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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)