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Effect of Ohmic Heating Pretreatment on Enzyme Production by Solid-State Fermentation of Brewer’s Spent Grain
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Effect of Ohmic Heating Pretreatment on Enzyme Production by Solid-State Fermentation of Brewer’s Spent Grain
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Effect of Ohmic Heating Pretreatment on Enzyme Production by Solid-State Fermentation of Brewer’s Spent Grain
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Journal Article
Effect of Ohmic Heating Pretreatment on Enzyme Production by Solid-State Fermentation of Brewer’s Spent Grain
2025
Overview
Solid-state fermentation (SSF) involves the growth of microorganisms on solid substrates, mimicking natural environments of many species. Due to sustainability concerns, transforming agro-industrial by-products into value-added products through SSF has been increasingly studied. Brewer’s spent grain (BSG), the main by-product of beer production, mostly consists of barley grain husks, making BSG a great support for microorganism cultivation. Although autoclaving remains the standard sterilization and pretreatment method of substrates, electric field technologies and their attendant ohmic heating (OH) have great potential as an alternative technology. In the present work, pretreatment of BSG by OH was explored in SSF with Aspergillus niger to produce commercially valuable enzymes. OH favored the solubilization of phenolic compounds, total protein, and reducing sugars significantly higher than autoclaving. SSF of treated BSG led to the production of lignocellulosic enzymes, with xylanases being the most active, reaching 540 U/g, a 1.5-fold increase in activity compared to autoclaved BSG. Protease activity was also improved 1.6-fold by OH, resulting in 49 U/g. Our findings suggest that OH treatment is an effective alternative to autoclaving and that its integration with SSF is a sustainable strategy to enhance by-product valorization through enzyme production with many industrial applications, according to circular economy guidelines.
