• International Journal of Industrial Entomology and Biomaterials
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• v.32 no.1
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• pp.41-48
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• 2016

Mealworms, Tenebrio molitor (Coleoptera: Tenebrionidae), are widely used as food sourcefor animal rearing as well as human diet. Conventionally, mealworms raised on wheat bran. In this study, we investigated the effects of brewer's spent grain (BSG) on the growth of mealworm larvae to reduce the rearing cost. We prepared five different diets with various BSG content, 0, 10, 30, 50, and 70% of heated air dried BSG with wheat bran. We compared survivorship, larval weight, developmental duration, pupation rate, and pupal weight of five different groups of T. molitor raised on these five diets. The larval survivorships were almost similar with the control group except a group with 70% of BSG. For the larval weight, groups with 30% and 50% of BSG gained more weight than that with control treatment, 0% of BSG. For the developmental period, the groups with 30% of BSG took less time compared to the control group. In all treatment groups, more than 90% of pupation rate were observed. Especially, the group with 30% of BSG showed highest pupation rate among the five groups. Wheat bran with 30~50% of BSG was the optimal diet for successive insect rearing among the five diet treatments. Based on this study, we concluded that adding BSG to wheat bran helps to improve the quality of T. molitor and to reduce the rearing period.

• International Journal of Industrial Entomology and Biomaterials
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• v.37 no.2
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• pp.73-81
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• 2018

The giant mealworm beetle, Zophobas atratus (Coleoptera: Tenebrionidae), is a tropical beetle. As this beetle can be used as an ingredient in animal feed, the effects of brewer's spent grain (BSG) on the development and nutritional value of Z. atratus were investigated. As results, there were no significant differences on the larval survival rate, body weight, and duration at different content of BSG, mixed with conventional feed, wheat bran (WB). Based on these results, BSG can be mixed with wheat bran as a Z. atratus food ingredient without any problems. The nutritional value was compared between 100% wheat bran control and 50% BSG experimental groups. The moisture, crude protein, carbohydrates, and amino acids were 1.1-1.4 times higher in the 50% BSG group. In the BSG group, the linoleic acid content was 1.6 times higher than that in the control group. In the wheat bran group, the oleic acid content was 38.4%, which was 1.3 times higher than that in the BSG group. As minerals, the control and BSG groups showed high potassium and phosphorus contents. In terms of hazardous materials, four heavy metals (lead, mercury, arsenic, and cadmium) and two microorganisms (Escherichia coli and Salmonella spp.) were not detected. There were no significant differences in developmental characteristics between the wheat bran and BSG mixed groups, and the nutritional values were better in the BSG mixed group. Therefore, BSG can be used as alternative food source for rearing Z. atratus.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.449-456
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• 2023

Sugar or dextrose increases the cost of production of xanthan gum by Xanthomonas campestris. Brewers' Spent Grain (BSG) was chosen as a source of fermentable sugars. BSG is a significant industrial by-product generated in large quantities from the breweries. Primarily used as animal feed due to its high fiber and protein content, BSG holds great potential as an economically and ecologically sustainable substrate for fermenting biomolecules. This study explores BSG's potential as a cost-effective carbon source for producing xanthan, utilizing Xanthomonas campestris NCIM 2961. An aqueous extract was prepared from BSG and inoculated with the bacterium under standard fermentation conditions. After fermentation, xanthan gum was purified using a standard protocol. The xanthan yield from BSG media was compared to that from MGYP media (control). The fermentation parameters, including pH, temperature, agitation and duration were optimized for maximum xanthan gum yield by varying them at different levels. Following fermentation, the xanthan gum was purified from the broth by alcoholic precipitation and then dried. The weight of the dried gum was measured. The obtained xanthan from BSG under standard conditions and commercial food-grade xanthan were characterized using FTIR. The highest xanthan yields were achieved at 32 ℃, pH 6.0, and 72 h of fermentation at 200 rpm using BSG media. The FTIR spectra of xanthan from BSG media closely resembled that of commercial food-grade xanthan. The results confirm the potential of BSG as a cost-effective alternative carbon source for xanthan production, thereby reducing production costs and solid waste.

