively. The XRD chromatogram revealed that the XRD characteristic peaks were sharper after the chemical treatments, indicating an increase in cellulose crystallinity due to removing lignin and hemicellulose. The crystallinity index of MCC derived from BSG ranged from 55–64%, which is comparable in quality to commercial pharmaceutical MCC, Avicel® PH-101 (67.37%). These results demonstrated that MCC from BSG was successfully prepared by acid hydrolysis under optimized conditions. BSG proved a viable non-wood source for preparing MCC for application in the pharmaceutical and nutraceutical industries.

Utilising brewer’s spent grain as a cost-effective feed formula for sustainable house cricket (Acheta domesticus) rearing

Abstract This study investigates the potential of brewer’s spent grain (BSG) as a cost-effective alternative to soybean meal in the diets of house crickets (Acheta domesticus) to enhance sustainable cricket rearing. BSG, a by-product of the brewing industry, was chosen due to its local availability and high protein content (38%). Here, the impacts of varying levels of BSG substitution (0%, 10%, 20% and 30%) on the growth performance, nutrient utilisation, chemical composition, and volatile compound profiles of crickets over a 45-day period was assessed. Crickets were reared under controlled conditions and divided into five groups, each receiving one of the experimental diets. Growth performance parameters, including body weight, average daily gain, and feed conversion ratio, were measured. Chemical analysis of the crickets and their diets was conducted, focusing on protein efficiency ratio, apparent dry matter digestibility (ADMD), and nitrogen retention. Volatile compounds were identified using gas chromatography-mass spectrometry. Crickets fed BSG diets exhibited higher protein deposition and lower fat content compared to those on a commercial diet, suggesting BSG’s potential to improve protein quality while reducing fat accumulation. ADMD was also higher in BSG-fed crickets, likely due to the prebiotic effects of components such as β-glucans and arabinoxylans. Additionally, the inclusion of BSG up to 30% in cricket diets reduced production costs by up to 29% compared to a commercial diet. Volatile compound analysis revealed that crickets fed BSG diets produced different odour profiles, with 2-heptanone, a compound with a fruity aroma, detected only in BSG-fed crickets. These findings suggest that BSG is a viable and sustainable ingredient for cricket feed, offering both economic and nutritional benefits while also influencing the sensory characteristics of crickets. Further research is recommended to optimise BSG inclusion levels and explore its broader applications in insect and animal farming.

Non-Conventional Brewers’ Spent Grains, an Alternative Raw Material in Bread-Making

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm3/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels.

Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions

Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log10 CFU/g) and high from recycling facilities (>6 log10 CFU/g). The microbiome of BSG from recycling facilities was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies.

Mathematical Modelling of Tensile Mechanical Behavior of a Bio-Composite Based on Polybutylene-Succinate and Brewer Spent Grains

A model based on the fitting of stress–strain data by tensile tests of bio-composites made of a bioplastic (polybutylene succinate (PBS)) and brewer spent grain filler (BSGF) is developed. Experimental tests were performed for various concentrations of BSGF in the range from 2% to 30%. The model is suitable for describing the elastic–plastic behavior of these materials in terms of two mechanical parameters, tensile stress and tensile stiffness (or Young’s modulus), depending on the filler concentration. The mechanical characteristics, derived from the fit parameters, show good agreement with the experimental data. The mathematical model used here could be an important aid for the experimentation and manufacturing process as it allows the prediction of the mechanical tensile parameters of a mixture with different filler concentrations, avoiding the long and complex preparation cycle of bio-composites, as well as the specific mechanical tests. The physical properties required by the objects created with the PBS–BSGF bio-composite by the partners/stakeholders of the research project co-financing this research can be quite different; therefore, a mathematical model that predicts some of the mechanical properties in terms of the mixture composition may be useful to speed up the selection of the required amount of BSGF in the mixture.

