TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4582
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4354
AB  - BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation
EP  - 347
IS  - 2
SP  - 339
VL  - 95
DO  - 10.1002/jctb.5878
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2020",
abstract = "BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation",
pages = "347-339",
number = "2",
volume = "95",
doi = "10.1002/jctb.5878"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2020). Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 95(2), 339-347.
https://doi.org/10.1002/jctb.5878

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology. 2020;95(2):339-347.
doi:10.1002/jctb.5878 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation" in Journal of Chemical Technology and Biotechnology, 95, no. 2 (2020):339-347,
https://doi.org/10.1002/jctb.5878 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4722
AB  - BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation
EP  - 347
IS  - 2
SP  - 339
VL  - 95
DO  - 10.1002/jctb.5878
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2020",
abstract = "BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation",
pages = "347-339",
number = "2",
volume = "95",
doi = "10.1002/jctb.5878"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2020). Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 95(2), 339-347.
https://doi.org/10.1002/jctb.5878

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology. 2020;95(2):339-347.
doi:10.1002/jctb.5878 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation" in Journal of Chemical Technology and Biotechnology, 95, no. 2 (2020):339-347,
https://doi.org/10.1002/jctb.5878 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4344
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Romanić, Ranko
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4149
AB  - Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in l-(+)-LA fermentation by free and immobilized Lactobacillus rhamnosus ATCC 7469. The BSG, solid remains after BSG and MR hydrolysis (BSGMRSR), and MR were evaluated as carriers for batch and repeated batch fermentations with immobilized cells. During batch fermentations with immobilized cells, high cell viability (10 to 11logCFU/g) was achieved on all carriers. In batch fermentation with BSG as a carrier, the highest LA yield of 93.79% and volumetric productivity of 1.15g/L/h were obtained. Furthermore, very high LA yield (95.46%), volumetric productivity (1.98g/L/h) and L. rhamnosus viability (11.5logCFU/g) were achieved in repeated batch fermentations with the cells immobilized on this carrier. The immobilized cells showed high survival rate (94-95%) during exposure to simulated gut condition. Based on the analysis of BSGMRSR, and BY solid remains, and on in vitro evaluation of the probiotic characteristics of immobilized cells, it was observed that they could satisfy the recommendations for high-quality feed preparation.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application
EP  - 3013
IS  - 7
SP  - 3001
VL  - 103
DO  - 10.1007/s00253-019-09683-5
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Romanić, Ranko and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2019",
abstract = "Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in l-(+)-LA fermentation by free and immobilized Lactobacillus rhamnosus ATCC 7469. The BSG, solid remains after BSG and MR hydrolysis (BSGMRSR), and MR were evaluated as carriers for batch and repeated batch fermentations with immobilized cells. During batch fermentations with immobilized cells, high cell viability (10 to 11logCFU/g) was achieved on all carriers. In batch fermentation with BSG as a carrier, the highest LA yield of 93.79% and volumetric productivity of 1.15g/L/h were obtained. Furthermore, very high LA yield (95.46%), volumetric productivity (1.98g/L/h) and L. rhamnosus viability (11.5logCFU/g) were achieved in repeated batch fermentations with the cells immobilized on this carrier. The immobilized cells showed high survival rate (94-95%) during exposure to simulated gut condition. Based on the analysis of BSGMRSR, and BY solid remains, and on in vitro evaluation of the probiotic characteristics of immobilized cells, it was observed that they could satisfy the recommendations for high-quality feed preparation.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application",
pages = "3013-3001",
number = "7",
volume = "103",
doi = "10.1007/s00253-019-09683-5"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Romanić, R., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2019). Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application. in Applied Microbiology and Biotechnology
Springer, New York., 103(7), 3001-3013.
https://doi.org/10.1007/s00253-019-09683-5

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Romanić R, Mladenović D, Đukić-Vuković A, Mojović L. Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application. in Applied Microbiology and Biotechnology. 2019;103(7):3001-3013.
doi:10.1007/s00253-019-09683-5 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Romanić, Ranko, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application" in Applied Microbiology and Biotechnology, 103, no. 7 (2019):3001-3013,
https://doi.org/10.1007/s00253-019-09683-5 . .

