AI Article Synopsis
- Spent grains, a byproduct of brewing, make up 80-85% of the waste generated during the brewing process and are rich in nutrients like carbohydrates, proteins, and vitamins.
- There is a need for efficient and cost-effective methods to transform these grains into valuable products through microbial fermentation, which has potential applications in various industries.
- The review highlights the challenges faced in this valorization process, including transportation, treatment costs, and fermentation strategies, emphasizing the need for further research to improve market viability.
Article Abstract
Spent grains are one of the lignocellulosic biomasses available in abundance, discarded by breweries as waste. The brewing process generates around 25-30% of waste in different forms and spent grains alone account for 80-85% of that waste, resulting in a significant global waste volume. Despite containing essential nutrients, i.e., carbohydrates, fibers, proteins, fatty acids, lipids, minerals, and vitamins, efficient and economically viable valorization of these grains is lacking. Microbial fermentation enables the valorization of spent grain biomass into numerous commercially valuable products used in energy, food, healthcare, and biomaterials. However, the process still needs more investigation to overcome challenges, such as transportation, cost-effective pretreatment, and fermentation strategy. to lower the product cost and to achieve market feasibility and customer affordability. This review summarizes the potential of spent grains valorization microbial fermentation and associated challenges.
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| http://dx.doi.org/10.1080/07388551.2023.2286430 | DOI Listing |
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