Brewery spent grain: chemical characteristics and utilization as an enzyme substrate

Khidzir, K.M. and Agamuthu, P. and Abdullah, N. (2010) Brewery spent grain: chemical characteristics and utilization as an enzyme substrate. Malaysian Journal of Science, 29 (1). pp. 41-51. ISSN 13943065

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Abstract

Grains in a brewery that have been removed of their sugar content is classified as a byproduct known as spent grain. It is a low-cost material and is available year-round. In Malaysia, approximately 15% of brewery spent grain (BSG) that is produced is salvaged and sold as feedstock supplement, while the remainder is discarded in landfills. This is a waste of a potentially useful resource. The chemical composition of fresh BSG was studied. Nine species of fungi were individually inoculated onto sterile BSG and solid state fermentation occurred without chemical adjustment or supplementation. Activity of lacease, lignin peroxidase, xylanase, amylase, carboxymethyl cellulase, protease and tannase was assayed. BSG consists of lignin and cellulose. High enzyme activity of lacease was shown by Pleurotus sajor-caju, Penicillium chrysogenum, and Aspergillus niger. This study is possibly the first to report lacease activity by solid state fermentation of spent grain.

Item Type: Article
Additional Information: Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, MALAYSIA
Uncontrolled Keywords: Brewery spent grain, Fungi, Hydrolytic enzymes, Solid state fermentation, Sustainable management, Waste reutilization
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Science > Institute of Biological Sciences
Depositing User: Miss Malisa Diana
Date Deposited: 06 Mar 2013 01:34
Last Modified: 16 Dec 2014 03:59
URI: http://eprints.um.edu.my/id/eprint/4981

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