Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i>

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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Bibliographic Details
Main Authors: Anita Lalić, Jolita Jagelavičiūtė, Zorana Trivunović, Marina Marić, Andrea Karlović, Loreta Bašinskienė
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Fermentation
Subjects:
bakery leftovers
brewer’s spent grain
enzymatic hydrolysis
fermentation
conventional yeast
brewing sustainability
Online Access:https://www.mdpi.com/2311-5637/11/7/382
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