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 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3813
AB  - The aim of this study was to assess utilization of distillery stillage in a two-stage fermentation using Bacillus licheniformis TFUNS and Lactobacillus paracasei NRRL B-4564. In the first stage the stillage was pretreated with B. licheniformis which is an efficient producer of proteolytic enzymes, in order to increase the content of free α-amino nitrogen in the waste substrate. In the subsequent stage the lactic acid (LA) fermentation by L. paracasei was performed. The results of the fermentation of proteolytically pretreated stillage (i.e. of two-stage fermentation) were compared with the untreated stillage (one-stage fermentation). The results have shown that the amount of free α-amino nitrogen in pretreated media was 107 % higher compared to the initial value. The concentration of the LA obtained in the second stage by L. paracasei was 48 % higher than in untreated stillage. In addition, the growth of L. paracasei in pretreated stillage was also better supported compared to that in untreated media. The process enabled economical and sufficient supply of easily assimilative nitrogen sources needed for lactic acid bacteria, thus avoiding addition of costly sources in the media commonly performed in LA production.
AB  - Iskorišćavanje biomase druge generacije (lignocelulozni materijali i agro-industrijski otpad) predstavlja potencijalno održiv i ekološki prihvatljiv način za proizvodnju mlečne kiseline (MK). Međutim, zbog izrazitih nutritivnih potreba bakterija mlečne kiseline, pre svega u pogledu izvora azota, šećera, minerala i vitamina, proizvodnja MK fermentacijom sirovina druge generacije nije lak zadatak. Cilj ovog rada bio je da se ispita mogućnost dvostepene fermentacije destilerijske krompirove džibre pomoću sojeva Bacillus licheniformis TFUNS i Lactobacillus paracasei NRRL B-4564. U prvoj fazi džibra je inokulisana proteolitičkim sojem B. licheniformis u cilju povećanja sadržaja slobodnog α-amino azota, a time i poboljšanja hemijskog sastava supstrata za mlečno-kiselinsku fermentaciju. U narednoj fazi džibra je podvrgnuta mlečno-kiselinskoj fermentaciji pomoću L. paracasei. Rezultati fermentacije proteolitički tretirane džibre (dvostepena fermentacija) su upoređeni sa parametrima postignutim u fermentaciji netretirane džibre (jednostepena fermentacija). Koncentracija slobodnog α-amino azota u tretiranoj džibri je bila 107% veća u odnosu na početnu vrednost. Povećanje sadržaja slobodnog α-amino azota u medijumu je rezultat aktivnosti proteolitičkih enzima koji katalizuju hidrolizu proteina u džibri. Koncentracija MK postignuta u fermentaciji tretirane džibre je bila 48% veća u odnosu na netretirani medijum. Pored povećanja koncentracije MK, u tretiranoj džibri je uočen i bolji rast L. paracasei, što se može objasniti povoljnijim odnosom sadržaja ugljenika i azota u medijumu, odnosno povoljnijim hemijskim sastavom tretirane džibre za rast bakterija, a time i za proizvodnju MK. Procesom dvostepene fermentacije je omogućeno ekonomično obogaćivanje medijuma lako dostupnim izvorima azota neophodnih bakterijama mlečne kiseline, čime se može delimično ili potpuno izbeći dodavanje skupih, najčešće korišćenih izvora azota.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Two-stage fermentation for lactic acid production on distillery stillage
T1  - Dvostepena fermentacija za proizvodnju mlečne kiseline na destilerijskoj džibri
EP  - 137
IS  - 3
SP  - 133
VL  - 22
DO  - 10.5937/JPEA1803133M
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mojović, Ljiljana",
year = "2018",
abstract = "The aim of this study was to assess utilization of distillery stillage in a two-stage fermentation using Bacillus licheniformis TFUNS and Lactobacillus paracasei NRRL B-4564. In the first stage the stillage was pretreated with B. licheniformis which is an efficient producer of proteolytic enzymes, in order to increase the content of free α-amino nitrogen in the waste substrate. In the subsequent stage the lactic acid (LA) fermentation by L. paracasei was performed. The results of the fermentation of proteolytically pretreated stillage (i.e. of two-stage fermentation) were compared with the untreated stillage (one-stage fermentation). The results have shown that the amount of free α-amino nitrogen in pretreated media was 107 % higher compared to the initial value. The concentration of the LA obtained in the second stage by L. paracasei was 48 % higher than in untreated stillage. In addition, the growth of L. paracasei in pretreated stillage was also better supported compared to that in untreated media. The process enabled economical and sufficient supply of easily assimilative nitrogen sources needed for lactic acid bacteria, thus avoiding addition of costly sources in the media commonly performed in LA production., Iskorišćavanje biomase druge generacije (lignocelulozni materijali i agro-industrijski otpad) predstavlja potencijalno održiv i ekološki prihvatljiv način za proizvodnju mlečne kiseline (MK). Međutim, zbog izrazitih nutritivnih potreba bakterija mlečne kiseline, pre svega u pogledu izvora azota, šećera, minerala i vitamina, proizvodnja MK fermentacijom sirovina druge generacije nije lak zadatak. Cilj ovog rada bio je da se ispita mogućnost dvostepene fermentacije destilerijske krompirove džibre pomoću sojeva Bacillus licheniformis TFUNS i Lactobacillus paracasei NRRL B-4564. U prvoj fazi džibra je inokulisana proteolitičkim sojem B. licheniformis u cilju povećanja sadržaja slobodnog α-amino azota, a time i poboljšanja hemijskog sastava supstrata za mlečno-kiselinsku fermentaciju. U narednoj fazi džibra je podvrgnuta mlečno-kiselinskoj fermentaciji pomoću L. paracasei. Rezultati fermentacije proteolitički tretirane džibre (dvostepena fermentacija) su upoređeni sa parametrima postignutim u fermentaciji netretirane džibre (jednostepena fermentacija). Koncentracija slobodnog α-amino azota u tretiranoj džibri je bila 107% veća u odnosu na početnu vrednost. Povećanje sadržaja slobodnog α-amino azota u medijumu je rezultat aktivnosti proteolitičkih enzima koji katalizuju hidrolizu proteina u džibri. Koncentracija MK postignuta u fermentaciji tretirane džibre je bila 48% veća u odnosu na netretirani medijum. Pored povećanja koncentracije MK, u tretiranoj džibri je uočen i bolji rast L. paracasei, što se može objasniti povoljnijim odnosom sadržaja ugljenika i azota u medijumu, odnosno povoljnijim hemijskim sastavom tretirane džibre za rast bakterija, a time i za proizvodnju MK. Procesom dvostepene fermentacije je omogućeno ekonomično obogaćivanje medijuma lako dostupnim izvorima azota neophodnih bakterijama mlečne kiseline, čime se može delimično ili potpuno izbeći dodavanje skupih, najčešće korišćenih izvora azota.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Two-stage fermentation for lactic acid production on distillery stillage, Dvostepena fermentacija za proizvodnju mlečne kiseline na destilerijskoj džibri",
pages = "137-133",
number = "3",
volume = "22",
doi = "10.5937/JPEA1803133M"
}

