Sustainable Valorization of Brewer’s Spent Grain via Submerged Fermentation Using Talaromyces stollii for Laccase and Phenolic Compounds Production
2025
Eric Coelho S. Lima | Ana Caroline B. do Nascimento | Rodrigo P. do Nascimento | Ivaldo Itabaiana
Brewer&rsquo:s spent grain (BSG) is the main solid byproduct of the brewing industry, generated in large quantities worldwide. Its high organic content and availability make it an attractive substrate for biotechnological valorization and recycling within a circular economy framework, contributing to the recovery and reuse of agro-industrial residues. This study investigates the potential of Talaromyces stollii I05.06 to simultaneously produce laccase and release phenolic compounds through submerged fermentation (SmF) using BSG as the sole carbon source. Initial SmF trials confirmed the fungus&rsquo:s capacity to metabolize BSG. Subsequent fermentations with phosphate buffer supplementation (100 mM) significantly enhanced laccase activity (1535 ±: 151.6 U·:L&minus:1 on day 5) and phenolic content (6.28 ±: 0.07 mg GAE per 100 g on day 1 with 50 mM buffer). However, the addition of typical laccase inducers (Cu2+ and Mn2+) led to inhibitory effects. The results highlight T. stollii I05.06 as a promising microorganism for the integrated valorization of BSG, contributing to sustainable agro-industrial waste management and the development of value-added bioproducts.
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