Applying Subcritical Water Extraction to Obtain Bioactive Compounds and Cellulose Fibers from Brewer Spent Grains

Of the three types of waste generated in beer processing, brewer’s spent grain (BSG) is the most abundant and has a high potential for valorization. In this work, defatted BSG (DB) was subjected to an extraction process with subcritical water at different temperatures to obtain extracts rich in phenols and the cellulosic fractions, which were also purified by using hydrogen peroxide (H2O2). The results showed that the dry extracts obtained at 170 °C were richer in phenolics (24 mg Gallic Acid Equivalent (GAE) g−1 DB), but with lower antioxidant capacity (71 mg DB·mg−1 2,2-diphenyl-1-pikryl-hydrazyl). This extract also showed the highest antibacterial potential against L. innocua (80 mg·mL−1) and E. coli (140 mg·mL−1) than those obtained at lower temperatures. The purification of cellulose from the treated residues, using hydrogen peroxide, revealed that DB is a limited source of cellulose material since the bleached fractions showed low yields (20–25%) and low cellulose purity (42–71%), even after four bleaching cycles (1 h) at pH 12 and 8% H2O2. Despite this, the subcritical water extraction method highlights the potential of a simple process as a technological option to convert underutilized side streams like beer bagasse into added-value, potential ingredients for innovative food and pharmaceutical applications.

Isolation and Structural Characterization of Natural Deep Eutectic Solvent Lignin from Brewer's Spent Grains.

Brewer's spent grains (BSG) offer valuable opportunities for valorization beyond its conventional use as animal feed. Among its components, lignin-a natural polymer with inherent antioxidant properties-holds significant industrial potential. This work investigates the use of microwave-assisted extraction combined with acidic natural deep eutectic solvents (NaDESs) for efficient lignin recovery, evaluating three different NaDES formulations. The results indicate that choline chloride-lactic acid (ChCl-LA), a NaDES with superior thermal stability as confirmed via thermogravimetric analysis (TGA), is an ideal solvent for lignin extraction at 150 °C and 15 min, achieving a balance of high yield and quality. ChCl-LA also demonstrated good solubility and cell disruption capabilities, while microwaves significantly reduced processing time and severity. Under optimal conditions, i.e., 150 °C, 15 min, in the presence of ChCl-LA NaDES, the extracted lignin achieved a purity of up to 79% and demonstrated an IC50 (inhibitory concentration 50%) of approximately 0.022 mg/L, indicating a relatively strong antioxidant activity. Fourier transform infrared (FTIR) and 2D-HSQC NMR (heteronuclear single quantum coherence nuclear magnetic resonance) spectroscopy confirmed the successful isolation and preservation of its structural integrity. This study highlights the potential of BSG as a valuable lignocellulosic resource and underscores the effectiveness of acidic NaDESs combined with microwave extraction for lignin recovery.

Brewer's Spent Grain-Cellulose-Coated Copper Electrode-Based Extended Gate Field-Effect Transistor for Nonenzymatic Glucose Detection toward Diagnosis of Diabetes Mellitus.

The demand for environmentally friendly, reliable, and cost-effective electrodes for glucose sensor technology has become a major research area in the paradigm shift toward green electronics. In this regard, cellulose has emerged as a promising flexible biopolymer solution with unique properties such as biocompatibility, biodegradability, nontoxicity, renewability, and sustainability. Because of their large surface area and porous structure, fibrous cellulose substrates quickly adsorb and disperse analytes at detection sites. This work focuses on utilizing glyoxal-treated cellulose (derived from brewer's spent grain (BSG)) for the fabrication of extended gate field-effect transistor (EGFET)-based glucose sensors. This investigation extends to the utilization of BSG-cellulose for glucose detection in biomimicking electrolytes (phosphate buffer saline) to facilitate glucose detection in human blood samples. The fabricated electrode demonstrates a linear range of glucose detection from 1 to 13.5 mM with a Langmuir adsorption coefficient (K) of 0.102. Also, its selectivity toward glucose over interfering molecules such as sucrose, fructose, ascorbic acid, and uric acid under physiological conditions has been demonstrated. This cellulose-based EGFET electrode exhibits a sensitivity of 6.5 μA mM-1 cm-2 with a limit of detection (LOD) of 0.135 mM. Computational studies by density functional theory calculations confirmed the higher binding affinity of glucose molecules with glyoxal-modified cellulose (-0.95 eV) than with pristine cellulose (-0.46 eV). Here, the novelty lies in the fabrication of electrodes with biodegradable catalysts and their integration into the EGFET configuration.

