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Xie Z, Dan M, Zhao G, Wang D. Recent advances in microbial high-value utilization of brewer's spent grain. BIORESOURCE TECHNOLOGY 2024; 408:131197. [PMID: 39097237 DOI: 10.1016/j.biortech.2024.131197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/26/2024] [Accepted: 07/31/2024] [Indexed: 08/05/2024]
Abstract
Mitigating the adverse impacts of agricultural and industrial by-products on human populations and the environment is essential. It is crucial to continually explore methods to upgrade and reengineer these by-products. Brewer's Spent Grain (BSG), the primary by-product of the beer brewing process, constitutes approximately 85% of these by-products. Its high moisture content and rich nutritional profile make BSG a promising candidate for microbial utilization. Consequently, valorizing high-yield, low-cost BSG through microbial fermentation adds significant value. This paper provides a comprehensive overview of two valorization pathways for BSG via microbial processing, tailored to the desired end products: utilizing fermented BSG as a nutritional supplement in human or animal diets, or cultivating edible fungi using BSG as a substrate. The review also explores the microbial fermentation of BSG to produce valuable metabolites, laying a theoretical foundation for its high-value utilization.
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Affiliation(s)
- Zhengjie Xie
- Yibin Academy of Southwest University, Yibin 644000, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Meiling Dan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Damao Wang
- Yibin Academy of Southwest University, Yibin 644000, China; College of Food Science, Southwest University, Chongqing 400715, China.
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Milew K, Manke S, Grimm S, Haseneder R, Herdegen V, Braeuer AS. Application, characterisation and economic assessment of brewers’ spent grain and liquor. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kerstin Milew
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Sophie Manke
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Sandra Grimm
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Roland Haseneder
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Volker Herdegen
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Andreas S. Braeuer
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
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Yankov D. Fermentative Lactic Acid Production From Lignocellulosic Feedstocks: From Source to Purified Product. Front Chem 2022; 10:823005. [PMID: 35308791 PMCID: PMC8931288 DOI: 10.3389/fchem.2022.823005] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 01/21/2022] [Indexed: 01/10/2023] Open
Abstract
The second (lignocellulosic biomass and industrial wastes) and third (algal biomass) generation feedstocks gained substantial interest as a source of various value-added chemicals, produced by fermentation. Lactic acid is a valuable platform chemical with both traditional and newer applications in many industries. The successful fractionation, separation, and hydrolysis of lignocellulosic biomass result in sugars' rich raw material for lactic acid fermentation. This review paper aims to summarize the investigations and progress in the last 5 years in lactic acid production from inexpensive and renewable resources. Different aspects are discussed-the type of raw materials, pretreatment and detoxification methods, lactic acid-producers (bacteria, fungi, and yeasts), use of genetically manipulated microorganisms, separation techniques, different approaches of process organization, as well as main challenges, and possible solutions for process optimization.
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Affiliation(s)
- Dragomir Yankov
- Chemical and Biochemical Reactors Laboratory, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
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Djukić-Vuković A, Meglič SH, Flisar K, Mojović L, Miklavčič D. Pulsed electric field treatment of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei, bacteria with probiotic potential. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Production of L (+) Lactic Acid by Lactobacillus casei Ke11: Fed Batch Fermentation Strategies. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high concentration of l-lactic acid by lactic acid bacteria. This study describes the obtainment of L (+) lactic acid from sucrose using the Lactobacillus casei Ke11 strain through different feeding strategies using an accessible pH neutralizer such as CaCO3. The exponential feeding strategy can increase lactic acid production and productivity (175.84 g/L and 3.74 g/L/h, respectively) with a 95% yield, avoiding inhibition by high initial substrate concentration and, combined with the selected agent controller, avoids the cellular stress that could be caused by the high osmotic pressure of the culture media. The purification of the acid using charcoal and celite, followed by the use of a cation exchange column proved to be highly efficient, allowing a high yield of lactic acid, high removal of sugars and proteins. The described process shows great potential for the production of lactic acid, as well as the simple, efficient and low-cost purification method. This way, this work is useful to the large-scale fermentation of L. casei Ke11 for production of l-lactic acid.
