Repurposing Tempeh Fermentation: a Promising Protein Source Using Food Residues and Edible Filamentous Fungi

Abstract

Brewers' spent grains (BSG) are the main by-product of the brewery industry, accounting for more than 80 % of total produced by-products. Although this matrix is primarily composed of hemicellulose, cellulose, protein and lignin, the current end-of-life scenario for BSG is as livestock feed. In the present study, a valorisation approach for BSG that uses an edible fungus (Rhizopus oligosporus) in solid state fermentations (SSF) is proposed. First, a microbiological characterization is performed, to shed light on the indigenous microorganisms that are present in the BSG matrix. Then, an appropriate technology approach is used for the SSF that can be conducted both at laboratory and household levels. In the SSF experiments, different temperature (30-35 °C), mass of BSG substrate, inoculum ratio (10 and 15 % v/m) and drilling patters for the aeration of the systems are investigated. The fermentation products were characterized by preparing homogenized samples; it was registered an increase in protein content (5-64%), a slight acidification (?pH=0.1-1.2), a decrease of °Brix and the loss of organic matter (and water). The formation of the tempeh cakes was variable, and the differences are analyzed in terms of the operational parameters of each studied batch.