Mladenović, D., Đukić-Vuković, A., Radosavljević, M., Pejin, J., Kocić-Tanackov, S.,& Mojović, L.. (2018). Two-stage fermentation for lactic acid production on distillery stillage. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 22(3), 133-137.
https://doi.org/10.5937/JPEA1803133M

Mladenović D, Đukić-Vuković A, Radosavljević M, Pejin J, Kocić-Tanackov S, Mojović L. Two-stage fermentation for lactic acid production on distillery stillage. in Journal on Processing and Energy in Agriculture. 2018;22(3):133-137.
doi:10.5937/JPEA1803133M .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, "Two-stage fermentation for lactic acid production on distillery stillage" in Journal on Processing and Energy in Agriculture, 22, no. 3 (2018):133-137,
https://doi.org/10.5937/JPEA1803133M . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3940
AB  - Industrial by-products such as brewer's spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L-(+) lactic acid (LA) production by a pure L rhamnosus ATCC 7469 strain. The effect of the addition of MRE (10-50%) or SME (10-50%) in BSG hydrolysate on batch and fed-batch LA fermentation was evaluated. The addition of MRE and SME increased the concentration of free amino nitrogen (FAN) and essential minerals (Fe, Mg, Mn, and Zn), which had a positive effect on the fermentation. Also, the MRE addition significantly lowered C/N ration to a more favorable level for the efficient LA fermentation. In batch fermentation, the highest LA concentration (25.73 g/L), yield (86.31%), and volumetric productivity (0.95 g/L h(-1)), were obtained with the addition of 50% MRE. Further increase in LA concentration to 58.01 g/L, yield to 88.54%, and volumetric productivity to 1.19 h(-1) was achieved in fed-batch fermentation with addition of 50% MRE. A high optical purity of LA with 99.7% of L-(+)- isomer was obtained on the substrate based on industrial by-products. In addition, solid remains after BSG hydrolysis and MRE and SME preparation, together with the biomass of L. rhamnosus separated after the fermentation could be a good base for feed preparation.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Waste Management
T1  - Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products
EP  - 163
SP  - 153
VL  - 79
DO  - 10.1016/j.wasman.2018.07.035
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "Industrial by-products such as brewer's spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L-(+) lactic acid (LA) production by a pure L rhamnosus ATCC 7469 strain. The effect of the addition of MRE (10-50%) or SME (10-50%) in BSG hydrolysate on batch and fed-batch LA fermentation was evaluated. The addition of MRE and SME increased the concentration of free amino nitrogen (FAN) and essential minerals (Fe, Mg, Mn, and Zn), which had a positive effect on the fermentation. Also, the MRE addition significantly lowered C/N ration to a more favorable level for the efficient LA fermentation. In batch fermentation, the highest LA concentration (25.73 g/L), yield (86.31%), and volumetric productivity (0.95 g/L h(-1)), were obtained with the addition of 50% MRE. Further increase in LA concentration to 58.01 g/L, yield to 88.54%, and volumetric productivity to 1.19 h(-1) was achieved in fed-batch fermentation with addition of 50% MRE. A high optical purity of LA with 99.7% of L-(+)- isomer was obtained on the substrate based on industrial by-products. In addition, solid remains after BSG hydrolysis and MRE and SME preparation, together with the biomass of L. rhamnosus separated after the fermentation could be a good base for feed preparation.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Waste Management",
title = "Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products",
pages = "163-153",
volume = "79",
doi = "10.1016/j.wasman.2018.07.035"
}

Pejin, J., Radosavljević, M., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2018). Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products. in Waste Management
Pergamon-Elsevier Science Ltd, Oxford., 79, 153-163.
https://doi.org/10.1016/j.wasman.2018.07.035

Pejin J, Radosavljević M, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products. in Waste Management. 2018;79:153-163.
doi:10.1016/j.wasman.2018.07.035 .

Pejin, Jelena, Radosavljević, Miloš, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products" in Waste Management, 79 (2018):153-163,
https://doi.org/10.1016/j.wasman.2018.07.035 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3955
AB  - Brewer's spent grain (BSG) hydrolysates were used for l-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. In this study the effect of the addition of various amounts of thin stillage (TS) in BSG hydrolysate on LA fermentation parameters were evaluated. TS addition significantly increased utilization of glucose by up to 43.0%. In batch fermentation the highest LA concentration and volumetric productivity of 31.0g/L, and 0.93g/L/h, respectively, were obtained with the addition of 50% TS. L. rhamnosus cell viability also increased with the addition of 50% TS (by 2.4%). TS addition significantly increased free amino nitrogen concentration (by up to 209%) which is important for bacterial growth. A strong positive correlation between free amino nitrogen and LA concentration was noted. Compared with the results obtained in the batch fermentation (50% TS), significantly higher LA concentration, yield and volumetric productivity (54.8, 1.9 and 4.0%, respectively) were achieved in fed-batch fermentation with glucose and TS addition. The results suggest that the combination of the by-products of brewing and bioethanol industries could be suitable for LA production.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation
EP  - 30
IS  - 1
SP  - 23
VL  - 124
DO  - 10.1002/jib.462
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "Brewer's spent grain (BSG) hydrolysates were used for l-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. In this study the effect of the addition of various amounts of thin stillage (TS) in BSG hydrolysate on LA fermentation parameters were evaluated. TS addition significantly increased utilization of glucose by up to 43.0%. In batch fermentation the highest LA concentration and volumetric productivity of 31.0g/L, and 0.93g/L/h, respectively, were obtained with the addition of 50% TS. L. rhamnosus cell viability also increased with the addition of 50% TS (by 2.4%). TS addition significantly increased free amino nitrogen concentration (by up to 209%) which is important for bacterial growth. A strong positive correlation between free amino nitrogen and LA concentration was noted. Compared with the results obtained in the batch fermentation (50% TS), significantly higher LA concentration, yield and volumetric productivity (54.8, 1.9 and 4.0%, respectively) were achieved in fed-batch fermentation with glucose and TS addition. The results suggest that the combination of the by-products of brewing and bioethanol industries could be suitable for LA production.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation",
pages = "30-23",
number = "1",
volume = "124",
doi = "10.1002/jib.462"
}

Radosavljević, M., Pejin, J., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2018). Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation. in Journal of the Institute of Brewing
Inst Brewing, London., 124(1), 23-30.
https://doi.org/10.1002/jib.462

Radosavljević M, Pejin J, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation. in Journal of the Institute of Brewing. 2018;124(1):23-30.
doi:10.1002/jib.462 .

Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation" in Journal of the Institute of Brewing, 124, no. 1 (2018):23-30,
https://doi.org/10.1002/jib.462 . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3649
AB  - Brewer's spent grain (BSG) hydrolysates were used for L-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed-batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed-batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed-batch fermentation could be used to increase LA fermentation efficiency.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate
EP  - 543
IS  - 4
SP  - 537
VL  - 123
DO  - 10.1002/jib.452
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2017",
abstract = "Brewer's spent grain (BSG) hydrolysates were used for L-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed-batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed-batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed-batch fermentation could be used to increase LA fermentation efficiency.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate",
pages = "543-537",
number = "4",
volume = "123",
doi = "10.1002/jib.452"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2017). Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate. in Journal of the Institute of Brewing
Inst Brewing, London., 123(4), 537-543.
https://doi.org/10.1002/jib.452

Pejin J, Radosavljević M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate. in Journal of the Institute of Brewing. 2017;123(4):537-543.
doi:10.1002/jib.452 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate" in Journal of the Institute of Brewing, 123, no. 4 (2017):537-543,
https://doi.org/10.1002/jib.452 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3514
AB  - Lactic acid (LA) has gained considerable importance in the global market due to a wide range of applications. Because of the growing demand for food and feed, the use of lignocellulosic residues, by-products and waste streams is highly needed for commercial LA production. This study investigated the possibility of using potato stillage and sugar beet molasses for LA and biomass production by Lactobacillus paracasei NRRL B-4564 immobilized on sugar beet pulp. Adsorption of L. paracasei enabled easy separation of bacterial biomass from the fermentation media and its efficient reuse in three successive batch cycles. Total LA concentration of 146 g L-1 and average productivity of 1.03 g L-1 h-1 were achieved on waste substrate using bacterial cells immobilized on a natural carrier without mineral and nitrogen supplementation. The solid part of fermentation media remaining after LA fermentation is a valuable co-product, which could be used as animal feed rich in probiotic biomass.
AB  - Mlečna kiselina (MK) zauzima značajno mesto na svetskom tržištu zbog širokih mogućnosti primene u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina potražnja za MK je znatno povećana zbog njene uloge u proizvodnji biodegradabilnih i biokompatibilnih polimera - polilaktida (PLA). Trenutno se na komercijalnoj skali MK proizvodi fermentacijom jestivih useva, kao što su šećerna repa, kukuruz i kasava. Zbog stalnog porasta globalne potražnje za hranom, ali i u cilju definisanja ekonomski održivog tehnološkog procesa, teži se proizvodnji MK iz alternativnih sirovina, kao što su lignocelulozni materijali, sporedni i otpadni proizvodi različitih industrija. U radu je ispitivana mogućnost korišćenja alternativnog supstrata - tečne krompirove džibre i melase šećerne repe za proizvodnju MK i mikrobne biomase pomoću soja Lactobacillus paracasei NRRL B-4564 imobilisanog na repin rezanac. Parametri ostvareni u imobilisanom sistemu su upoređeni sa parametrima postignutim u šaržnoj fermentaciji sa slobodnim ćelijama. Adsorpcija L. paracasei ostvarena na površinu repinog rezanca je jednostavna i brza metoda imobilizacije koja je omogućila laku separaciju bakterijske biomase iz fermentacionog medijuma i njeno efikasno ponovno korišćenje u tri uzastopna šaržna ciklusa. Ukupna koncentracija MK od 146 g L-1 i prosečna produktivnost od 1,03 g L-1 h-1 dobijena fermentacijom otpadnog supstrata na bazi krompirove džibre i melase šećerne repe sa ćelijama imobilisanim na prirodni lignocelulozni nosač je postignuta bez obogaćivanja supstrata mineralnim materijama i izvorima azota. Repin rezanac koji zaostaje nakon fermentacije zajedno sa imobilisanom mikrobnom biomasom se može koristiti kao visokokvalitetno hranivo za životinje bogato probiotskom biomasom.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste
T1  - Repin rezanac kao nosač za Lactobacillus paracasei u mlečno-kiselinskoj fermentaciji agro-industrijskog otpada
EP  - 45
IS  - 1
SP  - 41
VL  - 21
DO  - 10.5937/JPEA1701041M
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mojović, Ljiljana",
year = "2017",
abstract = "Lactic acid (LA) has gained considerable importance in the global market due to a wide range of applications. Because of the growing demand for food and feed, the use of lignocellulosic residues, by-products and waste streams is highly needed for commercial LA production. This study investigated the possibility of using potato stillage and sugar beet molasses for LA and biomass production by Lactobacillus paracasei NRRL B-4564 immobilized on sugar beet pulp. Adsorption of L. paracasei enabled easy separation of bacterial biomass from the fermentation media and its efficient reuse in three successive batch cycles. Total LA concentration of 146 g L-1 and average productivity of 1.03 g L-1 h-1 were achieved on waste substrate using bacterial cells immobilized on a natural carrier without mineral and nitrogen supplementation. The solid part of fermentation media remaining after LA fermentation is a valuable co-product, which could be used as animal feed rich in probiotic biomass., Mlečna kiselina (MK) zauzima značajno mesto na svetskom tržištu zbog širokih mogućnosti primene u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina potražnja za MK je znatno povećana zbog njene uloge u proizvodnji biodegradabilnih i biokompatibilnih polimera - polilaktida (PLA). Trenutno se na komercijalnoj skali MK proizvodi fermentacijom jestivih useva, kao što su šećerna repa, kukuruz i kasava. Zbog stalnog porasta globalne potražnje za hranom, ali i u cilju definisanja ekonomski održivog tehnološkog procesa, teži se proizvodnji MK iz alternativnih sirovina, kao što su lignocelulozni materijali, sporedni i otpadni proizvodi različitih industrija. U radu je ispitivana mogućnost korišćenja alternativnog supstrata - tečne krompirove džibre i melase šećerne repe za proizvodnju MK i mikrobne biomase pomoću soja Lactobacillus paracasei NRRL B-4564 imobilisanog na repin rezanac. Parametri ostvareni u imobilisanom sistemu su upoređeni sa parametrima postignutim u šaržnoj fermentaciji sa slobodnim ćelijama. Adsorpcija L. paracasei ostvarena na površinu repinog rezanca je jednostavna i brza metoda imobilizacije koja je omogućila laku separaciju bakterijske biomase iz fermentacionog medijuma i njeno efikasno ponovno korišćenje u tri uzastopna šaržna ciklusa. Ukupna koncentracija MK od 146 g L-1 i prosečna produktivnost od 1,03 g L-1 h-1 dobijena fermentacijom otpadnog supstrata na bazi krompirove džibre i melase šećerne repe sa ćelijama imobilisanim na prirodni lignocelulozni nosač je postignuta bez obogaćivanja supstrata mineralnim materijama i izvorima azota. Repin rezanac koji zaostaje nakon fermentacije zajedno sa imobilisanom mikrobnom biomasom se može koristiti kao visokokvalitetno hranivo za životinje bogato probiotskom biomasom.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste, Repin rezanac kao nosač za Lactobacillus paracasei u mlečno-kiselinskoj fermentaciji agro-industrijskog otpada",
pages = "45-41",
number = "1",
volume = "21",
doi = "10.5937/JPEA1701041M"
}

