ArticleApplied biochemistry and biotechnology2021
In Vitro Evaluation of Enriched Brewers' Spent Grains Using Bacillus subtilis WX-17 as Potential Functional Food Ingredients.
Article in Applied biochemistry and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 9 citations in OpenAlex.
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Effect of replacing concentrate diet with oat brewery waste on enteric methane emissions, nutrients intake, digestibility and compositional and functional abundances of rumen microbiota in growing male sheep.Frontiers in microbiology · 2026Article
- Phytochemical Analysis and Characterisation of Brewers' Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments.Foods (Basel, Switzerland) · 2025Article
- Brewer's spent grain: Unveiling innovative applications in the food and packaging industry.Comprehensive reviews in food science and food safety · 2025Review
- Oat Brewery Waste Decreased Methane Production and Alters Rumen Fermentation, Microbiota Composition, and CAZymes Profiles.Microorganisms · 2024Article
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Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted into soluble fibers after fermentation, giving an increase from 6.13 ± 0.42 to 9.37 ± 0.53 mg/100 g BSG. After in vitro digestion of unfermented and fermented BSG, various nutritional components were found to be higher in fermented BSG. Components such as amino acids and fatty acids gave a concentration of 1.635 ± 0.236 mg/mL and 6.35 ± 0.65 mg/mL, respectively. Additionally, vitamin K
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.