Biological activity of composts obtained from hop waste generated during the brewing

Author:

Kopeć MichałORCID,Mierzwa-Hersztek MonikaORCID,Gondek KrzysztofORCID,Wolny-Koładka KatarzynaORCID,Zdaniewicz MarekORCID,Jarosz RenataORCID

Abstract

AbstractNew ways of managing hop sediments from brewing and fermentation of beer are constantly being sought and the existing ones improved as part of the circular economy. These wastes are not generated in large amounts, but the absence of their proper characteristics may lead to further processing errors. The study analyses the composting of hop waste under laboratory conditions and the effects of the biological activity of composts introduced into the soil. The study was carried out on two-hop sediments from two different technological stages of beer production: hot trub (HT) and spent hops (SH). Chemical, microbiological and biochemical analyses, as well as the assessment of phytotoxicity to Lepidium sativum L., were performed in the materials. The results proved that, due to their formation technology, the tested feedstocks are safe from an epidemiological point of view and are not a source of microbial contamination. Inhibitory properties for plant development were found for HT and it most likely results from the organic compound content. The mineral composition of hot trub does not exclude composting if its share in biomass is low. Spent hops (SH) were characterised by a significant total nitrogen content, which affected the composting process. Composting this sediment required the selection of substrates with a wide C:N ratio. The number of microorganisms inhabiting the analysed material was very diverse and varied depending on the type of sediments. The sample that contained the composted SH from dry hopping had a much larger number of microorganisms than the sample with HT from wet hopping.

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Narodowe Centrum Badań i Rozwoju

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Reference27 articles.

1. Schisler DO, Ruocco JJ, Mabee MS (1982) Wort trub content and its effects on fermentation and beer flavor. J Amer Soc Brew Chem 40(2):57–61

2. Mathias TRDS, de Mello PPM, Sérvulo EFC (2014) Solid wastes in brewing process: a review. J Brew Distill 5(1):1–9

3. Oladokun O, James S, Cowley T, Smart K, Hort J, Cook D (2017) Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers. Brew Sci 70:187–196

4. Sterczyńska M, Stachnik M (2017) Technical and technological aspects of clarification of beer wort. Food Proc Eng 4:24–27

5. Sterczyńska M, Stachnik M, Poreda A, Jakubowski M (2018) Hot trub - by product of production of clarified beer wort. Food Proc Eng 2:36–41

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3