TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Marković, Romeo
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4062
AB  - The application of by-products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L-(+)-LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5-50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L-(+)-LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95-3.32 x 10(9) CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L-(+)-lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L-(+)-LA yield (89%) and volumetric productivity (0.89 g/L h(-1)) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Use of spent brewer's yeast in L-(+) lactic acid fermentation
EP  - 363
IS  - 3
SP  - 357
VL  - 125
DO  - 10.1002/jib.572
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Marković, Romeo and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2019",
abstract = "The application of by-products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L-(+)-LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5-50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L-(+)-LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95-3.32 x 10(9) CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L-(+)-lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L-(+)-LA yield (89%) and volumetric productivity (0.89 g/L h(-1)) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Use of spent brewer's yeast in L-(+) lactic acid fermentation",
pages = "363-357",
number = "3",
volume = "125",
doi = "10.1002/jib.572"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Marković, R., Đukić-Vuković, A.,& Mojović, L.. (2019). Use of spent brewer's yeast in L-(+) lactic acid fermentation. in Journal of the Institute of Brewing
Inst Brewing, London., 125(3), 357-363.
https://doi.org/10.1002/jib.572

Pejin J, Radosavljević M, Kocić-Tanackov S, Marković R, Đukić-Vuković A, Mojović L. Use of spent brewer's yeast in L-(+) lactic acid fermentation. in Journal of the Institute of Brewing. 2019;125(3):357-363.
doi:10.1002/jib.572 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Marković, Romeo, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Use of spent brewer's yeast in L-(+) lactic acid fermentation" in Journal of the Institute of Brewing, 125, no. 3 (2019):357-363,
https://doi.org/10.1002/jib.572 . .