scholarly journals Screening of Fungal Strains for Cellulolytic and Xylanolytic Activities Production and Evaluation of Brewers’ Spent Grain as Substrate for Enzyme Production by Selected Fungi

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4443
Author(s):  
Rossana Liguori ◽  
Anna Pennacchio ◽  
Luciana Porto de Souza Vandenberghe ◽  
Addolorata De Chiaro ◽  
Leila Birolo ◽  
...  
Keyword(s):  
Enzyme Production ◽  
Animal Feed ◽  
Fungal Growth ◽  
Cellulase Production ◽  
Raw Material ◽  
Added Value ◽  
Xylanase Production ◽  
Solid Media ◽  
Spent Grain ◽  
Beer Production

Brewer’s spent grain (BSG), the solid residue of beer production, is attracting significant attention as raw material for the production of added value substances, since until recently it was mainly used as animal feed or deposited in landfills, causing serious environmental problems. Therefore, this work aimed at developing a bioprocess using BSG as a substrate for the production of cellulases and xylanases for waste saccharification and bioenergy production. Different fungi were analyzed for their cellulolytic and xylanolytic abilities, through a first screening on solid media by assessment of fungal growth and enzyme production on agar containing carboxylmethylcellulose or xylan as the sole carbon source, respectively. The best cellulase and xylanase producers were subjected to quantitative evaluation of enzyme production in liquid cultures. Aspergillus niger LPB-334 was selected for its ability to produce cellulase and xylanase at high levels and it was cultivated on BSG by solid state fermentation. The cellulase production reached a maximum of 118.04 ± 8.4 U/g of dry substrate after 10 days of fermentation, while a maximum xylanase production of 1315.15 ± 37.5 U/g of dry substrate was reached after 4 days. Preliminary characterization of cellulase and xylanase activities and identification of the enzymes responsible were carried out.

scholarly journals Possible application of brewer’s spent grain in biotechnology

2013 ◽  
Vol 67 (2) ◽  
pp. 277-291 ◽  
Author(s):  
Jelena Pejin ◽  
Milos Radosavljevic ◽  
Olgica Grujic ◽  
Ljiljana Mojovic ◽  
Suncica Kocic-Tanackov ◽  
...  
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Cellulose Hydrolysis ◽  
Raw Material ◽  
Charcoal Production ◽  
Spent Grain ◽  
Pre Treatment ◽  
Beer Production ◽  
By Products

Brewer?s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 liters of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, eco-friendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer?s spent grain is still limited, being basically used as animal feed. Researchers are trying to improve the application of brewer?s spent grain by finding alternative uses apart from the current general use as an animal feed. Its possible applications are in human nutrition, as a raw material in biotechnology, energy production, charcoal production, paper manufacture, as a brick component, and adsorbent. In biotechnology brewer?s spent grain could be used as a substrate for cultivation of microorganisms and enzyme production, additive of yeast carrier in beer fermentation, raw material in production of lactic acid, bioethanol, biogas, phenolic acids, xylitol, and pullulan. Some possible applications for brewer?s spent grain are described in this article including pre-treatment conditions (different procedures for polysaccharides, hemicelluloses, and cellulose hydrolysis), working microorganisms, fermentation parameters and obtained yields. The chemical composition of brewer?s spent grain varies according to barley variety, harvesting time, malting and mashing conditions, and a quality and type of unmalted raw material used in beer production. Brewer?s spent grain is lignocellulosic material rich in protein and fibre, which account for approximately 20 and 70% of its composition, respectively.

scholarly journals Life Cycle Impacts of Enzyme Production: Xylanase Production Case Study via Solid-state Fermentation and Suspended Culture Methods

2021 ◽  
Author(s):  
Sercan Çimenlik ◽  
Gaye Ongen Ozgen ◽  
Fehmi Gorkem Uctug
Keyword(s):  
Life Cycle ◽  
Solid State ◽  
Carbon Footprint ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Raw Material ◽  
Culture Methods ◽  
Xylanase Production ◽  
Suspended Culture ◽  
Bread Production

Abstract Xylanase enzyme has the potential to be used in bread production, as addition of small amounts of xylanase can significantly increase the volume of the bread, making it more appealing to the consumer. In this study, the environmental life cycle assessment of producing xylanase via suspended culture and solid-state fermentation methods has been realized by using CCaLC software with Ecoinvent 2 database and CML2001 method and the following impacts were calculated: carbon footprint, acidification potential, eutrophication potential, ozone layer depletion potential, photochemical smog potential, and human toxicity potential. Raw material acquisition, production, and transportation stages were taken into account. Results show that solid-state fermentation method has much higher environmental impact than the suspended culture method, mostly because of the higher yield of the latter. Energy consumption in the bioreactor stage, followed by high amounts of water use in separation and cleaning processes emerged as the main hotspots. The results showed consistency with earlier literature for high-purity enzyme production. An analysis of the potential implications of the nation-wide use of xylanase in bread production in Turkey showed that xylanase can increase the carbon footprint of bread production by 20% on average (of the two methods).

