Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enh...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Cooray, Sachindra T. [verfasserIn] Chen, Wei Ning [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids

Übergeordnetes Werk:	Enthalten in: Journal of functional foods - Amsterdam [u.a.] : Elsevier, 2009, 42, Seite 85-94
Übergeordnetes Werk:	volume:42 ; pages:85-94

DOI / URN:	10.1016/j.jff.2017.12.027

Katalog-ID:	ELV002083523

Internformat


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520			\|a Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials.
650		4	\|a Fermentation
650		4	\|a Waste valorization
650		4	\|a Metabolomics
650		4	\|a GC–MS
650		4	\|a Nutrition
650		4	\|a Amino acids
700	1		\|a Chen, Wei Ning \|e verfasserin \|0 (orcid)0000-0003-1111-5076 \|4 aut
773	0	8	\|i Enthalten in \|t Journal of functional foods \|d Amsterdam [u.a.] : Elsevier, 2009 \|g 42, Seite 85-94 \|h Online-Ressource \|w (DE-627)587138432 \|w (DE-600)2467241-5 \|w (DE-576)302178430 \|x 1756-4646 \|7 nnns
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912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
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912			\|a GBV_ILN_370
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912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
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912			\|a GBV_ILN_2059
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912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2070
912			\|a GBV_ILN_2086
912			\|a GBV_ILN_2088
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912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
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912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 42 \|h 85-94

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publishDate	2017
allfields	10.1016/j.jff.2017.12.027 doi (DE-627)ELV002083523 (ELSEVIER)S1756-4646(17)30751-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 Cooray, Sachindra T. verfasserin aut Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials. Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids Chen, Wei Ning verfasserin (orcid)0000-0003-1111-5076 aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 42, Seite 85-94 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:42 pages:85-94 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 42 85-94
spelling	10.1016/j.jff.2017.12.027 doi (DE-627)ELV002083523 (ELSEVIER)S1756-4646(17)30751-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 Cooray, Sachindra T. verfasserin aut Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials. Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids Chen, Wei Ning verfasserin (orcid)0000-0003-1111-5076 aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 42, Seite 85-94 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:42 pages:85-94 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 42 85-94
allfields_unstemmed	10.1016/j.jff.2017.12.027 doi (DE-627)ELV002083523 (ELSEVIER)S1756-4646(17)30751-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 Cooray, Sachindra T. verfasserin aut Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials. Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids Chen, Wei Ning verfasserin (orcid)0000-0003-1111-5076 aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 42, Seite 85-94 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:42 pages:85-94 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 42 85-94
allfieldsGer	10.1016/j.jff.2017.12.027 doi (DE-627)ELV002083523 (ELSEVIER)S1756-4646(17)30751-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 Cooray, Sachindra T. verfasserin aut Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials. Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids Chen, Wei Ning verfasserin (orcid)0000-0003-1111-5076 aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 42, Seite 85-94 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:42 pages:85-94 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 42 85-94
allfieldsSound	10.1016/j.jff.2017.12.027 doi (DE-627)ELV002083523 (ELSEVIER)S1756-4646(17)30751-X DE-627 ger DE-627 rda eng 630 640 610 DE-600 Cooray, Sachindra T. verfasserin aut Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value 2017 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials. Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids Chen, Wei Ning verfasserin (orcid)0000-0003-1111-5076 aut Enthalten in Journal of functional foods Amsterdam [u.a.] : Elsevier, 2009 42, Seite 85-94 Online-Ressource (DE-627)587138432 (DE-600)2467241-5 (DE-576)302178430 1756-4646 nnns volume:42 pages:85-94 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 42 85-94
language	English
source	Enthalten in Journal of functional foods 42, Seite 85-94 volume:42 pages:85-94
sourceStr	Enthalten in Journal of functional foods 42, Seite 85-94 volume:42 pages:85-94
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Fermentation Waste valorization Metabolomics GC–MS Nutrition Amino acids
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of functional foods
authorswithroles_txt_mv	Cooray, Sachindra T. @@aut@@ Chen, Wei Ning @@aut@@
publishDateDaySort_date	2017-01-01T00:00:00Z
hierarchy_top_id	587138432
dewey-sort	3630
id	ELV002083523
language_de	englisch
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author	Cooray, Sachindra T.
spellingShingle	Cooray, Sachindra T. ddc 630 misc Fermentation misc Waste valorization misc Metabolomics misc GC–MS misc Nutrition misc Amino acids Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
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title	Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
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title_full	Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
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title_sort	valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
title_auth	Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
abstract	Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials.
abstractGer	Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials.
abstract_unstemmed	Brewer’s spent grain (BSG) is a nitrogen and fiber rich waste generated in high volumes in beer manufacturing. Here we have investigated the use of fermentation for value addition to this waste material. In this study we use solid-state fermentation (SSF) using food grade Rhizopus oligosporus to enhance its nutrient content by valorization of BSG. Subsequently, untargeted GC–MS (Gas chromatography mass spectrometry) based metabolomics was used to analyse the constituents. We investigated different solvents to extract extracellular metabolites and best derivatization method, where methanol and silylation provided best results. We observed significant levels of metabolite changes in amino acids, citric acid, vitamins and antioxidants. This data provided insight on metabolites variations during fermentation, proving that fermentation enhanced BSG’s nutrient content. Hence, data from metabolomics studies can be used to find novel applications for food wastes and innovative processing methods for valorization of waste materials.
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title_short	Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value
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up_date	2024-07-06T23:33:46.870Z
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Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value

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