Effect of Physical Separation with Ultrasound Application on Brewers' Spent Grain to Obtain Powders for Potential Application in Foodstuffs.

Brewers' spent grain (BSG) is the primary by-product of beer production, and its potential use in food products is largely dependent on its processing, given its moisture content of up to 80%. This study aimed to evaluate the effects of physical separation with ultrasound application on the color, total phenolic content (TPC), antioxidant activity, proximate composition, total dietary fibers, and particle size distribution of BSG powders. Wet BSG (W) was subjected to two processes: one without ultrasound (A) and one with ultrasound (B). Both processes included pressing, convective air-drying, sieving, fraction separation (A1 and B1 as coarse with particles ≥ 2.36 mm; A2 and B2 as fine with particles < 2.36 mm), and milling. The total color difference compared to W increased through both processes, ranging from 1.1 (B1 vs. A1) to 5.7 (B1 vs. A2). There was no significant difference in TPC, but process B powders, particularly B2, showed lower antioxidant activity against ABTS•+, likely due to the release of antioxidant compounds into the liquid fraction during pressing after ultrasound treatment. Nonetheless, process B powders exhibited a higher content of soluble dietary fibers. In conclusion, ultrasound application shows potential for further extraction of soluble fibers. However, process A might be more practical for industrial and craft brewers. Further studies on the use of the resulting BSG powders as food ingredients are recommended.

A soft processing technology for the extraction of cellulose from plant residues and agri-food wastes

In this study, cellulose was extracted from giant cane (GC), Posidonia oceanica seagrass (PO), coffee silverskin (CS), and brewer's spent grain (BSG) as alternatives to conventional sources of cellulose. The extraction protocol involved three steps: i) hemicellulose and lignin removal through alkaline hydrolysis in a 5% (w/v) NaOH solution (solid-to-liquid ratio = 1:100 g/mL, T = 25 °C, t = 2 h, ω = 300 rpm), ii) removal of organic compounds and ashes through a 95% (v/v) ethanol solution (solid-to-liquid ratio = 1:25 g/mL, T = 25 °C, t = 0.5 h, ω = 500 rpm), and iii) double bleaching in a 1% (w/v) acidic (pH = 4) NaClO2 solution (solid-to-liquid ratio = 1:50 g/mL, T = 90 °C, t = 1.5 h, ω = 500 rpm). Yield, purity, crystallinity degree, and morphology of cellulose extracted through a soft-chemical cascade process were assessed by gravimetric, infrared (FT-IR), nuclear magnetic resonance (NMR) spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses. Averaged cellulose extraction yields of 36.4, 38.6, 23.1, and 22.2% for GC, PO, CS, and BSG were obtained, respectively. All cellulose samples had high purity, though lower than the ultra-pure bacterial cellulose, which was due to the slight contamination from unremoved hemicellulose and lignin residues. Cellulose samples exhibited similar chemical features and the typical fibril-like morphology of microcrystalline cellulose (6–13 μm in width). The versatility of the proposed extraction procedure supports the sustainable conversion of low-cost organic biomasses to valuable products with manifold industrial applications (e.g., food packaging).

