In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

• Main Authors: Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning
• Other Authors: School of Chemical and Biomedical Engineering
• Format: Article
• Language: English
• Published: 2022
• Subjects: Engineering::Bioengineering; Nutrition; Food Ingredients
• Online Access: https://hdl.handle.net/10356/155158
• Institution: Nanyang Technological University

Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted in...