Xylitol production from brewer’s spent grain via Pichia fermentans fermentation: optimization, scaling, and isolation

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dc.contributor.authorMathur, Srishti
dc.contributor.authorKumar, Dinesh
dc.contributor.authorKumar, Vinod
dc.contributor.authorVerma, Rachna
dc.contributor.authorLalhlenmawia, H.
dc.contributor.authorKumar, Deepak
dc.date.accessioned2025-03-20T14:46:18Z
dc.date.available2025-03-20T14:46:18Z
dc.date.freetoread2025-03-20
dc.date.issued2025-03-06
dc.date.pubOnline2025-03-06
dc.description.abstractThe primary aim of this study was to investigate the novel application of brewer’s spent grain (BSG), a waste byproduct from the brewing industry, as sustainable and cost‐effective feedstock for xylitol production using the yeast Pichia fermentans. The process encompassed fermentation optimization, scale‐up, and then downstream processing to produce xylitol. Shake flask fermentation was employed to determine optimal conditions, evaluating key parameters including inoculum concentration (12.5%), feedstock (50%), pH (7.0), temperature (30°C), incubation time (96 h), and agitation speed (150 RPM) with a maximum xylitol production of 32.74 g/L. The yield of xylitol increased to 34.57 g/L by scaling up in an 8‐L bioreactor within an incubation time of 72 h. Downstream processing, including centrifugation, charcoal treatment, and ethanol purification was performed successfully, recovering xylitol crystals with a purity of 85.90%. Characterization using X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and high‐performance liquid chromatography (HPLC) confirmed the purity and composition of crystals. This research highlights the economic and environmental advantages of utilizing BSG for xylitol production, offering a sustainable route over conventional substrates.
dc.description.journalNameJournal of Food Processing and Preservation
dc.identifier.citationMathur S, Kumar D, Kumar V, et al., (2025) Xylitol production from brewer’s spent grain via Pichia fermentans fermentation: optimization, scaling, and isolation. Journal of Food Processing and Preservation, Volume 2025, Article number 9721088
dc.identifier.eissn1745-4549
dc.identifier.elementsID566585
dc.identifier.issn0145-8892
dc.identifier.paperNo9721088
dc.identifier.urihttps://doi.org/10.1155/jfpp/9721088
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/23627
dc.identifier.volumeNo2025
dc.languageEnglish
dc.language.isoen
dc.publisherWiley
dc.publisher.urihttps://onlinelibrary.wiley.com/journal/jfpp
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectbrewer's spent grain (BSG)
dc.subjectdownstream processing
dc.subjectfermentation
dc.subjectPichia fermentans
dc.subjectvalorization
dc.subjectxylitol
dc.subject4004 Chemical Engineering
dc.subject30 Agricultural, Veterinary and Food Sciences
dc.subject40 Engineering
dc.subject3006 Food Sciences
dc.subjectFood Science
dc.titleXylitol production from brewer’s spent grain via Pichia fermentans fermentation: optimization, scaling, and isolation
dc.typeArticle
dcterms.dateAccepted2025-02-12

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