Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isola...

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Bibliographic Details
Published in:Fermentation (Basel) 2019-06, Vol.5 (3), p.52
Main Authors: Tan, Yong Xing, Mok, Wai Kit, Lee, Jaslyn, Kim, Jaejung, Chen, Wei Ning
Format: Article
Language:English
Subjects:
Amino acids
Antioxidants
Bacillus subtilis
Breweries
brewers spent grain
By products
Carbohydrates
Cellulose
Chromatography
Fatty acids
Feeds
Fermentation
Food
Food processing
Glycolysis
Grain
Intermediates
Lipids
Metabolic flux
Metabolism
Metabolites
metabolomics
Microorganisms
nutrition
Nutritive value
pathway analysis
Polyphenols
Solid state fermentation
Tricarboxylic acid cycle
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Summary:Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to unfermented BSG, as determined by the marked difference in the level of metabolites. In total, 35 metabolites showed significant difference, which could be categorized into amino acids, fatty acids, carbohydrates, and tricarboxylic acid cycle intermediates. Pathway analysis revealed that glycolysis was upregulated, as indicated by the drop in the level of carbohydrate compounds. This shifted the metabolic flux particularly towards the amino acid pathway, leading to a 2-fold increase in the total amount of amino acid from 0.859 ± 0.05 to 1.894 ± 0.1 mg per g of BSG after fermentation. Also, the total amount of unsaturated fatty acid increased by 1.7 times and the total antioxidant quantity remarkably increased by 5.8 times after fermentation. This study demonstrates that novel fermentation processes can value-add food by-products, and valorized food waste could potentially be used for food-related applications. In addition, the study revealed the metabolic changes and mechanisms behind the microbial solid state fermentation of BSG.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation5030052