Mladenović, D., Đukić-Vuković, A., Radosavljević, M., Pejin, J., Kocić-Tanackov, S.,& Mojović, L.. (2017). Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 21(1), 41-45.
https://doi.org/10.5937/JPEA1701041M

Mladenović D, Đukić-Vuković A, Radosavljević M, Pejin J, Kocić-Tanackov S, Mojović L. Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste. in Journal on Processing and Energy in Agriculture. 2017;21(1):41-45.
doi:10.5937/JPEA1701041M .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, "Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste" in Journal on Processing and Energy in Agriculture, 21, no. 1 (2017):41-45,
https://doi.org/10.5937/JPEA1701041M . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3738
AB  - Lactic acid (LA) is a versatile chemical with a wide range of applications in food, pharmaceutical, cosmetic, textile and polymer industries. Brewer's spent grain (BSG) is the most abundant brewing by-product. In this study BSG hydrolysates were used for LA fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate the effects of pH control during fermentation, reducing sugar content and yeast extract content in BSG hydrolysate on LA fermentation parameters. The pH control greatly increased reducing sugar utilization, (L)-(+)-LA content, yield and volumetric productivity. The highest (L)-(+)-LA yield and volumetric productivity were achieved with the reducing sugar content of 54 g/L. Yeast extract addition significantly increased reducing sugar utilization, (L)-(+)-LA content, L. rhamnosus cell viability, (L)-(+)-LA yield and volumetric productivity. The highest (L)-(+)-LA content (39.38 g/L), L. rhamnosus cell viability (9.67 log CFU/mL), (L)-(+)-LA yield (91.29%) and volumetric productivity (1.69 g/L/h) were achieved with the reducing sugar content of 54 g/L and yeast extract content of 50 g/L.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control
EP  - 104
IS  - 1
SP  - 98
VL  - 123
DO  - 10.1002/jib.403
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2017",
abstract = "Lactic acid (LA) is a versatile chemical with a wide range of applications in food, pharmaceutical, cosmetic, textile and polymer industries. Brewer's spent grain (BSG) is the most abundant brewing by-product. In this study BSG hydrolysates were used for LA fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate the effects of pH control during fermentation, reducing sugar content and yeast extract content in BSG hydrolysate on LA fermentation parameters. The pH control greatly increased reducing sugar utilization, (L)-(+)-LA content, yield and volumetric productivity. The highest (L)-(+)-LA yield and volumetric productivity were achieved with the reducing sugar content of 54 g/L. Yeast extract addition significantly increased reducing sugar utilization, (L)-(+)-LA content, L. rhamnosus cell viability, (L)-(+)-LA yield and volumetric productivity. The highest (L)-(+)-LA content (39.38 g/L), L. rhamnosus cell viability (9.67 log CFU/mL), (L)-(+)-LA yield (91.29%) and volumetric productivity (1.69 g/L/h) were achieved with the reducing sugar content of 54 g/L and yeast extract content of 50 g/L.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control",
pages = "104-98",
number = "1",
volume = "123",
doi = "10.1002/jib.403"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Đukić-Vuković, A.,& Mojović, L.. (2017). Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control. in Journal of the Institute of Brewing
Inst Brewing, London., 123(1), 98-104.
https://doi.org/10.1002/jib.403

Pejin J, Radosavljević M, Kocić-Tanackov S, Đukić-Vuković A, Mojović L. Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control. in Journal of the Institute of Brewing. 2017;123(1):98-104.
doi:10.1002/jib.403 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control" in Journal of the Institute of Brewing, 123, no. 1 (2017):98-104,
https://doi.org/10.1002/jib.403 . .

