Impact of Solid State Fermentation on Nutritional and Physical Properties of Food Containing Brewers Spent Grains

机译：固态发酵对烧伤谷粒食品营养和物理性质的影响

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Brewer's spent grains (BSG), the key food processing by-product of beer manufacturing, is rich in dietary fiber and protein. However, BSG has limited use in food production due to its poor digestibility and texture. Therefore, this study aimed to investigate the effects of Rhizopus oligosporus (RO) solid-state fermentation (SSF) on the nutritional and physical properties of BSG containing food.

机译：Brewer的谷物（BSG），啤酒制造的关键食品加工副产品，富含膳食纤维和蛋白质。然而，由于其消化率和质地差，BSG由于其消化率和质地而有限。因此，本研究旨在探讨Rhizopus Oligosporus（RO）固态发酵（SSF）对含有食物的BSG的营养和物理性质的影响。

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期刊名称 Current Developments in Nutrition
作者
Xianfang Wang; Delia Pei Shan Lee; Jung Eun Kim;
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年(卷),期 2021(5),Suppl 2
年度 2021
页码 613
总页数 1
原文格式 PDF
正文语种
中图分类营养学;
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1. Solid State Fermentation of Brewer's Spent Grain Using Rhizopus sp. to Enhance Nutritional Value [J] . Ibarruri Jone, Cebrian Marta, Hernandez Igor Waste and biomass valorization . 2019,第12期

机译：用根霉菌种固态发酵啤酒糟粕。
2. Valorization of brewer's spent grain using fungi solid-state fermentation to enhance nutritional value [J] . Journal of Functional Foods . 2018,第期

机译：使用真菌固态发酵酿酒厂的储备谷物，以提高营养价值
3. Properties of Aspergillus flavus Cellulase Produced from Solid State Fermentation of Brewers’ Spent Grain (BSG) as Substrate [J] . F. A. Orji, E. N. Dike, A. K. Lawal, British Biotechnology Journal . 2016,第1期

机译：啤酒糟（BSG）固态发酵固态发酵产生的黄曲霉纤维素酶的特性
4. ANIMAL FEED PRODUCTION BY SOLID STATE FERMENTATION OF BREWER'S SPENT GRAINS AND MALT SPENT ROOTLETS WITH ASPERGILLUS AWAMORI, A. ORYZAE AND PHANEROCHAETE CHRYSOSPORIUM [C] . A.BEKATOROU, M.KANELLAKI, I.M.BANAT International Conference on Environmental Science and Technology . 2007

机译：通过固态发酵的动物饲料生产Brewer的谷物和麦芽植物的玉米氏菌，A. Oryzae和Phanerochaete Chrysosporium
5. Development of New Chip Products from Brewer's Spent Grain [D] . Garrett, Reann. 2020

机译：开发来自Brewer Chent Fall的新芯片产品
6. Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread [O] . Emma Neylon, Elke K. Arendt, Emanuele Zannini, 2021

机译：发酵作为一种振兴酿酒厂的粮食和高纤维面包的技术功能性和营养价值的工具
7. Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17 [O] . Yong Xing Tan, Wai Kit Mok, Jaslyn Lee, 2019

机译：使用Bacillus枯草芽孢杆菌WX-17改善营养简档的酿酒厂的固态发酵

Impact of Solid State Fermentation on Nutritional and Physical Properties of Food Containing Brewers Spent Grains

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