Characterization and determination of brewer's solid wastes composition

Abstract

Agro-industrial wastes are produced in large quantities around the world from the processing and manufacturing of food and beverages. The disposal of these wastes into the environment leads to damage to ecosystems owing to their composition rich in organic matter. In this context it may be noted that the brewing industry, whose production process includes processing steps and fermentation of vegetable raw materials such as barley and/or other grains used as adjuncts and hops, generates various byproducts. The worldwide consumption of these beverages and the current model of breweries, which includes production on a large scale, lead to the generation of large amounts of brewery waste, namely spent grain, hot trub and residual yeast. Owing to its composition, these residues exhibit significant potential for application in bioprocess technologies. In this study the three residues mentioned had their composition determined as a function of moisture, ash, total organic carbon (TOC), total and soluble nitrogen, reducing sugar and soluble free amino nitrogen. Moreover, the residues were characterized for total acidity, pH and chemical oxygen demand (COD) of total and soluble fractions. The three residues evaluated had high moisture content (>80%) and high organic matter content (TOC and COD,~50% and >1000 mg/g, respectively), which can highlights the significant protein fraction (almost 50% for hot trub and residual yeast), suggesting the possibility of using these wastes for recovery.

Biovalorization of brewers’ spent grain for the production of laccase and polyphenols

“…Literature data on hemicellulose content vary from 19.2 to 41.9% DM , while the measured content in this study was 20% DM . The value of ash content (5.36% DM ) was slightly higher in comparison to literature data (1.1 to 4–6% DM ) .…”

“…There are data in the literature on soluble sugars concentration in aqueous brewer spent grains hydrolyses. Mathias et al (40) reported that the soluble fraction of BSG used in their study contained 0.65% DM of reducing sugars.…”

“…Mathias et al . reported that the soluble fraction of BSG used in their study contained 0.65% DM of reducing sugars.…”

Ammonium Acetate Enhances the Attractiveness of a Variety of Protein-Based Baits to Female Ceratitis capitata (Diptera: Tephritidae)

“…Flies were tested when they were 12 to 15 d old, and protein was removed 19 h prior to fly release in the observation cages to elicit a moderate level of protein hunger (Piñero et al 2011 (4) beer waste. Although the composition of beer waste was unknown, beer waste typically contains (in dry matter) proteins (50-70%), hops bitter substances non isomerized (10-20%), phenolic compounds (5-10%), carbohydrates (4-8%), and fatty acids (1-2%) (Mathias et al 2015). Beer waste samples were provided by Qinge Ji, Fujian Agriculture and Forestry University, Fuzhou, China.…”

Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation

“…Therefore, their final disposal in the environment is difficult, suggesting their use for applications in industrial bioprocesses (4)(5)(6). In previous studies, Mathias et al (1,7) have studied the characteristics and composition of these wastes and their potential applications in biotechnology.…”