TY  - JOUR
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3379
AB  - Waste substrates from bioethanol and beer productions are cheap, abundant and renewable substrates for biorefinery production of lactic acid (LA) and variability in their chemical composition presents a challenge in their valorisation. Three types of waste substrates, wasted bread and wasted potato stillage from bioethanol production and brewers' spent grain hydrolysate from beer production were studied as substrates for the production of L(+) LA and probiotic biomass by Lactobacillus rhamnosus ATCC 7469. The correlation of the content of free alpha amino nitrogen and the production of LA was determined as a critical characteristic of the waste media for efficient LA production by L. rhamnosus on the substrates which contained equal amount of fermentable sugars. A maximal LA productivity of 1.54 g L-1 h(-1) was obtained on wasted bread stillage media, whilst maximal productivities achieved on the potato stillage and brewers' spent grain hydrolysate media were 1.28 g L-1 h(-1) and 0.48 g L-1 h(-1), respectively. A highest LA yield of 0.91 g g(-1) was achieved on wasted bread stillage media, followed by the yield of 0.81 g g(-1) on wasted potato stillage and 0.34 g g(-1) on brewers' spent grain hydrolysate media. The kinetics of sugar consumption in the two stillage substrates were similar while the sugar conversion in brewers' spent grain hydrolysate was slower and less efficient due to significantly lower content of free alpha amino nitrogen. The lignocellulosic hydrolysate from beer production required additional supplementation with nitrogen.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Waste Management
T1  - Wastes from bioethanol and beer productions as substrates for L(+) lactic acid production - A comparative
EP  - 482
SP  - 478
VL  - 48
DO  - 10.1016/j.wasman.2015.11.031
ER  - 

@article{
author = "Đukić-Vuković, Aleksandra and Mladenović, Dragana and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Pejin, Jelena and Mojović, Ljiljana",
year = "2016",
abstract = "Waste substrates from bioethanol and beer productions are cheap, abundant and renewable substrates for biorefinery production of lactic acid (LA) and variability in their chemical composition presents a challenge in their valorisation. Three types of waste substrates, wasted bread and wasted potato stillage from bioethanol production and brewers' spent grain hydrolysate from beer production were studied as substrates for the production of L(+) LA and probiotic biomass by Lactobacillus rhamnosus ATCC 7469. The correlation of the content of free alpha amino nitrogen and the production of LA was determined as a critical characteristic of the waste media for efficient LA production by L. rhamnosus on the substrates which contained equal amount of fermentable sugars. A maximal LA productivity of 1.54 g L-1 h(-1) was obtained on wasted bread stillage media, whilst maximal productivities achieved on the potato stillage and brewers' spent grain hydrolysate media were 1.28 g L-1 h(-1) and 0.48 g L-1 h(-1), respectively. A highest LA yield of 0.91 g g(-1) was achieved on wasted bread stillage media, followed by the yield of 0.81 g g(-1) on wasted potato stillage and 0.34 g g(-1) on brewers' spent grain hydrolysate media. The kinetics of sugar consumption in the two stillage substrates were similar while the sugar conversion in brewers' spent grain hydrolysate was slower and less efficient due to significantly lower content of free alpha amino nitrogen. The lignocellulosic hydrolysate from beer production required additional supplementation with nitrogen.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Waste Management",
title = "Wastes from bioethanol and beer productions as substrates for L(+) lactic acid production - A comparative",
pages = "482-478",
volume = "48",
doi = "10.1016/j.wasman.2015.11.031"
}

Đukić-Vuković, A., Mladenović, D., Radosavljević, M., Kocić-Tanackov, S., Pejin, J.,& Mojović, L.. (2016). Wastes from bioethanol and beer productions as substrates for L(+) lactic acid production - A comparative. in Waste Management
Pergamon-Elsevier Science Ltd, Oxford., 48, 478-482.
https://doi.org/10.1016/j.wasman.2015.11.031

Đukić-Vuković A, Mladenović D, Radosavljević M, Kocić-Tanackov S, Pejin J, Mojović L. Wastes from bioethanol and beer productions as substrates for L(+) lactic acid production - A comparative. in Waste Management. 2016;48:478-482.
doi:10.1016/j.wasman.2015.11.031 .

