Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions
Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples e...
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2024-10-01
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| author | Christian Hermansen Qi Kang Chong Sherilyn Ho Federica Natali Melanie Weingarten Eric Charles Peterson |
| author_facet | Christian Hermansen Qi Kang Chong Sherilyn Ho Federica Natali Melanie Weingarten Eric Charles Peterson |
| author_sort | Christian Hermansen |
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| description | Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log<sub>10</sub> CFU/g) and high from recycling facilities (>6 log<sub>10</sub> CFU/g). The microbiome of BSG from recycling facilities was dominated by <i>Bacilli</i>, and <i>B. coagulans</i> was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with <i>L. panis</i> being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by <i>Bacilli</i>, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing <i>Aspergillus flavus</i>. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies. |
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| institution | Kabale University |
| issn | 2076-3417 |
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| publishDate | 2024-10-01 |
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| spelling | doaj-art-b9a04983c6284181a59ed7d7c0529ec42024-11-08T14:33:16ZengMDPI AGApplied Sciences2076-34172024-10-011421975910.3390/app14219759Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage ConditionsChristian Hermansen0Qi Kang Chong1Sherilyn Ho2Federica Natali3Melanie Weingarten4Eric Charles Peterson5Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology, and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, SingaporeBrewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from beverage production increasingly being upcycled into food, feed and other value-added products. These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential. Three samples each of BSG and SCG were obtained from generators and recycling facilities in Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log<sub>10</sub> CFU/g) and high from recycling facilities (>6 log<sub>10</sub> CFU/g). The microbiome of BSG from recycling facilities was dominated by <i>Bacilli</i>, and <i>B. coagulans</i> was identified as the most prevalent species. SCG from recycling facilities was dominated by lactic acid bacteria, with <i>L. panis</i> being the most prevalent species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly by <i>Bacilli</i>, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal contamination, including potential aflatoxin-producing <i>Aspergillus flavus</i>. The results shed light on the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and SCG to inform valorization strategies.https://www.mdpi.com/2076-3417/14/21/9759food wastebrewer’s spent grainspent coffee groundmicrobiomespoilageshelf-life |
| spellingShingle | Christian Hermansen Qi Kang Chong Sherilyn Ho Federica Natali Melanie Weingarten Eric Charles Peterson Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions Applied Sciences food waste brewer’s spent grain spent coffee ground microbiome spoilage shelf-life |
| title | Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions |
| title_full | Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions |
| title_fullStr | Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions |
| title_full_unstemmed | Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions |
| title_short | Microbiome Evolution of Brewer’s Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions |
| title_sort | microbiome evolution of brewer s spent grain and spent coffee ground solid sidestreams under industrial storage conditions |
| topic | food waste brewer’s spent grain spent coffee ground microbiome spoilage shelf-life |
| url | https://www.mdpi.com/2076-3417/14/21/9759 |
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