Organoenergetic Investigation on the Potential of Industrial Brewers' Spent Grain Valorization for Biogas Production

Cameroon is a high country producer and consumer of beer in Africa which has various breweries generating a large amount of brewer spent grain (BSG) yearly. This study was designed to investigate the potential use of spent grains derived from the Cameroonian brewing industry as a viable and sustainable energy source for biogas production. A comprehensive proximate analysis was performed, focusing on key physicochemical parameters including moisture content, acidity level, ash content, and the proportions of proteins, carbohydrates, and fats, thereby enabling the derivation of their energy value to determine the organoenergetic profile. Physicochemical characterization of the spent grains revealed a pH of 5.6, moisture content of 8%, and ash content of 9.8% at 450 °C for 2 h using a muffle furnace. The organic composition included a high iron content of 194.2 mg/100 g, an organic matter content of 99%, a total organic carbon (TOC) content of 57.39%, a total nitrogen content of 3%, and a nitrogen-carbon ratio of 19.13%. In addition, the spent grains exhibited substantial concentrations of total protein (18.75%), crude fiber (3.6%), lipids (8.7%), and carbohydrates (51.15%), with an energy value of 14.97 MJ/kg. Moreover, the chemical oxygen demand (COD) was determined to be 3,880 mg/kg, while the lower calorific value (LCV) was 19.76 MJ/kg, resulting in a COD/TOC ratio of 86.03. These findings showed that the spent grain from Cameroonian brewery has a significant organ energetic potential based on its components and physicochemical properties, thereby highlighting their suitability as a valuable resource for biogas generation.

Soy whey and brewer’s spent grain hydrolysates wholly replace conventional medium for microalgae growth: Process performance and economic considerations

To enhance circularity in heterotrophic microalgal bioprocesses, this study completely substituted glucose and Bold’s basal medium (BBM) with brewer’s spent grain (BSG) and soy whey (SW) hydrolysates. Mild acid hydrolysis conditions of BSG (0.2 M H2SO4, 130 °C, 36 min) and SW (0.1 M HCl, 95 °C, 30 min) were optimised for glucose release, and their hydrolysates were optimally mixed (15 % SW-85 % BSG) to obtain a medium that best supported Auxenochlorella protothecoides growth. Maximum biomass production (Xmax) and productivity (PXmax) obtained in the hydrolysate medium containing 50.75 g/L endogenous glucose (Xmax: 22.17 g/L; PXmax: 7.06 g/L/day) were comparable to that in BBM containing 50.44 g/L exogenous glucose (Xmax: 20.02 g/L; PXmax: 6.34 g/L/day). Moreover, estimated hydrolysate medium production costs were within an order of magnitude to BBM. Overall, the integrated approach of tailored hydrolytic treatments and complementary side-streams presents a promising technical and economic feasibility, with applications extending beyond A. protothecoides.

Impact of pre-treatments and bioprocessing on the carbohydrate and polyphenol profile of brewers’ spent grain

Brewers’ spent grain (BSG), the solid waste of the brewing industry, is high in fibres, proteins and health-beneficial compounds such as polyphenols. This research investigated bioprocessing with enzymes and microbes to modify the properties of BSG for its utilisation as a food ingredient. Pre-treatment studies showed that wet milling performed better than dry milling, and heat and homogenisation either before or after the enzyme hydrolysis did not significantly influence the release of reducing sugars and free amino nitrogen (FAN). Four treatments were applied to wet-milled BSG: fermentation with Lactiplantibacillus plantarum POM1 with or without the enzyme Ondea pro and enzymatic bioprocessing without any fermentation. Control was the condition without enzyme and starter. Without the enzyme, there was negligible free sugar and FAN, and the starter had limited growth and organic acid production. Only the combination of enzymatic hydrolysis and fermentation reached a pH of 4 and 10 mg/g DW lactic acid. The microbial preference for monosaccharides was evident, and the enzyme influenced the release of oligosaccharides that can have a prebiotic effect. Bioprocessing impacted the phenolic acid composition and microbial consumption, with a significant release of ferulic acid during enzyme hydrolysis.

