Revalorization of Brewer’s Spent Grain through Solid-State Fermentation with Pleurotus ostreatus var. florida

Name: Revalorization of Brewer’s Spent Grain through Solid-State Fermentation with Pleurotus ostreatus var. florida
License: https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Keywords: BREWER’S SPENT GRAIN

Datos de investigación

Revalorization of Brewer’s Spent Grain through Solid-State Fermentation with Pleurotus ostreatus var. florida

Autores: Pascual, Mariano Martin Icon

; Painefilú, Julio César Icon

; Ranalli, Natalia Icon

; Langenheim, Mariana Elsa Icon

; Campos, Marilina; Jursky, Valeria; Santos, Maria Victoria Icon

; Luquet, Carlos Marcelo Icon

Publicador: Consejo Nacional de Investigaciones Científicas y Técnicas

Fecha de depósito: 11/04/2025

Fecha de creación: 2023/2024

Clasificación temática:

Bioquímica y Biología Molecular; Bioprocesamiento Tecnológico, Biocatálisis, Fermentación

Resumen

The data presented arise from a study on the solid-state fermentation (SSF) of brewer's spent grain (BSG) using the mycelium of the edible fungus Pleurotus ostreatus var. florida under controlled conditions for 14 and 21 days. After drying and grinding the myceliated products, flours were obtained to evaluate the following variables: substrate consumption, proximal composition (proteins, ash, lipids, and carbohydrates), phytic acid, soluble phosphorus, ergothioneine, total phenolic compounds, and antioxidant activity measured by CUPRAC and ABTS assays.

Información Técnica

BSG was obtained from a local brewery in San Carlos de Bariloche, Argentina, and dried in a convection oven at 120 ºC for 2 h as a thin layer. It was then rehydrated to 65 % (w/w) and mixed with 1% CaSO4 and 0.25% CaCO3, followed by conditioning in polypropylene bags. After autoclaving, the substrate was inoculated with spawn and incubated in a growth chamber at 25 ºC, with 60-70% humidity and in darkness. After 14 and 21 days, the myceliated BSG was dried at 55 ºC for 24 h in a convection oven. Non–inoculated bags were used as control. Each treatment consisted of four replicates (n = 4).

Métodos

Treatments: non-inoculated, 14-day and 21-day. Substrate consumption (%): mycelial growth evaluated as the percentage of total dry mass (DM) consumed during the fermentation process according to Pascual et al. (2025) Proteins (g/100g DM): content of crude protein determined according to AOAC 984.13. Ash (g/100g DM): content of ash determined according to AOAC 942.05. Lipids (g/100g DM): content of crude lipid determined according to AOAC 945.16. Carbohydrates (g/100g DM): calculated by subtracting protein, lipid and ash contents from DM. Phytic acid (mg/g DM): content of phytic acid determined according to Haug and Lantzsch (1983). Total phosphorus and Acid-soluble phosphorus (mg/g DM): contents determined according to AOAC 965.17. Ergothioneine (mg/g DM): content of ergothioneine determined by HPLC according to Lee et al. (2009). Total Phenolic content (mg GAE/g DM): determined according to Santos et al. (1999). AC by CUPRAC (mg GAE/g DM): determined according to Apak et al. (2004). AC by ABTS (mg TE/g DM): antioxidant capacity determined according to Re et al. (1999). Abbreviations utilized ABTS 2,2?-azino-di-(3-ethylbenzthiazoline sulfonic acid) AC Antioxidant capacity BSG Brewer's Spent Grain CUPRAC CUPric Reducing Antioxidant Capacity DM Total dry mass GAE Galic acid equivalent SSF Solid-state Fermentation TEAC Trolox Equivalent AC

Palabras clave: BREWER’S SPENT GRAIN, SOLID-STATE FERMENTATION, PLEUROTUS OSTREATUS, NUTRIENT COMPOSITION

Alcance geográfico

.

Identificador del recurso

URI: http://hdl.handle.net/11336/258529

Colecciones

Datos de Investigación(INIBIOMA)
Datos de Investigación de INST. DE INVEST.EN BIODIVERSIDAD Y MEDIOAMBIENTE

Datos de Investigación(IPATEC)
Datos de Investigación de INSTITUTO ANDINO PATAGONICO DE TECNOLOGIAS BIOLOGICAS Y GEOAMBIENTALES

Citación

Pascual, Mariano Martin; Painefilú, Julio César; Ranalli, Natalia; Langenheim, Mariana Elsa; Campos, Marilina; Jursky, Valeria; Santos, Maria Victoria; Luquet, Carlos Marcelo; (2025): Revalorization of Brewer’s Spent Grain through Solid-State Fermentation with Pleurotus ostreatus var. florida. Consejo Nacional de Investigaciones Científicas y Técnicas. (dataset). http://hdl.handle.net/11336/258529

Condiciones de uso

Las buenas prácticas científicas esperan que se otorgue el crédito adecuado mediante una citación. Utilice un formato de citación y aplique estas normas de reutilización.

Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)