Nutritional and logarithmic fungal count of brewery spent grain in different conservation techniques and brewery factories’

Kitaw, Getu; Terefe, Geberemariyam; Faji, Mulisa

doi:10.1007/s11274-022-03307-3

Cited by 4 publications

(2 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding is corroborated by Refs. [ [25] , [26] , [27] ] who noted that salt is crucial to prevent spoilage (fewer yeast and mold microbial populations) of WBSG and to improve in situ dry matter and crude protein degradability. According to farmers (100%), adding salt to WBSY is beneficial for increasing palatability and storage time.…”

Section: Resultsmentioning

confidence: 99%

Dairy farmer’s perception on feeding, conservation, and constraints of brewery by-products utilization in selected districts of Ethiopia

Terefe

Kitaw

Dejene

et al. 2023

Heliyon

Self Cite

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Dairy farmer’s perception on feeding, conservation, and constraints of brewery by-products utilization in selected districts of Ethiopia

Terefe

Kitaw

Dejene

et al. 2023

Heliyon

Self Cite

View full text Add to dashboard Cite

“…The observed TFCs for the spent grain samples were BB (1.46 log (CFU/mL)), BW (1.86 log (CFU/mL)), BR (1.33 log (CFU/mL)), BM (1.54 log (CFU/mL)) and BF (2.040 log (CFU/mL)). The fungal viable counts of spent grains recorded were higher than 104 CFU/g [72], and the values ranged from 1.8-5 log (CFU/g) [73]. TFC for the spent grains can vary widely depending on factors such as the initial grain quality, the conditions in which it was processed and stored, and the specific fungal species present.…”

Section: Total Fungal Count (Tfc)mentioning

confidence: 98%

Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties

Kumar,

Anisha,

Kaushik

et al. 2023

Sustainability

View full text Add to dashboard Cite

The potential of spent grains as a source of valuable compounds with various properties has gained attention. They are the by-product of the brewing process, typically resulting from the beer-making process. Five different mixed combinations of spent grains of barley, wheat, rice, maize and finger-millet were formulated and further analyzed and compared. Barley and wheat (BW), barley and rice (BR), barley and maize (BM), and barley and finger-millets (BF) were mixed in a ratio of 1:1 (w/w) and ground into a fine powder to study their techno-functional, phytochemical and in vitro properties. The techno-functional, phytochemical and in vitro properties of barley and maize (BM) were found to be the best choice, making it a promising candidate for applications in value-added products. The WAI (water absorption index) of BM (5.03 g/g) was the highest compared to BB (3.20 g/g), BF (3.56 g/g), BR (4.10 g/g) and BW (4.33 g/g), whereas the WSI (water solubility index) and OAC (oil absorption capacity) of BM (7.06% and 1.90 g/g, respectively) were lower than BW (7.60% and 2.24 g/g, respectively), BR (8.20% and 2.30 g/g, respectively), BF (9.67% and 2.57 g/g, respectively) and BB (10.47% and 2.70 g/g, respectively). A higher percentage of inhibition of DPPH (44.14%) and high phenolic and flavonoid contents (72.39 mg GAE/gm and 66.03 mg QE/gm, respectively) were observed in BM. It also showed higher in vitro properties like amylase and lipase inhibition assay (89.05% and 62.34%, respectively) than the other combinations. The present study provides valuable information about the differences between spent grain varieties and their combinations, with potential applications in various industries.

show abstract

Effects of brewer's spent yeast inclusion level and ensiling duration on fermentative, fungal load dynamics, and nutritional characteristics of brewer's spent yeast-based silage

Yadessa,

Tamir,

Kitaw

et al. 2023

Heliyon

Self Cite

View full text Add to dashboard Cite

Nutritional and logarithmic fungal count of brewery spent grain in different conservation techniques and brewery factories’

Cited by 4 publications

References 20 publications

Dairy farmer’s perception on feeding, conservation, and constraints of brewery by-products utilization in selected districts of Ethiopia

Dairy farmer’s perception on feeding, conservation, and constraints of brewery by-products utilization in selected districts of Ethiopia

Combinations of Spent Grains as Sources of Valuable Compounds with Highly Valuable Functional and Microbial Properties

Effects of brewer's spent yeast inclusion level and ensiling duration on fermentative, fungal load dynamics, and nutritional characteristics of brewer's spent yeast-based silage

Contact Info

Product

Resources

About