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 DPPH 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).

Tabla de contenidos

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 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 Singleton et al. (1999). AC by ABTS (mg TE/g DM): antioxidant capacity determined according to Stefanello et al. (2018). AC by DPPH (mg TE/g DM): antioxidant capacity determined according to Brand-Williams et al. (1995). Abbreviations utilized ABTS2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid) ACAntioxidant capacity DMTotal dry mass DPPH2,2-diphenyl-1-picrylhydrazyl GAEGalic acid equivalent TETrolox Equivalent

Otro

References AOAC (with Helrich, Kenneth). (1990). Official methods of analysis of the Association of official analytical chemists (15th ed). Association of official analytical chemists. Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol. 28, 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5 Haug, W., & Lantzsch, H. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426. https://doi.org/10.1002/jsfa.2740341217 Lee, W. Y., Park, E.-J., & Ahn, J. K. (2009). Supplementation of Methionine Enhanced the Ergothioneine Accumulation in the Ganoderma neo-japonicum Mycelia. Applied Biochemistry and Biotechnology, 158(1), 213-221. https://doi.org/10.1007/s12010-008-8322-0 Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Packer, L. (Ed.), Oxidants and Antioxidants Part A. Methods in Enzymol. Academic Press, 209. 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1 Stefanello, F.S., dos Santos, C.O., Bochi, V.C., Fruet, A.P.B., Soquetta, M.B., Dörr, A.C., Nörnberg, J.L., 2018. Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition. Food Chem. 239, 385–401. https://doi.org/10.1016/j.foodchem.2017.06.130

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

Alcance geográfico

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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

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