{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T18:30:00Z","timestamp":1790274600768,"version":"4.1.0"},"reference-count":92,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,6,9]],"date-time":"2025-06-09T00:00:00Z","timestamp":1749427200000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["enviromicro-journals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Microbial Biotechnology"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The large output of spent grains from the brewing industry presents environmental concerns but also offers promising nutritional and functional potential for valorization by researchers and industrial stakeholders. In this perspective, we investigated how non\u2010conventional starters like\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Fructobacillus fructosus<\/jats:italic>\n                    <\/jats:styled-content>\n                    PL22 and\n                    <jats:italic>Wickerhamomyces anomalus<\/jats:italic>\n                    GY1 can drive the fermentation of brewer's spent grain (BSG), a solid by\u2010product of the brewing industry, to enrich its portfolio of bioactive compounds. While sugar reduction was comparable between started\u2010 and unstarted\u2010BSG, the effect of the fermentation became evident through the release of key microbial metabolites (lactic and acetic acids and ethanol). Both starters generated the highest number of unique peptides, with only one previously identified as antioxidant peptide found in BSG fermented with\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>F. fructosus<\/jats:italic>\n                    <\/jats:styled-content>\n                    . During fermentation, most amino acids and phenolic compounds decreased, while BSG fermented with\n                    <jats:italic>W. anomalus<\/jats:italic>\n                    distinctly enhanced the release of Ala, Cys and GABA, and health\u2010promoting phenolic compounds, such as gallic acid, gallocatechin, quercetin, naringenin, kaempferol, and isorhamnetin. These metabolic changes were associated with the enhanced antifungal and antioxidant properties, which in turn positively reflected on skin protection as shown by the increased proliferation of human keratinocytes, over\u2010expression of the filaggrin (\n                    <jats:italic>FLG<\/jats:italic>\n                    ) gene, and wound healing. The power of fermentation to revitalise BSG, giving it a second life chance through the improvement of its nutritional value and further multifunctionality, was demonstrated.\n                  <\/jats:p>","DOI":"10.1111\/1751-7915.70171","type":"journal-article","created":{"date-parts":[[2025,6,10]],"date-time":"2025-06-10T02:59:40Z","timestamp":1749524380000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts"],"prefix":"10.1111","volume":"18","author":[{"given":"Alessandro","family":"Stringari","sequence":"first","affiliation":[{"name":"Faculty of Agricultural, Environmental and Food Sciences Free University of Bolzano\u2010Bozen  Bolzano Italy"},{"name":"International Center on Food Fermentations  Bolzano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3510-3598","authenticated-orcid":false,"given":"Ali Zein Alabiden","family":"Tlais","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural, Environmental and Food Sciences Free University of Bolzano\u2010Bozen  Bolzano Italy"},{"name":"International Center on Food Fermentations  Bolzano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stefano","family":"Tonini","sequence":"additional","affiliation":[{"name":"International Center on Food Fermentations  Bolzano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Pinto","sequence":"additional","affiliation":[{"name":"Human Microbiome Advanced Project Research &amp; Development  Milano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giorgia","family":"Mondadori","sequence":"additional","affiliation":[{"name":"Human Microbiome Advanced Project Research &amp; Development  Milano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1235-5138","authenticated-orcid":false,"given":"Pasquale","family":"Filannino","sequence":"additional","affiliation":[{"name":"International Center on Food Fermentations  Bolzano Italy"},{"name":"Department of Soil, Plant and Food Science University of Bari Aldo Moro  Bari Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raffaella","family":"Di Cagno","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural, Environmental and Food Sciences Free University of Bolzano\u2010Bozen  Bolzano Italy"},{"name":"International Center on Food Fermentations  Bolzano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Gobbetti","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural, Environmental and Food Sciences Free University of Bolzano\u2010Bozen  Bolzano Italy"},{"name":"International Center on Food Fermentations  Bolzano Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,9]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms22052438"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113162"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12934\u2010020\u201001438\u20106"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms23031445"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scp.2020.100282"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meafoo.2023.100096"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e11067"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201200252"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010020\u201010843\u20101"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/toxins13100676"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2021.100184"},{"issue":"6","key":"e_1_2_10_13_1","first-page":"942","article-title":"Short Technical Reports. Modification of the TRI Reagent Procedure for Isolation of RNA From Polysaccharide\u2010and Proteoglycan\u2010Rich Sources","volume":"19","author":"Chomczynski