Efeito da concentração da levedura Saccharomyces cerevisiae no enriquecimento proteico do bagaço de malte por fermentação em estado sólido

Abstract

Nowadays, corporations are always looking for new alternative use for side-products from industries. A good example is brewers’ spent grains, which are produced in large quantities and has nutritional quality to be used as cattle feed. Although it is already used in nature, its nutritional value could be enhanced, creating better quality cattle feed. The main article objective was to evaluate the effects in protein enrichment after the solid-state fermentation using Saccharomyces cerevisiae at 10% and 15% in concentration with brewers’ spent grain as substrate (amounts of 50 g and 80 g). The usage of 15% yeast using 80 grams of malt bagasse achieve an amount of 45.40% of crude protein after 48 hours of fermentation. For 10% of yeast, the amount was of 40.03% also using 80 grams. The brewers’ spent grain crude protein in dry matter was 24.77% for the in nature product. Considering that the experiment occurred at 30°C temperature, the sample drying occurred during the fermentation. It was found that the smaller samples had a bigger decrease in the humidity percentage if compared to the bigger samples. The brewers’ spent grain has great potential as nutritional supplement. For that, should be considered which are the use purpose for the enriched products as well as its nutritional characteristics, adapting the fermentation process. Depending on which nutritional values the product need, it could be controlled with the amount of yeast, substrate (brewers’ spent grain) and fermentation time.