Solid state fermentation of brewers’ spent grains for improved nutritional profile using Bacillus subtilis WX-17

• 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: Engineering::Chemical engineering; Solid State Fermentation; Brewers Spent Grain
• Online Access: https://hdl.handle.net/10356/143928
• Institution: Nanyang Technological University

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...