Contact
Björn Þór Aðalsteinsson
Project Manager
bjornth@matis.is
The aim of BruXOS is to develop a process to valorize brewer‘s spent grain - barley and other grains that have been malted and mashed, and are discarded in the process of brewing beer.
The method is based on using enzymes that rapidly convert fiber into xylose oligosaccharides. Enzymes that will be used for the project were recently defined at Matís in connection with other research projects, in particular CarboZymes. The products of the process will be two: xylose oligosaccharides (xylooligosaccharides, XOS) and protein-rich biomass remaining after the excretion of the sugars. Xylose oligosaccharides are a sought-after product that is used as a food additive and as a food supplement. They change the taste and texture of food and have a so-called prebiotic effect - encouraging the growth of healthy microflora in the digestive tract. The biomass is optimal for utilization in fodder production.
BruXOS has received funding from The Icelandic Food Innovation Fund twice, in allocations in 2021 and 2022. In addition to developing the aforementioned process, the project involves upscaling of the production-process, production of the two products (XOS and proteins), and their use as food (XOS) and fish-feed (proteins) components. Finally, a sensory panel will test the organoleptic properties of the XOS-containing foods and fish reared on the produced feed.