Effect of storage conditions on the microbial ecology and biochemical stability of cell wall components in brewers' spent grain.
The composition of brewers' spent grain (BSG) makes it susceptible to microbial attack and chemical deterioration. This can constrain its appeal as an industrial feedstock. The current study has monitored the effects of BSG storage as fresh material (20 degrees C), refrigerated and autoclaved, measured against frozen material in relation to microbial proliferation and modification to plant cell wall polysaccharides and component phenolic acids. At 20 degrees C there was a rapid colonization by microbes and an associated loss of components from BSG. Refrigeration gave a similar but lower level response. When stored frozen, BSG showed no changes in composition but autoclaving resulted in a solubilization of polysaccharides and associated phenolics. Changes were associated with the temperature profile determined during autoclaving and were also partially due to the breakdown of residual starch. Losses of highly branched arabinoxylan (AX) and the related decrease in ferulic acid cross-linking were also found. The results confirm the need for storage stabilization of BSG and demonstrate that the methods selected for stabilization can themselves lead to a substantial modification to BSG.
Sustainability of the Food Chain Exploitation Platform, Institute of Food Research, Norwich Research Park, Colney, Norwich, U.K. jim.robertson@bbsrc.ac.uk
James A
JA
Robertson
Kerry J A
KJ
I'Anson
Tim F
TF
Brocklehurst
Craig B
CB
Faulds
Keith W
KW
Waldron
D001419:Bacteria / Q000302:isolation & purification; D018407:Bacterial Physiological Phenomena; D002473:Cell Wall / Q000737:chemistry* / Q000382:microbiology; D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D005658:Fungi / Q000302:isolation & purification / Q000502:physiology; D013696:Temperature