Đukić-Vuković, Aleksandra, Mladenović, Dragana, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Pejin, Jelena, Mojović, Ljiljana, "Wastes from bioethanol and beer productions as substrates for L(+) lactic acid production - A comparative" in Waste Management, 48 (2016):478-482,
https://doi.org/10.1016/j.wasman.2015.11.031 . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Mojović, Ljiljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3191
AB  - Brewers' spent grain (BSG) hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation as well as the effect of dry brewers' yeast addition in hydrolysate on lactic acid fermentation parameters (L-(+)-LA and reducing sugar concentration and number of viable cell-viability). Very high L. rhamnosus ATCC 7469 cell viability was achieved in all fermentations (9.26-9.52 log CFU/mL at the end of fermentation). L-(+)-LA concentration increased with an increase in brewers' yeast content in hydrolysate.
AB  - Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvodi prizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju su hidrolizati pivskog tropa korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno-kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca u hidrolizat na parametre mlečno-kisele fermentacije (koncentraciju L-(+)-mlečne kiseline i redukujućih šećera i broj vijabilnih ćelija-vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno-kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržajapivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L-(+)-mlečne kiseline.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
T1  - Korigovano - uticaj dodatka pivskog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosus
EP  - 196
IS  - 4
SP  - 193
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3191
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Mojović, Ljiljana",
year = "2016",
abstract = "Brewers' spent grain (BSG) hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation as well as the effect of dry brewers' yeast addition in hydrolysate on lactic acid fermentation parameters (L-(+)-LA and reducing sugar concentration and number of viable cell-viability). Very high L. rhamnosus ATCC 7469 cell viability was achieved in all fermentations (9.26-9.52 log CFU/mL at the end of fermentation). L-(+)-LA concentration increased with an increase in brewers' yeast content in hydrolysate., Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvodi prizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju su hidrolizati pivskog tropa korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno-kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca u hidrolizat na parametre mlečno-kisele fermentacije (koncentraciju L-(+)-mlečne kiseline i redukujućih šećera i broj vijabilnih ćelija-vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno-kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržajapivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L-(+)-mlečne kiseline.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus, Korigovano - uticaj dodatka pivskog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosus",
pages = "196-193",
number = "4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3191"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Đukić-Vuković, A., Mladenović, D.,& Mojović, L.. (2016). Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(4), 193-196.
https://hdl.handle.net/21.15107/rcub_technorep_3191

Pejin J, Radosavljević M, Kocić-Tanackov S, Đukić-Vuković A, Mladenović D, Mojović L. Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus. in Journal on Processing and Energy in Agriculture. 2016;20(4):193-196.
https://hdl.handle.net/21.15107/rcub_technorep_3191 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Mojović, Ljiljana, "Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus" in Journal on Processing and Energy in Agriculture, 20, no. 4 (2016):193-196,
https://hdl.handle.net/21.15107/rcub_technorep_3191 .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Mojović, Ljiljana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2935
AB  - In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for lactic acid fermentation as well as the effect of dry brewers' yeast (1.0, 3.0, and 5.0 %) addition in hydrolysate on lactic acid fermentation parameters (L-(+)-lactic acid and reducing sugars concentration and number of viable cellsviability). Very high L. rhamnosus ATCC 7469cells viability was achieved in all fermentations (9.26-9.52 log CFU/mLat the end of fermentation). With the increase in brewers' yeast content in hydrolysate, L-(+)-lactic acid concentration increased. The highest L- (+)-lactic acid concentration and yield (89.01 %) were obtained in fermentation of hydrolysate with 5.0 % of brewers' yeast and 5.0 % of reducing sugars.
AB  - Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvod i proizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju je hidrolizat pivskog tropa proizveden pod optimalnim uslovima. Hidrolizati su korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno - kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca (1,0; 3,0 i 5,0%) u hidrolizat na parametre mlečno - kisele fermentacije (koncentraciju L - (+) - mlečne kiseline i redukujućih šećera i broj vijabilnih Ćelija vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno - kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržaja pivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L - (+) - mlečne kiseline. Najviša koncentracija kao i prinos L - (+) - mlečne kiseline (89,01%) ostvareni su u fermentaciji hidrolizata pivskog tropa sa 5,0% pivskog kvasca i 5,0% redukujućih šećera.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
T1  - Uticaj dodatka pisvkog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosu
EP  - 170
IS  - 4
SP  - 167
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2935
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Mojović, Ljiljana",
year = "2015",
abstract = "In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for lactic acid fermentation as well as the effect of dry brewers' yeast (1.0, 3.0, and 5.0 %) addition in hydrolysate on lactic acid fermentation parameters (L-(+)-lactic acid and reducing sugars concentration and number of viable cellsviability). Very high L. rhamnosus ATCC 7469cells viability was achieved in all fermentations (9.26-9.52 log CFU/mLat the end of fermentation). With the increase in brewers' yeast content in hydrolysate, L-(+)-lactic acid concentration increased. The highest L- (+)-lactic acid concentration and yield (89.01 %) were obtained in fermentation of hydrolysate with 5.0 % of brewers' yeast and 5.0 % of reducing sugars., Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvod i proizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju je hidrolizat pivskog tropa proizveden pod optimalnim uslovima. Hidrolizati su korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno - kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca (1,0; 3,0 i 5,0%) u hidrolizat na parametre mlečno - kisele fermentacije (koncentraciju L - (+) - mlečne kiseline i redukujućih šećera i broj vijabilnih Ćelija vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno - kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržaja pivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L - (+) - mlečne kiseline. Najviša koncentracija kao i prinos L - (+) - mlečne kiseline (89,01%) ostvareni su u fermentaciji hidrolizata pivskog tropa sa 5,0% pivskog kvasca i 5,0% redukujućih šećera.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus, Uticaj dodatka pisvkog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosu",
pages = "170-167",
number = "4",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2935"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Đukić-Vuković, A., Mladenović, D.,& Mojović, L.. (2015). The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(4), 167-170.
https://hdl.handle.net/21.15107/rcub_technorep_2935

