| Title |
Biotechnological valorization of brewer’s spent grain from old bread and barley malt: fermentative potential of saccharomyces cerevisiae |
| Authors |
Lalić, Anita ; Jagelavičiūtė, Jolita ; Trivunović, Zorana ; Marić, Marina ; Karlović, Andrea ; Bašinskienė, Loreta |
| DOI |
10.3390/fermentation11070382 |
| Full Text |
|
| Is Part of |
Fermentation.. Basel : MDPI. 2025, vol. 11, iss. 7, art. no. 382, p. 1-14.. ISSN 2311-5637 |
| Keywords [eng] |
bakery leftovers ; brewer’s spent grain ; enzymatic hydrolysis ; fermentation ; conventional yeast ; brewing sustainability |
| Abstract [eng] |
Brewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study examined the fermentation of BSG, composed of old wheat bread and barley malt, by metabolic activity of Saccharomyces cerevisiae on both hydrolyzed and non-hydrolyzed media. Enzymatic hydrolysis with Viscozyme® W FG for 6 h was selected as the most effective and was used in the further research step to prepare the hydrolyzed BSG-based medium. Both media supported almost uniform yeast growth (numbers of S. cerevisiae cells was about 8 log10 CFU/g) in an acidic environment (pH value was about 5), but fermentation of hydrolyzed BSG resulted in 20% higher sugar consumption and 10% higher total titratable acidity. These findings underscore the potential of enzymatic pretreatment to improve fermentation performance. The adaptability of S. cerevisiae and the fermentability of both substrates suggest promising potential for scalable BSG valorization strategies in circular food systems. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2025 |
| CC license |
|
