Prebiotic potential of spent brewery grain – in vitro study

This study is about the prebiotic properties of spent brewery grains (SBG) in vitro. The study investigated the content of non-starch polysaccharides, AX, proteins, sugars, and polyphenols in SBG. It evaluated the fermentation capacity of two probiotic strains (Lactocaseibacillus rhamnosus ATCC 53103 and Bifidobacterium animalis subsp. lactis BB-12), prebiotic index (Ipreb), and activity (Apreb). The gut microbiota response to SBG supplementation was assessed in two in vitro models (batch fermentation and Simulator of Human Microbial Intestinal Ecosystem SHIME®) to determine SBG's prebiotic potential. The dataset contains all chemical analysis, NGS (next-generation sequencing) data associated with this study, and the SHIME in vitro conditioning program. Please consult the readme file for additional information.