Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i>
Brewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study examined the fermentation of BSG, composed of old wheat b...
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2025-07-01
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| Series: | Fermentation |
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| author | Anita Lalić Jolita Jagelavičiūtė Zorana Trivunović Marina Marić Andrea Karlović Loreta Bašinskienė |
| author_facet | Anita Lalić Jolita Jagelavičiūtė Zorana Trivunović Marina Marić Andrea Karlović Loreta Bašinskienė |
| author_sort | Anita Lalić |
| collection | DOAJ |
| description | Brewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study examined the fermentation of BSG, composed of old wheat bread and barley malt, by metabolic activity of <i>Saccharomyces cerevisiae</i> on both hydrolyzed and non-hydrolyzed media. Enzymatic hydrolysis with Viscozyme<sup>®</sup> W FG for 6 h was selected as the most effective and was used in the further research step to prepare the hydrolyzed BSG-based medium. Both media supported almost uniform yeast growth (numbers of <i>S. cerevisiae</i> cells was about 8 log<sub>10</sub> CFU/g) in an acidic environment (pH value was about 5), but fermentation of hydrolyzed BSG resulted in 20% higher sugar consumption and 10% higher total titratable acidity. These findings underscore the potential of enzymatic pretreatment to improve fermentation performance. The adaptability of <i>S. cerevisiae</i> and the fermentability of both substrates suggest promising potential for scalable BSG valorization strategies in circular food systems. |
| format | Article |
| id | doaj-art-7c6b7aa3add04d9da9f696769b014dc2 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-7c6b7aa3add04d9da9f696769b014dc22025-08-20T03:58:30ZengMDPI AGFermentation2311-56372025-07-0111738210.3390/fermentation11070382Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i>Anita Lalić0Jolita Jagelavičiūtė1Zorana Trivunović2Marina Marić3Andrea Karlović4Loreta Bašinskienė5Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Cule b.b., 88000 Mostar, Bosnia and HerzegovinaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų Pl. 19, 50254 Kaunas, LithuaniaUniversity of Novi Sad, Faculty of Technology Novi Sad, Department of Biotechnology, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaHerkon d.o.o. Mostar, Biskupa Cule b.b., 88000 Mostar, Bosnia and HerzegovinaFaculty of Agriculture and Food Technology, University of Mostar, Biskupa Cule b.b., 88000 Mostar, Bosnia and HerzegovinaDepartment of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų Pl. 19, 50254 Kaunas, LithuaniaBrewer’s spent grain (BSG), the most abundant by-product from breweries, is mainly discarded or used as animal feed. However, to increase the brewing sustainability, biotechnological utilization of BSG is a much preferred solution. This study examined the fermentation of BSG, composed of old wheat bread and barley malt, by metabolic activity of <i>Saccharomyces cerevisiae</i> on both hydrolyzed and non-hydrolyzed media. Enzymatic hydrolysis with Viscozyme<sup>®</sup> W FG for 6 h was selected as the most effective and was used in the further research step to prepare the hydrolyzed BSG-based medium. Both media supported almost uniform yeast growth (numbers of <i>S. cerevisiae</i> cells was about 8 log<sub>10</sub> CFU/g) in an acidic environment (pH value was about 5), but fermentation of hydrolyzed BSG resulted in 20% higher sugar consumption and 10% higher total titratable acidity. These findings underscore the potential of enzymatic pretreatment to improve fermentation performance. The adaptability of <i>S. cerevisiae</i> and the fermentability of both substrates suggest promising potential for scalable BSG valorization strategies in circular food systems.https://www.mdpi.com/2311-5637/11/7/382bakery leftoversbrewer’s spent grainenzymatic hydrolysisfermentationconventional yeastbrewing sustainability |
| spellingShingle | Anita Lalić Jolita Jagelavičiūtė Zorana Trivunović Marina Marić Andrea Karlović Loreta Bašinskienė Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> Fermentation bakery leftovers brewer’s spent grain enzymatic hydrolysis fermentation conventional yeast brewing sustainability |
| title | Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> |
| title_full | Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> |
| title_fullStr | Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> |
| title_full_unstemmed | Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> |
| title_short | Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of <i>Saccharomyces cerevisiae</i> |
| title_sort | biotechnological valorization of brewer s spent grain from old bread and barley malt fermentative potential of i saccharomyces cerevisiae i |
| topic | bakery leftovers brewer’s spent grain enzymatic hydrolysis fermentation conventional yeast brewing sustainability |
| url | https://www.mdpi.com/2311-5637/11/7/382 |
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