Brewery spent grain valorization through fermentation: Targeting biohydrogen, carboxylic acids and methane production

This study investigated three different fermentation approaches to explore the potential for producing biohydrogen, carboxylic acids, and methane from hydrolysates of thermally dilute acid pretreated brewer's spent grains (BSG). Initially, the research focused on maximizing the volumetric hydrogen production rate (HPR) in the continuous dark fermentation (DF) of BSG hydrolysates by varying the hydraulic retention time (HRT). The highest HPR reported to date of 5.9 NL/L-d was achieved at 6 h HRT, with a Clostridium-dominated microbial community. The effect of the operational pH (4, 5, 6, and 7) on the continuous acidogenic fermentation was then investigated. A peak carboxylic acid concentration of 17.3 g CODequiv./L was recorded at pH 6, with an associated volumetric productivity of 900.5 ± 13.1 mg CODequiv./L-h and a degree of acidification of 68.3 %. Lactic acid bacteria such as Limosilactobacillus and Lactobacillus were dominant at pH 4–5, while Weissella, Enterococcus, and Lachnoclostridium appeared at pH 6 and 7. Finally, this study evaluated the biochemical methane potential of the DF broth and the unfermented hydrolysates and found high methane yields of 659 and 517 NmL CH4/g-VSadded, respectively, both within one week. Overall, the results showed that pretreated BSG can be a low-cost feedstock for the production of bioenergy and valuable bio-based chemicals in a circular economy.

Extrusion can ameliorate negative effects of molecular structures of brewer's spent grain on energy contents and amino acid digestibility in growing pigs.

The objectives of this study were to investigate the effects of extrusion on the chemical compositions, surface structure, and molecular structure of brewer's spent grain (BSG), as well as to determine the digestible energy (DE), metabolizable energy (ME), apparent total tract digestibility (ATTD) of nutrients and energy, and amino acid (AA) digestibility of extruded BSG when fed to growing pigs. Firstly, we determined the changes in chemical compositions and molecular structure of both non-extruded and extruded BSG. In Exp. 1, eighteen growing pigs were fed three different diets including one corn-soybean meal basal diet and two experimental diets containing 20% BSG with or without extrusion. Feces and urine were collected to determine the ATTD of nutrients and energy, DE, and ME of extruded or non-extruded BSG. In Exp. 2, eighteen growing pigs were fed three different diets including 30% BSG with or without extrusion, and an N-free diet. Ileal digesta was collected through the slaughter method to determine the apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of AA of extruded or non-extruded BSG. The results showed that extrusion reduced the neutral detergent fiber, hemicellulose and cellulose contents in BSG, and increased the Arg, Asp, Glu, Ser, Tyr, total indispensable AA and total AA contents of BSG, altered the surface structure of BSG, increased the peak absorbance in amide I and amide II height, amide II and amide (I+II) area, α-helix height, decreased β-sheet height, and weakened band intensities in cellulosic compounds (CELC) area, structural carbohydrates (SCHO) area, carbohydrates area (CHO) peak 2 and 3 height, the area ratio of CELC: CHO and CELC: SCHO. Moreover, DE and ME values and ATTD of energy, dry matter, crude protein, acid detergent fiber, neutral detergent fiber, cellulose and hemicellulose increased (P < 0.05) when pigs were fed extruded BSG diets. The AID and SID of Arg, His, Lys, Val and Gly increased, whereas the AID and SID of Ile and Leu decreased when pigs were fed extrusion diets (P < 0.05). Our study found that the ATTD of nutrients and AA digestibility in pigs were positively correlated with the molecular structure of proteins, and negatively correlated with the molecular structure of carbohydrates (P < 0.05). These findings suggested that extrusion had the potential to improve the nutrient digestibility of BSG by altering its chemical compositions, surface structure, and molecular structure.