• 한국경영정보학회:학술대회논문집
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• 2007.06a
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• pp.588-593
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• 2007

경영 교육의 도구로서 경영 모의 게임(Business Simulation Game)이 널리 활용되고 있다. 최근에는 BSG의 교육 효과를 높이기 위해서 BSG를 위한 의사결정지원시스템(Decision Support System)을 개발되고있다. 반면에 국내에서는 BSG와 같은 경영 교육 도구가 부족할 뿐만 아니라 DSS 기능을 가진 BSG는 전무한 실정이다. 따라서 본 연구에서는 경영 전략, 마케팅, 생산, 재무 영역을 포함한 한 BSG의 교육 효과를 높이기 위한 DSS prototype을 개발하였다.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.4
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• pp.918-929
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• 2008

This study investigated the effects of inverted position on EEG and heart rate variability before and after Bang song gong. BSG is a training method using in qi-gong and meditation to give a convergence of consciousness on body segments in order and take a silent speech of 'song'. The subjects were the 14 university students(n=7 per group) who had not experienced any medical problem and had not practiced BSG. They took a practice of the two way of BSG training program for 30 minutes every other day for two weeks. During practicing BSG, A group took sitting position and lean sitting position by turns, B group took inverted and lean sitting position in the same way. Statistical analysis conducted by two-way ANOVA($2groups^{\ast}2periods$) with p<0.05 for average difference of EEG and HR according to position change in each group before and after BSG. In A group, EEG and HR were changeless irrespective of the change of position and BSG. On the other hand, in B group, significant changes were observed in EEG(p<0.05). ${\alpha}$ wave of inverted position were on the increase, ${\beta}$ and ${\delta}$ wave of inverted position showed smaller power after two weeks training. In the variation of HR, there were smaller variation according to the position change after BSG compared to before BSG(p<0.05). The results suggested that an inverted position may make the depth of meditation deeper, and is likely to be effective for decreasing tension of brain and the sleepiness during qi-gong training. In addition to, an inverted position seemed to promote control of blood pressure of brain. So the application of an inverted position to 'BSG' will be very helpful to achieve deeper relaxation and to obtain the desired effect from qi-gong training.

• Korean Journal of Optics and Photonics
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• v.5 no.4
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• pp.499-504
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• 1994

Ti-doped BSG (borosilicate glass) soot films on the silicone substrate have been deposited in the mixture of $SiCl_{4}$, TMB, $TiCL_{4}$ by flame hydrolysis deposition technique. The soot films are melted to form integrated fine glass films. We can fabricate thick films of serveral $10{\mu}m$ with deposition rate,more than $0.5{\mu}m$/min. Refractive index difference of BSG films are increased to more than 0.3% as function of the amount of Ti dopant. As a result of the process an optical waveguide which is simmilar with dimmension and refractive difference of optical fiber is produced. $BCl_{3}$ is widely used for B dopant, but we abtained the good results by the use of TMB in place of $BCl_{3}$. The melting point of silica soot glass is reduced to $1200^{\circ}C$ increasing B dopant. From FTIR analysis $B_2O_3$ content up to about lOmol% in BSG films. films.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.156-164
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• 2001

Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4$\^{C}$ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter “L” value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter “a”,“b” values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not significantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.

• Journal of Magnetics
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• v.21 no.2
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• pp.173-178
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• 2016

Six-step commutation control widely used in brushless DC (BLDC) motor can be applied to consequent pole permanent magnet (CPPM) belt starter generator (BSG) with trapezoidal back electromotive force (EMF) in the starter state. However, rotor position detection with three Hall sensors in BLDC motor can hardly be employed in CPPM BSG due to asymmetric flux distribution in each pole side of CPPM BSG. This paper presents a low-cost rotor position detection method for CPPM BSG in which six Hall sensors are proposed to be used based on the analysis of flux distribution by 3D FEA. In the method, the six Hall sensors are divided into three groups and two signals in each group are combined through performing logic operations. In addition, offset angle between back EMF and the related Hall signal can be compensated by moving the Hall sensors. Experiments of a 2 kW CPPM BSG prototype have also been performed to verify the proposed method.

• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.527-532
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• 2023

Brewer's spent grain (BSG) is a waste product of the beer industry, and γ-aminobutyric acid (GABA) is a physiologically active substance important for brain and neuron physiology. In this study, we used the bacterial strains Bacillus velezensis DMB06 and B. licheniformis 0DA23-1, respectively, to ferment BSG and produce GABA. The GABA biosynthesis pathways were identified through genomic analysis of the genomes of both strains. We then inoculated the strains into BSG to determine changes in pH, acidity, reducing sugar content, amino-type nitrogen content, and GABA production, which was approximately doubled in BSG inoculated with Bacillus compared to that in uninoculated BSG; however, no significant difference was observed in GABA production between the two bacterial strains. These results provide the experimental basis for expanding the use of BSG by demonstrating the potential gain in increasing GABA production from a waste resource.