Alessandroni Laura, Marconi Riccardo, Zannotti Marco, Ferraro Stefano, Dolezalova Tereza, Piatti Diletta, Namazzadeh Ghazal, Angeloni Simone, Sagratini Gianni
School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
School of Science and Technology, Chemistry Division, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
Foods. 2025 Jun 13;14(12):2081. doi: 10.3390/foods14122081.
Three types of solid waste are produced during beer fermentation: spent grain, hot trub, and residual yeast. While the first is used as livestock feed, the seconds has not yet found any real reapplication in the field of circular economy. The aim of this work is to study and characterize these two brewing wastes, i.e., hot trub and residual yeast, to evaluate their potential reuse in the agricultural field. Samples from top-fermented and bottom-fermented beers were chemically investigated. Initially, the safety was assessed via multi-detection analysis of 57 mycotoxins, and all samples were deemed safe. Subsequently, the chemical and elemental composition was examined via ICP-MS and microanalysis, along with phenolic compounds and antioxidant activity via HPLC and spectrophotometric determinations, to achieve a thorough characterization of these waste samples. The C/N ratio of residual yeast from top-fermented beer and hot trub of the bottom-fermented one were near the optimal one (10:1). This research marks an initial step towards repurposing brewery waste materials as fertilizers. The subsequent steps will involve the formulation and field trials.
谷壳、热凝固物和残余酵母。虽然第一种用作牲畜饲料，但第二种在循环经济领域尚未找到任何实际的再利用途径。这项工作的目的是研究和表征这两种酿造废物，即热凝固物和残余酵母，以评估它们在农业领域的潜在再利用价值。对上面发酵啤酒和下面发酵啤酒的样品进行了化学研究。首先，通过对57种霉菌毒素的多检测分析评估安全性，所有样品均被认为是安全的。随后，通过电感耦合等离子体质谱法（ICP-MS）和微量分析检测化学和元素组成，同时通过高效液相色谱法（HPLC）和分光光度法测定酚类化合物和抗氧化活性，以全面表征这些废物样品。上面发酵啤酒的残余酵母和下面发酵啤酒的热凝固物的碳氮比接近最佳值（10:1）。这项研究标志着将啤酒厂废料用作肥料的第一步。后续步骤将包括配方制定和田间试验。