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Yang M, Zhu W, Cao H. Biorefinery methods for extraction of oil and protein from rubber seed. BIORESOUR BIOPROCESS 2021; 8:45. [PMID: 38650233 PMCID: PMC10991862 DOI: 10.1186/s40643-021-00386-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 04/19/2021] [Indexed: 11/10/2022] Open
Abstract
Rubber seeds are a by-product of rubber production and are rich in oil and protein. Upgrading of rubber seeds to produce proteins, oils and feedstock can generate additional revenue for rubber production and reduce waste. The present study investigates the effects of different pre-treatments and extraction methods to determine the optimal methods to produce oil and protein from rubber seed kernels. Mechanical expulsion using a screw press and solvent extraction using n-hexane were employed for oil separation. The highest oil recovery efficiency of 95.12% was obtained using rubber seed meal that was pre-dried at 105 ℃. The sequential water-alkaline treatment was ideal for achieving high protein recovery while reducing the protein denaturation that can result from high operating temperatures and organic solvent contact. Over 90% of the total protein from rubber seed kernels could be recovered. Separating oil from kernels using hexane followed by protein extraction from the meals by enzymatic treatment provides a suitable method for comprehensive utilization of rubber seeds.
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Affiliation(s)
- Miao Yang
- Beijing Key Lab of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Wenlei Zhu
- Beijing Key Lab of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Hui Cao
- Beijing Key Lab of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China.
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Valorization of sugar beet pulp through biotechnological approaches: recent developments. Biotechnol Lett 2021; 43:1253-1263. [PMID: 33978884 DOI: 10.1007/s10529-021-03146-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Accepted: 05/05/2021] [Indexed: 01/21/2023]
Abstract
Sugar beet pulp (SBP) is a valuable by-product of the sugar beet industry and is predominantly composed of cellulose, hemicellulose, and pectin. It is commonly used as livestock feed because of its palatability, good energy levels, and highly digestible fibers such as pectins and glucans. However, the utilization of SBP for the production of value-added products via biotechnological approaches is gaining significance in recent years owing to its potential as a cost-effective nutrient source and technological advancements in its processing. SBP can be used as a substrate for bio-production of microbial enzymes, single cell protein, alcohols (e.g., ethanol), methane/biogas, hydrogen, lactic acid, ferulic acid, and pectic oligosaccharides. SBP can also be used as a carrier for cell immobilization in fermentation processes. This review focused on recent developments in biotechnological valorization of SBP.
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Puligundla P, Mok C. Recent advances in biotechnological valorization of brewers' spent grain. Food Sci Biotechnol 2021; 30:341-353. [PMID: 33868745 DOI: 10.1007/s10068-021-00900-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 03/02/2021] [Accepted: 03/04/2021] [Indexed: 11/28/2022] Open
Abstract
Brewers' spent grain (BSG) is the most abundant by-product of beer-brewing. BSG is rich in nutrients such as protein, fiber, minerals, and vitamins, and therefore it is conventionally used as low-cost animal feed. On the other hand, alternative utilization of BSG has gained increased attention during recent years due to technological progress in its processing and the emergence of the concept of circular economy. The valorization of BSG through biotechnological approaches is environmentally friendly and sustainable. This review was focused on recent advancements in the conversion of BSG into value-added products, including bioenergy (ethanol, butanol, hydrogen, biodiesel, and biogas), organic acids, enzymes, xylitol, oligosaccharides, and single cell protein, via biotechnological approaches. In addition, the potential applications of BSG as immobilization matrices in bioprocesses have been reviewed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, Seongnam-si, Republic of Korea
| | - Chulkyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam-si, Republic of Korea
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Sabater C, Ruiz L, Delgado S, Ruas-Madiedo P, Margolles A. Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes. Front Microbiol 2020; 11:581997. [PMID: 33193217 PMCID: PMC7606337 DOI: 10.3389/fmicb.2020.581997] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/28/2020] [Indexed: 12/31/2022] Open
Abstract
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.
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Affiliation(s)
- Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Susana Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain
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Coelho LF, Sass DC, Avila Neto PM, Contiero J. Evaluation of a new method for (L+) lactic acid purification, using ethyl ether. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101653] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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