Solid state fermentation of brewers’ spent grains for improved nutritional profile using Bacillus subtilis WX-17
Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isola...
Saved in:
Main Authors: | Tan, Yong Xing, Mok, Wai Kit, Lee, Jaslyn, Kim, Jaejung, Chen, Wei Ning |
---|---|
Other Authors: | School of Chemical and Biomedical Engineering |
Format: | Article |
Language: | English |
Published: |
2020
|
Subjects: | |
Online Access: | https://hdl.handle.net/10356/143928 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Nanyang Technological University |
Language: | English |
Similar Items
-
Evaluation of brewers’ spent grain as a novel media for yeast growth
by: Cooray, Sachindra T., et al.
Published: (2017) -
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning
by: Chai, Kong Fei, et al.
Published: (2024) -
Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
by: Chin, Yi Ling, et al.
Published: (2023) -
IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS
by: WANG XIANFANG
Published: (2022) -
Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers’ spent grains
by: Tan, Yong Xing, et al.
Published: (2020)