Christian H., Q.K. Chong, S. Ho, F. Natali, M. Weingarten and E.C. Peterson, "Microbiome evolution of brewer’s spent grain and spent coffee ground solid sidestreams under industrial storage conditions," Appl. Sci. 2024, 14(21), 9759; https://doi.org/10.3390/app14219759
Abstract:
Abstract: Brewer’s spent grain (BSG) and spent coffee ground (SCG) are solid sidestreams from
beverage production increasingly being upcycled into food, feed and other value-added products.
These solid sidestreams are prone to microbial spoilage, negatively impacting their upcycling potential.
Three samples each of BSG and SCG were obtained from generators and recycling facilities in
Singapore, and their chemical, elemental, and microbial composition was characterized. The spoilage
mechanisms were investigated during storage under anaerobic and aerobic conditions. Bacterial
loads of sidestreams were low from craft brewery and café sources (<1 and 3.53 ± 0.03 log10 CFU/g)
and high from recycling facilities (>6 log10 CFU/g). The microbiome of BSG from recycling facilities
was dominated by Bacilli, and B. coagulans was identified as the most prevalent species. SCG from
recycling facilities was dominated by lactic acid bacteria, with L. panis being the most prevalent
species. Storage up to 14 days under anaerobic conditions led to further bacterial proliferation mainly
by Bacilli, lactic acid bacteria, and acetic acid bacteria, while aerobic storage led to extensive fungal
contamination, including potential aflatoxin-producing Aspergillus flavus. The results shed light on
the spoilage mechanisms, while highlighting the short shelf-life and food safety risks of BSG and
SCG to inform valorization strategies.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR) - Singapore Food Story R&D Programme Theme 2 IAF-PP Cycle 2 on Advanced Biotech-Based Protein Production Programme
Grant Reference no. : A21H7a0132
This research / project is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR) - Singapore Food Story R&D Programme Theme 2: Future Foods—Whitespace Programme for Shared Lab Facilities
Grant Reference no. : W22W2D0001
This research / project is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR) - Singapore Food Story (SFS) R&D Programme 1.0 Theme 2 Future Foods: Shared Lab Facilities Whitespace Funding
Grant Reference no. : W23W2D0012
This research / project is supported by the Singapore Institute Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) - Central Funds, Council Strategic Funds, BMRC programs
Grant Reference no. : C210314014
This research / project is supported by the Singapore Institute Food & Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) - Central Funds, Council Strategic Funds, BMRC programs
Grant Reference no. : C210314016
This research / project is supported by the Agency for Science, Technology and Research (A*STAR) - Urban and Green Technology Horizontal Technology Coordinating Office
Grant Reference no. : C211718009
Description:
Published open access at Christian H., Q.K. Chong, S. Ho, F. Natali, M. Weingarten and E.C. Peterson, "Microbiome evolution of brewer’s spent grain and spent coffee ground solid sidestreams under industrial storage conditions," Appl. Sci. 2024, 14(21), 9759; https://doi.org/10.3390/app14219759