Evidence map›Paper›PMID 42133254›Full record

ArticleBioresources and bioprocessing2026

Fermentation of brewer's spent grains by Pleurotus ostreatus: process optimization by response surface methodology.

Victoria-Luisa Hrazdil, Paula Hallmann, Josephine Dresler, Marco A Fraatz, Holger Zorn

Abstract read
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In one paragraph

Article in Bioresources and bioprocessing, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Victoria-Luisa HrazdilInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.
Paula HallmannInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.
Josephine DreslerFraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392, Giessen, Germany.
Marco A FraatzInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.
Holger ZornInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany. holger.zorn@uni-giessen.de.ORCID http://orcid.org/0000-0002-8383-8196

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To achieve high-value utilization of brewer's spent grains and to produce protein-rich food ingredients, brewer's spent grains were upcycled by a liquid fungal fermentation and the fermentation conditions were optimized. Brewer's spent grains (BSG) represent the most abundant by-product of the brewing industry. Although BSG are food-grade, their direct use in food is limited because of sensory changes of the products. In this study, screening experiments revealed that black beer spent grains could be efficiently upcycled by submerged fermentation with the edible fungus Pleurotus ostreatus. The conditions of the fermentation of BSG with P. ostreatus were optimized using response surface methodology, including the parameters substrate concentration, inoculum volume, initial pH value, and temperature. As no separation between BSG and mycelium was possible after the fermentation, ergosterol was used as a biomarker to determine the fungal growth. As optimum conditions, a BSG concentration of 17 g L

Indexed as

Brewer’s spent grainsPleurotus ostreatusResponse surface methodologySubmerged fermentation

Identifiers

PMID42133254
PMCPMC13176399

What OpenQuestion holds

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Registered trials

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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.