Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks

Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks

Reintegration of brewers' spent grain (BSG) into the food system remains a challenge. In this study, BSG underwent enzyme hydrolysis with Ondea Pro, followed by fermentation with Lactiplantibacillus plantarum POM1 or Pediococcus claussenii DSM 14800. Both bacterial strains exhausted C6 sugars a...

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Bibliographic Details
Main Authors: Kamaljit Moirangthem, Antti Knaapila, Youngsun Lee, Mari Sandell, Iwona Skibinska, Kieran N. Kilcawley, Paula M. O'Connor, Henry N. Maina, Katariina Niklander, Emily P. Verhulst, Dilip K. Rai, Rossana Coda
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Upcycled food
Consumer sensory study
Brewers’ spent grain
Lactiplantibacillus plantarum
Pediococcus claussenii
Plant-based snacks
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352500084X
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http://www.sciencedirect.com/science/article/pii/S266683352500084X

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