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Table 4 Effects of storage duration (days) and temperature (°C) on yeast and mold counts of brewer’s grain (RH = 70%)

From: Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions

Storage durations

Storage temperatures

Fungal count (log10 CFU/g of WBG)

Yeast

Mold

2

15

4.8e

4.8d

4

15

5.5de

5.0d

6

15

5.7cde

5.3 cd

2

20

6.5bcd

5.6bc

4

20

7.2ab

5.7bc

6

20

7.7a

6.1ab

2

25

7.2ab

5.7bc

4

25

6.5bcd

5.7bc

6

25

6.8abc

6.6a

SEM

0.27

0.09

  1. WBG Brewery spent grain, cfu  Coli form forming unit, SEM standard error of the mean
  2. a−gMeans with in a column with different superscripts differ (p < 0.05)