Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

• Main Authors: Rosa Schettino (Author), Michela Verni (Author), Marta Acin-Albiac (Author), Olimpia Vincentini (Author), Annika Krona (Author), Antti Knaapila (Author), Raffaella Di Cagno (Author), Marco Gobbetti (Author), Carlo Giuseppe Rizzello (Author), Rossana Coda (Author)
• Format: Book
• Published: MDPI AG, 2021-05-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Brewers' spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with <i>Lactiplantibacillus plantarum</i> PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as "high f...