Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

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  • Radhakrishna Shetty
  • Frederik Riddersholm Petersen
  • Podduturi, Raju
  • Guillermo Eduardo Sedó Molina
  • Anders Peter Wätjen
  • Sanne Kjærulf Madsen
  • Evangelia Zioga
  • Süleyman Øzmerih
  • Timothy John Hobley
  • Claus Heiner Bang-Berthelsen

Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) strains from the family Propionibacteriaceae (DSM 20270, 20272, 20274, 106790) were screened for organic acids formation from BSG liquid in three fermentation setups: A single-step fermentation, a two-step fermentation with Lactiplantibacillus plantarum (NFICC 27) followed by PAB, and a co-culture of PAB with L. plantarum. The two-step fermentation produced 9.5 g/L propionic acid and 5.4 g/L acetic acid. GC-MS analysis of the fermented BSG liquid showed a decrease in off-flavours and an increase in compounds with fruity, chocolate and caramel notes. The fermented BSG liquid also had antimicrobial activity. Fermentation of BSG liquid may therefore be a suitable means of creating a clean label food ingredient with long shelf life.

Original languageEnglish
Article number114911
JournalLWT
Volume182
Number of pages10
ISSN0023-6438
DOIs
Publication statusPublished - 2023

Bibliographical note

Funding Information:
This work was supported by Discovery grant [project ID 13613] Technical University of Demark . Additionally SKM and CHBB were partially funded by a grant from GUDP (MycoProtein) [grant number 34009-20-1682 ]. EZ, SØ and RS were supported by the EIT Climate-KIC grant: From brewery waste to new taste (BSG 2.0) [project ID 200820 ]. APW was funded by a joint PhD alliance grant between Technical University of Denmark (DTU) and University of Queensland (UQ) . The funding organizations had no involvement in the preparation, reviewing or the decision to publish the manuscript.

Publisher Copyright:
© 2023 The Authors

    Research areas

  • Acidipropionibacterium, Brewer's spent grain, Co-fermentation, Fermentation, Lactic acid bacteria, Microbial culture, Organic acid, Propionibacterium

ID: 351061793