Chilean researchers study the use of brewery waste in farmed salmon diet

The Universidad Austral de Chile (UACh) has presented the study 'In vitro Evaluation of Pretreated and Untreated Brewer's Bagasse Flour Enzymatically, with Potential Application in Functional Fish Diets' to improve farmed salmonids health.

Researchers have developed a pretreatment to analyze the possible toxic, pro-inflammatory, anti-inflammatory, and antioxidant effects of brewer's bagasse flour when used as a supplement in salmonid fish diets.

"We have studied how to extract bioactive compounds from brewer's bagasse. This allowed us to efficiently obtain phenolic acids and prebiotics," says Dr. María Cristina Ravanal, a faculty member at the ICYTAL (Institute of Science and Technology of Food) at UACh.

In conclusion, Ravanal explains that the extract stimulates the immune response and modulates genes related to oxidative stress, while also showing antimicrobial effects against Piscirickettsia salmonis, a significant pathogen in aquaculture.

This project is a collaboration between Cerveza Kunstmann, the ICYTAL at UACh, and the AQUAIST Laboratory.

Repurposing waste from the brewing industry

According to UACh resources, brewer's bagasse accounts for approximately 85% of the waste generated by the global brewing industry.

Additionally, excessive use of antimicrobials leads to antibiotic resistance, a global health threat identified by the World Health Organization (WHO) with negative effects on the environment and biodiversity.

"This project addresses challenges such as managing brewer's waste and reducing the use of antibiotics in salmon farming in southern Chile, while also generating a positive impact in several fields," explains Dr. Ravanal.

"In practice, this work not only tackles environmental and animal health issues in the southern macrozone of Chile but also strengthens collaboration between academia and industry, promoting sustainable and innovative practices through the circular economy," she concludes.