Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers’ spent grains

• Main Authors: Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning
• Other Authors: Interdisciplinary Graduate School (IGS)
• Format: Article
• Language: English
• Published: 2020
• Subjects: Engineering::Chemical engineering; Food Science; Submerged Fermentation
• Online Access: https://hdl.handle.net/10356/145354
• Institution: Nanyang Technological University

Food processing generates side streams that are not fully utilized and typically treated as waste materials. One of such food by-product, brewers’ spent grains (BSG) are disposed in huge quantities from the beer industry annually. Submerged fermentation of BSG using Bacillus subtilis WX-17, without...