- Title
- Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation
- Creator
- Ahuja, Vishal; Chauhan, Shikha; Purewal, Sukhvinder Singh; Mehariya, Sanjeet; Patel, Anil Kumar; Kumar, Gopalakrishnan; Megharaj, Mallavarapu; Yang, Yung-Hun; Bhatia, Shashi Kant
- Relation
- Critical Reviews in Biotechnology Vol. 44, Issue 7, p. 1367-1385
- Publisher Link
- http://dx.doi.org/10.1080/07388551.2023.2286430
- Publisher
- Taylor & Francis
- Resource Type
- journal article
- Date
- 2024
- Description
- 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 via microbial fermentation and associated challenges.
- Subject
- brewer's spent grains; microbial fermentation; pretreatment; valorization; energy; biopolymer; SDG 7; Sustainable Development Goal
- Identifier
- http://hdl.handle.net/1959.13/1511855
- Identifier
- uon:56551
- Identifier
- ISSN:0738-8551
- Language
- eng
- Reviewed
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