Effect of treatment of wet brewers’ grains on microbial growth

Ishaya U. Gadzama & Alvaro Garcia

Brewers grains are the first solid material that remains after malted barley is fermented during the beer making process. Wet brewers’ grains (WBG) are often fed to dairy cattle because they provide rumen undegradable protein, soluble fiber and energy. Their storage life however is short due to their high moisture content (65 to 75%), making them susceptible to mold growth and spoilage.

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