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Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation

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Abstract

Brewery spent grain represents approximately 85 % of total by-products generated in a brewery. Consisting of carbohydrates, fiber, minerals and low amounts of protein, the use of brewery spent grain is limited to the feeding of ruminants; however, its potential use should be investigated. The reuse of this by-product using microorganisms by solid-state fermentation process as the case of protein enrichment by single-cell protein incorporation is an alternative to ensure sustainability and generate commercially interesting products. In this context, the aim of this study was to grow Rhizopus oligosporus in brewery spent grain under different initial moisture contents and nitrogen sources to increase the protein content of the fermented material. After 7 days of fermentation, increase of 2–4 times in the crude protein and soluble protein content was verified, respectively, compared to unfermented brewery spent grain. The kinetics of protein enrichment demonstrated the possibility of application of this technique, which can be a great alternative for use in diets for animals.

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Acknowledgments

The authors wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq—The National Council for Scientific and Technological Development) for financial support (Process Number 444241/2014-0), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES—Committee for Professional Development of Higher Education Staff) for a research scholarship, and the Reall Chopp for brewery spent grain donation.

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Authors and Affiliations

  1. Escola de Agronomia, Universidade Federal de Goiás, Caixa Postal 131, Goiânia, GO, CEP 74.690-900, Brazil

    Marianny Silva Canedo, Flávio Alves da Silva & Francielo Vendruscolo

  2. Escola de Veterinária e Zootecnia, Universidade Federal de Goiás, Caixa Postal 131, Goiânia, GO, CEP 74.690-900, Brazil

    Fernanda Gomes de Paula

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  1. Marianny Silva Canedo
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  2. Fernanda Gomes de Paula
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  3. Flávio Alves da Silva
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  4. Francielo Vendruscolo
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Correspondence to Francielo Vendruscolo.

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Canedo, M.S., de Paula, F.G., da Silva, F.A. et al. Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation. Bioprocess Biosyst Eng 39, 1105–1113 (2016). https://doi.org/10.1007/s00449-016-1587-8

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  • DOI: https://doi.org/10.1007/s00449-016-1587-8

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