scholarly journals Process Design and Economics of On-Site Cellulase Production on Various Carbon Sources in a Softwood-Based Ethanol Plant

2010 ◽  
Vol 2010 ◽  
pp. 1-8 ◽  
Author(s):  
Zsolt Barta ◽  
Krisztina Kovacs ◽  
Kati Reczey ◽  
Guido Zacchi
Keyword(s):  
Carbon Source ◽  
Enzyme Production ◽  
Ethanol Yield ◽  
Liquid Fraction ◽  
Carbon Sources ◽  
Cellulase Production ◽  
Raw Material ◽  
Steam Pretreatment ◽  
Whole Process ◽  
Feasible Alternative

On-site cellulase enzyme fermentation in a softwood-to-ethanol process, based on SO2-catalysed steam pretreatment followed by simultaneous saccharification and fermentation, was investigated from a techno-economic aspect using Aspen Plus© and Aspen Icarus Process Evaluator© softwares. The effect of varying the carbon source of enzyme fermentation, at constant protein and mycelium yields, was monitored through the whole process. Enzyme production step decreased the overall ethanol yield (270 L/dry tonne of raw material in the case of purchased enzymes) by 5–16 L/tonne. Capital cost was found to be the main cost contributor to enzyme fermentation, constituting to 60–78% of the enzyme production cost, which was in the range of 0.42–0.53 SEK/L ethanol. The lowest minimum ethanol selling prices (4.71 and 4.82 SEK/L) were obtained in those scenarios, where pretreated liquid fraction supplemented with molasses was used as carbon source. In some scenarios, on-site enzyme fermentation was found to be a feasible alternative.

scholarly journals Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

2021 ◽  
Author(s):  
Luo Lin Goh ◽  
Ken Chi Lik Lee
Keyword(s):  
Sensory Evaluation ◽  
Crude Protein ◽  
Animal Feed ◽  
Food Products ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Nutritional Profile ◽  
Spent Grain ◽  
Beer Production

<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>

Fermentation of Brewers’ Spent Grain by Effective Microorganisms to Produce Proteins Feed

2011 ◽  
Vol 396-398 ◽  
pp. 1980-1983 ◽  
Author(s):  
Cheng Ding ◽  
Zhao Xia Li ◽  
Bo Fang ◽  
Jin Long Yan
Keyword(s):  
Animal Feed ◽  
Orthogonal Design ◽  
Inoculum Size ◽  
Added Value ◽  
Effective Microorganisms ◽  
Fermentation Time ◽  
Factors Affecting ◽  
Initial Ph ◽  
Spent Grain ◽  
Protein Feed

Deep fermentation of brewer's spent grain (BSG) can improve its feeding effectiveness, and it is also an effective way to solve the problem of shortage of proteins source. The interrelated factors affecting the productivity of proteins in fermentation process by effective microorganisms (EM), such as inoculum size, temperature, initial pH and time, were studied and the technique to produce protein feed was also optimized by a serial of single factors and orthogonal design tests. Results showed that the optimal conditions were 4 % of inoculum size, 28 °C of fermentation temperature, 4.0 of initial pH and 3 d of the fermentation time. Under the obtained optimum fermentation conditions, the content of crude proteins increased by 24.48 % and the content of crude fiber decreased by 17.45 % compared with the control experiment. The increased content of proteins indicated the added-value products in animal feed and the significance in its disposal as an environmental problem.

scholarly journals The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 515
Author(s):  
Lady Laura Del Rio Osorio ◽  
Edwin Flórez-López ◽  
Carlos David Grande-Tovar
Keyword(s):  
Circular Economy ◽  
Animal Feed ◽  
Raw Materials ◽  
Pharmaceutical Products ◽  
Raw Material ◽  
Added Value ◽  
Food Loss ◽  
Pharmaceutical Industries ◽  
Scarcity Of Resources ◽  
By Products

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world’s population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.

scholarly journals Purification of Arabinoxylans from Corn Fiber and Preparation of Bioactive Films for Food Packaging

Membranes ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 95 ◽  
Author(s):  
Maria Serra ◽  
Verónica Weng ◽  
Isabel M. Coelhoso ◽  
Vitor D. Alves ◽  
Carla Brazinha
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Food Packaging ◽  
Animal Feed ◽  
Edible Films ◽  
Operating Conditions ◽  
Corn Fiber ◽  
Raw Material ◽  
Added Value ◽  
Permeate Flux

