Protein, and Dietary Fiber-rich New Foodstuff from Brewer’s Spent Grain Increased Excretion of Feces and Jejunum Mucosal Protein Content in Rats

1997 ◽  
Vol 61 (1) ◽  
pp. 29-33 ◽  
Author(s):  
Osamu Kanauchi ◽  
Kazue Agata
Keyword(s):  
Protein Content ◽  
Dietary Fiber ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Mucosal Protein

scholarly journals Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages

2014 ◽  
Vol 34 (2) ◽  
pp. 158-165 ◽  
Author(s):  
Min-Sung Choi ◽  
Yun-Sang Choi ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Quality Characteristics ◽  
Brewer’S Spent Grain ◽  
Reduced Fat ◽  
Spent Grain

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

BioResources ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. 1686-1701
Author(s):  
Mohsen Parchami ◽  
Jorge A. Ferreira ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Protein Content ◽  
Filamentous Fungi ◽  
Process Development ◽  
Environmental Benefits ◽  
Submerged Cultivation ◽  
Content Increase ◽  
Brewer’S Spent Grain ◽  
High Fiber ◽  
Spent Grain ◽  
Edible Filamentous Fungi

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.

Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry

2021 ◽  
Vol 67 (1) ◽  
pp. 3339-3350
Author(s):  
Vivien Nagy ◽  
Gerda Diósi
Keyword(s):  
Dietary Fiber ◽  
Food Production ◽  
Food Industry ◽  
Bakery Products ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
High Fiber ◽  
Left Behind ◽  
Spent Grain ◽  
Bakery Industry

The utilization of food industry byproducts is one of today’s important environmental and economic tasks. Byproducts that form during food production are typically used for feed purposes, but in many cases these materials can also be used in the production of human foods. The brewer’s spent grain left behind after brewing beer is a byproduct with favorable nutrition parameters, with low sugar and high fiber and protein contents. The main objective of our experiments was the reintroduction of brewer’s spent grain into the food industry, with a focus on innovation and sustainable development, by utilizing it in commercially available bakery products (salty medallions / wafers) formulated and regulated in the Hungarian Food Codex. Brewer’s spent grain consists of vegetable proteins and fibers (inactive malt), which may improve the compositional characteristics when preparing bakery products. In the course of our research, medallions enriched with brewer’s spent grain were prepared, of the beneficial parameters of which its high dietary fiber content should be highlighted, which can contribute to the realization of a health-conscious diet for consumers. A diet rich in dietary fiber, combined with an adequate amount of exercise, can reduce the risk of developing certain diseases (e.g., cancer and cardiovascular diseases).

scholarly journals Biosurfactant from endophytic Bacillus pumilus 2A: physicochemical characterization, production and optimization and potential for plant growth promotion

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Olga Marchut-Mikołajczyk ◽  
Piotr Drożdżyński ◽  
Arkadiusz Polewczyk ◽  
Wojciech Smułek ◽  
Tadeusz Antczak
Keyword(s):  
Phaseolus Vulgaris ◽  
Carbon Source ◽  
Plant Growth ◽  
Taguchi Method ◽  
Beta Vulgaris ◽  
Food Processing ◽  
Bacillus Pumilus ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
By Products

Abstract Background Microbial surfactants called biosurfactants, thanks to their high biodegradability, low toxicity and stability can be used not only in bioremediation and oil processing, but also in the food and cosmetic industries, and even in medicine. However, the high production costs of microbial surfactants and low efficiency limit their large-scale production. This requires optimization of management conditions, including the possibility of using waste as a carbon source, such as food processing by-products. This papers describes the production and characterization of the biosurfactant obtained from the endophytic bacterial strain Bacillus pumilus 2A grown on various by-products of food processing and its potential applications in supporting plant growth. Four different carbon and nitrogen sources, pH, inoculum concentration and temperature were optimized within Taguchi method. Results Optimization of bioprocess within Taguchi method and experimental analysis revealed that the optimal conditions for biosurfactant production were brewer’s spent grain (5% w/v), ammonium nitrate (1% w/v), pH of 6, 5% of inoculum, and temperature at 30 °C, leading to 6.8 g/L of biosurfactant. Based on gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy analysis produced biosurfactant was determined as glycolipid. Obtained biosurfactant has shown high and long term thermostability, surface tension of 47.7 mN/m, oil displacement of 8 cm and the emulsion index of 69.11%. The examined glycolipid, used in a concentration of 0.2% significantly enhanced growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Conclusions The endophytic Bacillus pumilus 2A produce glycolipid biosurfactant with high and long tem thermostability, what makes it useful for many purposes including food processing. The use of brewer’s spent grain as the sole carbon source makes the production of biosurfactants profitable, and from an environmental point of view, it is an environmentally friendly way to remove food processing by products. Glycolipid produced by endophytic Bacillus pumilus 2A significantly improve growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Obtained results provide new insight to the possible use of glycolipids as plant growth promoting agents.

scholarly journals Potential of Brewer’s Spent Grain as a Potential Replacement of Wood in pMDI, UF or MUF Bonded Particleboard

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 319
Author(s):  
Marius Cătălin Barbu ◽  
Zeno Montecuccoli ◽  
Jakob Förg ◽  
Ulrike Barbeck ◽  
Petr Klímek ◽  
...  
Keyword(s):  
Internal Bond ◽  
Mechanical Performance ◽  
Animal Feed ◽  
Urea Formaldehyde ◽  
Modulus Of Rupture ◽  
Brewer’S Spent Grain ◽  
Beer Brewing ◽  
Removal Of Heavy Metals ◽  
Dry Conditions ◽  
Spent Grain

Brewer’s spent grain (BSG) is the richest by-product (85%) of the beer-brewing industry, that can be upcycled in a plentiful of applications, from animal feed, bioethanol production or for removal of heavy metals from wastewater. The aim of this research is to investigate the mechanical, physical and structural properties of particleboard manufactured with a mixture of wood particles and BSG gradually added/replacement in 10%, 30% and 50%, glued with polymeric diisocyanate (pMDI), urea-formaldehyde (UF) and melamine urea-formaldehyde (MUF) adhesives. The density, internal bond, modulus of rupture, modulus of elasticity, screw withdrawal resistance, thickness swelling and water absorption were tested. Furthermore, scanning electron microscopy anaylsis was carried out to analyze the structure of the panels after the internal bond test. Overall, it was shown that the adding of BSG decreases the mechanical performance of particleboard, due to reduction of the bonding between wood and BSG particles. This decrease has been associated with the structural differences proven by SEM inspection. Interaction of particles with the adhesive is different for boards containing BSG compared to those made from wood. Nevertheless, decrease in the mechanical properties was not critical for particleboards produced with 10% BSG which could be potentially classified as a P2 type, this means application in non-load-bearing panel for interior use in dry conditions, with high dimensional stability and stiffness.

scholarly journals Recycling of Brewer’s Spent Grain as a Biosorbent by Nitro-Oxidation for Uranyl Ion Removal from Wastewater

ACS Omega ◽  
2021 ◽  
Author(s):  
Yi Su ◽  
Marco Wenzel ◽  
Silvia Paasch ◽  
Markus Seifert ◽  
Wendelin Böhm ◽  
...  
Keyword(s):  
Uranyl Ion ◽  
Brewer’S Spent Grain ◽  
Ion Removal ◽  
Spent Grain
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