The production of postbiotics from fermented pot ale and brewers spent grain

A method of producing a postbiotic comprising: (a) obtaining liquid pot ale from whisky production in the absence of enzymes; (b) concentrating the pot ale by reverse osmosis with 0.0002 micron or less pore size membrane to produce a fermentation medium; (c) inoculating the fermentation medium with probiotic bacteria, yeast, and/or fungus; (d) incubating; and (e) raising the temperature of the incubated pot ale to a temperature to kill the probiotic bacteria/yeast/fungus. The pot ale may be clarified before step (b) by mixing with aqueous carrageenan, centrifugation, or whirlpooling. The probiotic bacteria/yeast/fungus may be selected from Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus brevis, Paediococcus acidilactici, Saccharomyces cerevisiae, Aspergillus oryzae, Corynebacterium glutamicum, Propionibacterium acidipropionici. Salts, surfactants, nitrogen sources, seaweed filter cake, yeast extract, and protein hydrolysate (e.g. from chickpea, fava bean, or lentil protein concentrate) may be added to the fermentation medium. Step (d) may be primary or submerged fermentation. The postbiotic may be mixed with additional products, such as Aquamin, milled seaweed, foodstuff, or animal feed. The postbiotic product may have immunomodulatory properties e.g. increasing IL10 levels and decreasing TNFα levels.