Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i>
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 b...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/7/382 |
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| Summary: | 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 <i>Saccharomyces cerevisiae</i> on both hydrolyzed and non-hydrolyzed media. Enzymatic hydrolysis with Viscozyme<sup>®</sup> 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 <i>S. cerevisiae</i> cells was about 8 log<sub>10</sub> 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 <i>S. cerevisiae</i> and the fermentability of both substrates suggest promising potential for scalable BSG valorization strategies in circular food systems. |
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| ISSN: | 2311-5637 |