Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties.

Brewers' spent grains (BSG) were fermented with and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61-66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15-34 m/g of activity and 16-42 min of stability), foaming properties (16-30% capacity and 7-14% stability), and water/oil binding capacities (0.

Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.

Modern biotechnology holds great potential for expanding the scope of fermentation to create novel foods and improve the sustainability of food production.