TY - JOUR
T1 - Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.
AU - Shetty, Radhakrishna
AU - Petersen, Frederik Riddersholm
AU - Podduturi, Raju
AU - Molina, Guillermo-Eduardo Sedó
AU - Wätjen, Anders Peter
AU - Madsen, Sanne Kjærulf
AU - Zioga, Evangelia
AU - Ozmerih, Süleyman
AU - Hobley, Timothy John
AU - Bang-Berthelsen, Claus Heiner
PY - 2023
Y1 - 2023
N2 - 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.
AB - 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.
KW - Brewer's spent grain
KW - Fermentation
KW - Microbial culture
KW - Organic acid
KW - Co-fermentation
KW - Lactic acid bacteria
KW - Propionibacterium
KW - Acidipropionibacterium
U2 - 10.1016/j.lwt.2023.114911
DO - 10.1016/j.lwt.2023.114911
M3 - Journal article
SN - 0023-6438
VL - 182
JO - LWT
JF - LWT
M1 - 114911
ER -