2026-04-13T13:33:27Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/20322025-10-22T11:17:10Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Boukid, Fatma
author
Pera, Joan
author
Parlade, Xavier
author
Castellari, Massimo
other
Indústries Alimentàries
other
Producció Vegetal
group
Protecció Vegetal Sostenible
group
Funcionalitat i Seguretat Alimentària
2025-10-22T11:17:10Z
2025-10-22T11:17:10Z
2022-11-11
Boukid, Fatma, Joan Pera, Javier Parladé, and Massimo Castellari. 2022. "Fungal Bioconversion Of Brewery By-Products". Quality Assurance And Safety Of Crops &Amp; Foods 14 (4): 202-211. doi:10.15586/qas.v14i4.1198.
1757-8361
http://hdl.handle.net/20.500.12327/2032
https://doi.org/10.15586/qas.v14i4.1198
Waste management of brewery by-products is economically and environmentally problematic. In the frame of bio-recycling, this study aims to investigate the bioconversion of brewery by-products by filamentous fungi. Pleurotus ostreatus and Lentinula edodes were grown on different substrates based on brewer’s spent grains (fresh and dry). Afterwards, fatty acids and sterols were determined. Following the selection of the suitable substrate composition for fungal growth, results showed that fatty acids composition of fungal biomasses varied significantly as a function of substrate and fungal strain. Interestingly, fungal fat might be used for human nutrition due to low SFA/UFA ratios (~0.2–0.4) within the same range of vegetal oils. Sterols profile of fungi biomass revealed the predominance of ergosterol. Also, it was found that the fungi growing on by-products slightly reduced the cholesterol contents. As such, this approach focusing on the bioconversion of by-products using fungi can provide biomasses with a fat composition suitable for feed and human consumption.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Fungal bioconversion of brewery by-products: assessment of fatty acids and sterols profiles
info:eu-repo/semantics/article