Skip to main content

Table 5 Contrast analysis of yeast and mold counts of fresh brewer’s grain (T1) versus brewer’s grain stored at different storage temperatures (°C) and durations (days) (T2 to T10 (RH = 70%)

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

SD ST T Contrast Fungal counts (log10 cfu/g WBG)
Yeast Mold
   T1   4.24 4.08
2 15 T2 T1–T2 − 0.53 − 0.75
4 15 T3 T1–T3 − 1.23* − 0.88
6 15 T4 T1–T4 − 1.48* − 1.26
2 20 T5 T1–T5 − 2.22* − 1.55
4 20 T6 T1–T6 − 2.95* − 1.62*
6 20 T7 T1–T7 − 3.45* − 1.99*
2 25 T8 T1–T8 − 2.98* − 1.63*
4 25 T9 T1–T9 − 2.25* − 1.60*
6 25 T10 T1–T10 − 2.54* − 2.50*
  1. SD  Storage date (days), ST  Storage temperature (°C), T  Treatment, WBG  Brewery spent grain, cfu  Coliform forming unit
  2. Values for T1 are means and other values are mean differences between T1 and the respective treatments
  3. *Contrast is significant (P < 0.05)