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

• المؤلفون الرئيسيون: Tan, Yong Xing, Mok, Wai Kit, Lee, Jaslyn, Kim, Jaejung, Chen, Wei Ning
• مؤلفون آخرون: School of Chemical and Biomedical Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2020
• الموضوعات: Engineering::Chemical engineering; Solid State Fermentation; Brewers Spent Grain
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/143928

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...