Processability Characteristics of Biocomposite from Recycled High‐Density Polyethylene and Brewers’ Spent Grain

AbstractThe current awareness of the environmental impact of the massive consumption of fossil fuel‐based resources has prompted the development of biocomposites based on plastic and agro‐industrial waste instead of virgin raw materials, promoting the new circular economy trend. This study uses a torque rheometer to analyze the effect of brewers’ spent grain (BSG) on processing a postconsumer high‐density polyethylene (rHDPE)‐based biocomposite. Processing parameters are measured to contrast the effect of BSG (20 and 40 wt%) and the addition of a coupling agent at low (10 rpm) and high speed (90 rpm). This work allows determining the viability of manufacturing recycled plastic biocomposite with agro‐industrial waste at an industrial scale.

Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.

Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision.

In situ fortification of protein-enriched brewer's spent grain with vitamin B12 by fermentation with Priestia megaterium and Propionibacteriumfreudenreichii

Meat is an important protein source in the human diet; however, the consumption of animal proteins needs to be reduced. Plant-based foods naturally lack cobalamin, vitamin B12 (VitB12), an essential vitamin in the human diet. Brewer's spent grain (BSG) is a side stream available in large volumes that was chosen as a substrate for food-grade VitB12-producing microorganisms.VitB12-producing microorganisms were identified in the scientific literature and selected to study in situ production of VitB12 in a protein-enriched (53%) BSG. A first screening was performed using Propionibacterium freudenreichii and Priestia megaterium (formerly known as Bacillus megaterium) strains. Further optimisations were exploited to increase the BSG content further and resulted in levels of up to 21 μg VitB12/100 g in the BSG at lab scale. Finally, experiments were performed at 12 kg scale fermentation with a stabilized pH and resulted in 7.7 μg VitB12/100 g BSG, indicating the potential of in situ fortification of BSG with VitB12 by fermentation with P. freudenreichii. Overall, it was found that the VitB12-fortified BSG could serve as a relatively inexpensive plant-based source of VitB12-fortified protein for food and feed applications. This study shows that fermentation offers opportunities to fortify (protein-enriched) BSG or other BSG derivatives with VitB12.

Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles

AbstractBackground and ObjectivesWhile the beer style expresses beer's diversity by its sensory properties, ingredients, production method, recipe, and history, fibrous fraction and functional properties of Brewers' spent grain (BSG) vary according to the beer style. To investigate the effects of beer style, the physicochemical and technological properties of BSG breads containing 10% of dry BSG from beers Baltic Porter (BP), India Pale Ale (IPA), and Weissbier (W) were evaluated according to their sensory quality, firmness, staling rate, crumb color and structure, proximal composition, and dietary fiber content.FindingsAll evaluated parameters of BSG breads were significantly affected, but differed according to the BSG source. All investigated BSG significantly increased the dietary fiber levels of breads, while only BP bread presented enhanced protein content.ConclusionsHigher deleterious BSG effects in bread quality were verified in IPA bread, which presented the highest dietary fiber content, while the fiber content of BP and W breads were inconsistent with bread quality.Significance and NoveltyAlthough BSG incorporation up to 10% was reported as a limit for obtaining acceptable BSG breads, beer style must also be considered because specific volume, staling rate, and acceptance of breads may be negatively affected by its fiber content.

Synergistic effect of bath-ultrasonication and heating treatments on two-steps treatment of brewers’ spent grain

The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers’ spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 °C and/or water-bath (CWH) at 80, 90, and 100 °C. The two-steps treatments slightly affected the water- and oil-holding capacity and extractable fat content. Most of the two-steps treatments increased the amount of flavan-3-ols and phenolic acids, up to 4 times higher compared to its control. The two-steps treatment involving CWH had no significant (p > 0.05) impact on fat content, antioxidants and techo-functionality of BSG. Up to 15 min USB increased the poly-unsaturated fatty acids and lowered the amount of saturated fatty acids. In conclusion, the two-steps treatment consists of USB (up to 15 min) continued with AH and CWH increased the amount of nutritional-related chemical composition such as UFA and phenolic acids as well as antioxidant activity of BSG.