Biovalorization of brewers’ spent grain for the production of laccase and polyphenols |
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| Authors: | Marina Ti?ma Anita Juri? Ana Buci?‐Koji? Mario Panji?ko Mirela Planini? |
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| Affiliation: | 1. J. J. Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia;2. University of Mostar, Faculty of Agronomy and Food Technology, Mostar, Bosnia and Herzegovina;3. Herzegovian Brewery, Bi??e polje bb, Mostar, Bosnia and Herzegovina;4. CROTEH – Sustainable Technologies Development Centre Ltd., Zagreb, Croatia |
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| Abstract: | Brewers’ spent grain (BSG) is the main solid by‐product of the brewing process and is typically disposed of as cattle feed. In this study, BSG was evaluated as a substrate for the production of polyphenols and the lignin‐degrading enzyme laccase using fungal solid‐state fermentation by Trametes versicolor. Laccases are finding increasing applications in the food industry and polyphenols have benefits for human health. After 14 days of fermentation with T. versicolor, there was a 3.4‐fold increase in the extraction of total polyphenols compared with untreated BSG. Using BSG as the sole source of carbon and nitrogen, maximum laccase activity was achieved after seven days of treatment with an activity of 560 U/L. Based on these results, BSG is suggested to be a good lignocellulose waste material to produce value‐added products such as the enzyme laccase and polyphenols. Copyright © 2018 The Institute of Brewing & Distilling |
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| Keywords: | brewers’ spent grains laccase production polyphenols solid‐state fermentation Trametes versicolor |
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