Bioconversion of underutilized brewing by-products into bacterial cellulose by a newly isolated Komagataeibacter rhaeticus strain: A preliminary evaluation of the bioprocess environmental impact

A novel Komagataeibacter rhaeticus UNIWA AAK2 strain was used to produce bacterial cellulose (BC), valorizing brewers’ spent grain (BSG) and brewer’s spent yeast (BSY). Under optimal conditions (controlled pH = 6 and 30 g/L sugars), a maximum BC of 4.0 g/L was achieved when BSG aqueous extract (BSGE) was used. The substitution of yeast extract and peptone with BSY autolyzates did not show significant differences on BC concentration and productivity. The FTIR, SEM, and TGA analyses showed that the use of brewing by-products had no effect on the structure and thermal stability of the produced BC, compared to highly-pure and commercial substrates. The LCA of the developed bioprocess revealed that BSGE- and BSY-based media can reduce the carbon footprint of 1 kg dry BC by 76% compared to commercial-based-media. Beer by-products could serve as cost-effective resources to produce value-added and sustainable biopolymers such as BC, while minimizing waste and restructuring the brewing-industry