Corn fiber, a by-product of the starch industry, is presently incorporated in animal feed. However, it has arabinoxylans as added-value components (besides ferulic acid) that should be valorized. In this work, the raw material, a fraction enriched in arabinoxylans from corn fiber, previously produced by alkaline extraction from corn fiber and pre-concentrated by ultrafiltration, was further purified. The use of ultrafiltration operated in diafiltration mode (dia-ultrafiltration) was evaluated for the purification of the arabinoxylans fraction. The objective was to maximize the removal of the small contaminants from the fraction and to maximize the permeability and/or the permeate flux, by selecting the relevant operating conditions involved in this process. The removal of contaminants (%) was estimated when their apparent rejection stabilized. Edible films were produced, from the resultant purified arabinoxylans fraction, using glycerol as plasticizer (30% dry basis). Additionally, films with the incorporation of ferulic acid were developed, in order to obtain barriers with antioxidant activity. The films were characterized in terms of mechanical properties, antioxidant activity and permeability to water vapor. The films prepared presented a good potential to be used as packaging for food products with low water content.

scholarly journals Synthesis of hydrophilic and hydrophobic carbon quantum dots from waste of wine fermentation

2017 ◽  
Vol 4 (12) ◽  
pp. 170900 ◽  
Author(s):  
Massimo Varisco ◽  
Denis Zufferey ◽  
Albert Ruggi ◽  
Yucheng Zhang ◽  
Rolf Erni ◽  
...  
Keyword(s):  
Quantum Dots ◽  
Manufacturing Industry ◽  
Animal Feed ◽  
Blue Emission ◽  
Luminescent Properties ◽  
Carbon Quantum Dots ◽  
Raw Material ◽  
Added Value ◽  
Wine Production ◽  
Bright Blue

Wine lees are one of the main residues formed in vast quantities during the fermentation of wine. While toxic when applied to plants and wetlands, it is a biodegradable material, and several alternatives have been proposed for its valorization as: dietary supplement in animal feed, source for various yeast extracts and bioconversion feedstock. The implementation of stricter environment protection regulations resulted in increasing costs for wineries as their treatment process constitutes an unavoidable and expensive step in wine production. We propose here an alternative method to reduce waste and add value to wine production by exploiting this rich carbon source and use it as a raw material for producing carbon quantum dots (CQDs). A complete synthetic pathway is discussed, comprising the carbonization of the starting material, the screening of the most suitable solvent for the extraction of CQDs from the carbonized mass and their hydrophobic or hydrophilic functionalization. CQDs synthesized with the reported procedure show a bright blue emission ( λ max  = 433 ± 13 nm) when irradiated at 366 nm, which is strongly shifted when the wavelength is increased (e.g. emission at around 515 nm when excited at 460 nm). Yields and luminescent properties of CQDs, obtained with two different methods, namely microwave and ultrasound-based extraction, are discussed and compared. This study shows how easy a residue can be converted into an added-value material, thus not only reducing waste and saving costs for the wine-manufacturing industry but also providing a reliable, affordable and sustainable source for valuable materials.

scholarly journals Increase in exports of grain processing products

2021 ◽  
pp. 172-177
Author(s):  
L. Yesakhmetova ◽  
◽  
◽  
◽  
Keyword(s):  
Value Chain ◽  
Animal Feed ◽  
Wheat Gluten ◽  
Raw Material ◽  
Added Value ◽  
Industrial Complex ◽  
Production Volume ◽  
High Quality ◽  
Grain Processing ◽  
Cereal Industry

The implementation of strategic goals of the development of agro-industrial complex can be achieved due to the significant potential for growth in production volume of flour-cereals industry, competitive advantages. The article discusses the raw material reserves of domestic flour-cereal industry, sufficient for sustainable and balanced production of various types and varieties of flour, to fully meet the needs of the bakery, confectionery and pasta industries. Production indicators of flour output when all production capacities are loaded are presented, which determines the possibility of expanding export markets. The author states that flour and cereal industry, which is part of grain products subcomplex of agro-industrial complex, is included into the links of the added value chain, interacts with technologically related industries, which improve its structure, expand export opportunities, and contribute to the growth of the competitiveness of national economy. The importance of production of flour-milling products is determined by its contribution to the formation of food security in the country due to the significant increase in production of high-quality domestic food products. The author points out, that in Kazakhstan, the Roadmap on development of grain processing will be developed. The activities of the subsidiary LLP BioOperations (Tayinsha town, North Kazakhstan region) are aimed at production of bioethanol, wheat gluten, starch, flour and animal feed. The main direction of functioning of LLP "Aruana- 2010" is production of flour (wheat, bakery), providing it to trade enterprises and manufacture of bakery products. Flour of the "PATSHA" trademark is made from high quality grain, with high protein content, grown in ecologically clean fields of Kazakhstan.

scholarly journals Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

2021 ◽  
Author(s):  
Luo Lin Goh ◽  
Ken Chi Lik Lee
Keyword(s):  
Sensory Evaluation ◽  
Crude Protein ◽  
Animal Feed ◽  
Food Products ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Nutritional Profile ◽  
Spent Grain ◽  
Beer Production

<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>

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