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

AMB Express

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%)

SD	ST	T	Contrast	Fungal counts (log10 cfu/g WBG)
SD	ST	T	Contrast	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*

SD Storage date (days), ST Storage temperature (°C), T Treatment, WBG Brewery spent grain, cfu Coliform forming unit
Values for T1 are means and other values are mean differences between T1 and the respective treatments
*Contrast is significant (P < 0.05)