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Versatile Applications of Brewer’s Spent Grain: Solid-State Fermentation and Nutritional Added Value

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Abstract

Brewer’s spent grain (BSG) is a major by-product in the beer-brewing process which contributes to 85% of the entire generated by-product in the brewing process. BSG is rich in proteins, and most of the malt proteins (74–78%) remain insoluble in BSG after the mashing process. Solid-state fermentation (SSF) is a promising bioprocess that enables microorganisms to survive in environments with minimal water and has shown to enhance the nutritional composition of BSG. In this review, the potential application of protein, amino acids (proline, threonine, and serine), phenolic contents, and soluble sugars (glucose, fructose, xylose, arabinose, and cellobiose) extracted from BSG by various microorganisms using SSF is explored. Incorporation of BSG into animal feed, human diets, and as a substrate for microorganisms are the prospects that could be implemented in the industrial scale. This review also discussed various advances to improve the fermentation yield such as symbiotic fermentation, the addition of nitrogen supplements, and an optimal mixture of the agro-industrial waste substrate. Future perspectives on SSF are also addressed to provide important ideas for immediate and future studies. However, challenges include optimizing SSF conditions and design of bioreactors, and operational costs must be addressed in the future to overcome current obstacles. Overall, this mini review highlights the potential benefits of BSG utilization and SSF in a sustainable way.

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Abbreviations

BSG:

Brewer’s spent grain

HMF:

5-Hydroxymethyl furfural

SmF:

Submerged fermentation

SSF:

Solid-state fermentation

TCA:

Tricarboxylic acid

DH:

Degree of hydrolysis

TPC:

Total phenolic content

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

TOC:

Total organic carbon

GAE:

Gallic acid equivalents

TE:

Trolox equivalents

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  1. School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, 47500, Subang Jaya, Malaysia

    Tian Jenq Lock, Siau Hui Mah & Zee Wei Lai

  2. Centre for Drug Discovery and Molecular Pharmacology, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya, Malaysia

    Siau Hui Mah & Zee Wei Lai

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All authors contributed to the study conception and design. TJL performed the literature search and wrote this article. ZWL and SHM reviewed and edited the manuscript. All the authors read and approved the manuscript.

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Lock, T.J., Mah, S.H. & Lai, Z.W. Versatile Applications of Brewer’s Spent Grain: Solid-State Fermentation and Nutritional Added Value. Appl Biochem Biotechnol (2023). https://doi.org/10.1007/s12010-023-04769-3

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