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

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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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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
Number of pages10
Publication statusPublished - 2023


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


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