P.","year":"1995","journal-title":"BioTechniques"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/0003\u20102697(85)90549\u20104"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02669\u201010"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.67.5.2011\u20102020.2001"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12602\u2010022\u201009988\u20104"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.03.009"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2019.02.007"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40779\u2010023\u201000472\u2010w"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/metabo14010028"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2016.06.011"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01290\u201018"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.yexmp.2022.104814"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2019.02521"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02194\u201016"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2017.07.016"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14245271"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.2144\/000113083"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25184251"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-398456-2.00047-5"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.2212\/spr.2010.4.2"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1080\/08977194.2020.1822830"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.3390\/life13030655"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1524\u2010475X.2005.00086.x"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11050720"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.4014\/jmb.2301.01028"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27041343"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2021.681684"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1155\/2013\/435154"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11244105"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01373017"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2022.115066"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms20235978"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0281839"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.12.007"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jphotobiol.2018.10.011"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/0022\u20101759(83)90303\u20104"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.1099\/00221287\u2010148\u201011\u20103467"},{"key":"e_1_2_10_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2021.100225"},{"key":"e_1_2_10_51_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071639"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27082494"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation4030068"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2020.00060"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.3349\/ymj.2011.52.3.535"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.21276\/ijpbs.2019.9.2.22"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1111\/lam.13280"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.1093\/jnci\/18.5.709"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.peptides.2011.07.004"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9121258"},{"key":"e_1_2_10_61_1","doi-asserted-by":"publisher","DOI":"10.1002\/0471142913.fab0102s00"},{"key":"e_1_2_10_62_1","doi-asserted-by":"publisher","DOI":"10.1186\/s43014\u2010023\u201000165\u2010w"},{"key":"e_1_2_10_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.01.063"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.08.016"},{"key":"e_1_2_10_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.01.019"},{"key":"e_1_2_10_66_1","doi-asserted-by":"publisher","DOI":"10.1080\/08927014.2019.1604948"},{"key":"e_1_2_10_67_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1462\u20102920.2001.00176.x"},{"key":"e_1_2_10_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.07.030"},{"key":"e_1_2_10_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2022.100043"},{"key":"e_1_2_10_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2017.03.001"},{"key":"e_1_2_10_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nbt.2020.01.007"},{"key":"e_1_2_10_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111116"},{"key":"e_1_2_10_73_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12051091"},{"key":"e_1_2_10_74_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox13070837"},{"key":"e_1_2_10_75_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms23179573"},{"key":"e_1_2_10_76_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms242417517"},{"key":"e_1_2_10_77_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.01831"},{"key":"e_1_2_10_78_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8090362"},{"key":"e_1_2_10_79_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.M709051200"},{"key":"e_1_2_10_80_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.598758"},{"key":"e_1_2_10_81_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.114840"},{"key":"e_1_2_10_82_1","doi-asserted-by":"publisher","DOI":"10.3389\/fbioe.2021.612285"},{"key":"e_1_2_10_83_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14906"},{"key":"e_1_2_10_84_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.71.3.1507\u20101514.2005"},{"key":"e_1_2_10_85_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00726\u2010010\u20100715\u2010z"},{"key":"e_1_2_10_86_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12649\u2010012\u20109108\u20108"},{"key":"e_1_2_10_87_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2022.114086"},{"key":"e_1_2_10_88_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules21070899"},{"key":"e_1_2_10_89_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms21082867"},{"key":"e_1_2_10_90_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020950z"},{"key":"e_1_2_10_91_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9010028"},{"key":"e_1_2_10_92_1","doi-asserted-by":"publisher","DOI":"10.3389\/fbioe.2022.870744"},{"key":"e_1_2_10_93_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10122004"}],"container-title":["Microbial Biotechnology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/sfamjournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1751-7915.70171","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,14]],"date-time":"2025-11-14T11:14:17Z","timestamp":1763118857000},"score":1,"resource":{"primary":{"URL":"https:\/\/sfamjournals.onlinelibrary.wiley.com\/doi\/10.1111\/1751-7915.70171"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6]]},"references-count":92,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2025,6]]}},"alternative-id":["10.1111\/1751-7915.70171"],"URL":"https:\/\/doi.org\/10.1111\/1751-7915.70171","archive":["Portico"],"relation":{},"ISSN":["1751-7915","1751-7915"],"issn-type":[{"value":"1751-7915","type":"print"},{"value":"1751-7915","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6]]},"assertion":[{"value":"2025-04-01","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-05-17","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70171"}}