Pejin J, Radosavljević M, Kocić-Tanackov S, Đukić-Vuković A, Mladenović D, Mojović L. The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus. in Journal on Processing and Energy in Agriculture. 2015;19(4):167-170.
https://hdl.handle.net/21.15107/rcub_technorep_2935 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Mojović, Ljiljana, "The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus" in Journal on Processing and Energy in Agriculture, 19, no. 4 (2015):167-170,
https://hdl.handle.net/21.15107/rcub_technorep_2935 .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Mojović, Ljiljana
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3125
AB  - Brewer's spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total. by-products generated. In this study BSG hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus fermentum (PL-1) and Lactobacillus rhamnosus (ATCC 7469). The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation. The effect of calcium-carbonate (2%) and yeast extract (0.5 to 5%) addition in hydrolysate on LA fermentation were investigated. The LA production by L. fermentum and L. rhamnosus in BSG hydrolysate was influenced by calcium-carbonate and yeast extract supplementation. L. fermentum produced a racemic mixture of L-(+)- and D-(-)-LA while L. rhamnosus produced mostly L-(+)-LA (95-98%) in all fermentations. Calcium-carbonate addition increased total LA yield by 13% in L. fermentum fermentations and by 17% in L rhamnosus fermentations. Yeast extract addition increased total LA yield by 4-26% in L. fennentum fermentations and by 6-8% in L. rhamnosus fermentations.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate
EP  - 37
SP  - 31
VL  - 73
DO  - 10.1016/j.foodres.2014.12.023
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Mojović, Ljiljana and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra",
year = "2015",
abstract = "Brewer's spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total. by-products generated. In this study BSG hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus fermentum (PL-1) and Lactobacillus rhamnosus (ATCC 7469). The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation. The effect of calcium-carbonate (2%) and yeast extract (0.5 to 5%) addition in hydrolysate on LA fermentation were investigated. The LA production by L. fermentum and L. rhamnosus in BSG hydrolysate was influenced by calcium-carbonate and yeast extract supplementation. L. fermentum produced a racemic mixture of L-(+)- and D-(-)-LA while L. rhamnosus produced mostly L-(+)-LA (95-98%) in all fermentations. Calcium-carbonate addition increased total LA yield by 13% in L. fermentum fermentations and by 17% in L rhamnosus fermentations. Yeast extract addition increased total LA yield by 4-26% in L. fennentum fermentations and by 6-8% in L. rhamnosus fermentations.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate",
pages = "37-31",
volume = "73",
doi = "10.1016/j.foodres.2014.12.023"
}

Pejin, J., Radosavljević, M., Mojović, L., Kocić-Tanackov, S.,& Đukić-Vuković, A.. (2015). The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate. in Food Research International
Elsevier Science Bv, Amsterdam., 73, 31-37.
https://doi.org/10.1016/j.foodres.2014.12.023

Pejin J, Radosavljević M, Mojović L, Kocić-Tanackov S, Đukić-Vuković A. The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate. in Food Research International. 2015;73:31-37.
doi:10.1016/j.foodres.2014.12.023 .

Pejin, Jelena, Radosavljević, Miloš, Mojović, Ljiljana, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, "The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate" in Food Research International, 73 (2015):31-37,
https://doi.org/10.1016/j.foodres.2014.12.023 . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
AU  - Kocić-Tanackov, Sunčica
AU  - Radosavljević, Miloš
AU  - Đukić-Vuković, Aleksandra
AU  - Nikolić, Svetlana
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2609
AB  - Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. Per 100 L of beer produced 20 kg of brewer's spent grain are obtained. BSG is a lignocellulosic material and due to its high content of protein and fibre, it can also serve as a raw material in biotechnology i.e. in lactic acid production. In this study brewer's spent grain hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469 and Lactobacillus fermentum PL-1. The effects of CaCO3 addition (2%) and different yeast extract content in hydrolysate on lactic acid yield were investigated. In fermentations with Lactobacillus rhamnosus ATCC 7469 high lactic acid yields were obtained ( gt 95%) while in fermentations with Lactobacillus fermentum PL-1 lactic acid yields were low ( lt 50%).
AB  - Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva; približno 85% od ukupnih sporednih proizvoda. Na 100 l proizvedenog piva, dobija se oko 20 kg tropa. Trop nastaje u velikim količinama tokom cele godine, jeftin je ili besplatan. Pivski trop je lignocelulozni materijal, bogat proteinima i vlaknima (koji čine oko 20%, odnosno 70% suve materije pivskog tropa) i zbog toga se može primenjivati kao sirovina u biotehnologiji tj. u proizvodnji mlečne kiseline. Mlečna kiselina se tradicionalno proizvodi fermentacijom skrobnih i šećernih supstrata pomoću bakterija mlečne kiseline. Upotreba sporednih proizvoda kao sirovine za proizvodnju mlečne kiseline može značajno unaprediti ekonomičnost i održivost procesa proizvodnje piva. Za proizvodnju mlečne kiseline pivski trop se mora hidrolizovati. U ovom radu hidorlizat pivskog tropa je proizveden pod optimalnim uslovima. Hidrolizat pivskog tropa je korišćen u mlečno-kiseloj fermentaciji pomoću Lactobacillus rhamnosus ATCC 7469 i Lactobacillus fermentum PL-1. U radu je takođe ispitan uticaj dodatka CaCO3 (2%) i različitih sadržaja ekstrakta kvasca u hidrolizatu na prinos mlečne kiseline. U fermentacijama u kojima je kao proizvodni mikroorganizam korišćen Lactobacillus rhamnosus ATCC 7469 ostvareni su visoki prinosi mlečne kiseline tj. preko 95% dok su prinosi mlečne kiseline ostvareni u fermentacijama sa Lactobacillus fermentum PL-1 bili ispod 50%.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum
T1  - Mlečno-kisela fermentacija hidrolizata pivskog tropa pomoću lactobacillus Rhamnosus i Lactobacillus fermentum
EP  - 186
IS  - 4
SP  - 182
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2609
ER  - 

@article{
author = "Pejin, Jelena and Mojović, Ljiljana and Kocić-Tanackov, Sunčica and Radosavljević, Miloš and Đukić-Vuković, Aleksandra and Nikolić, Svetlana",
year = "2014",
abstract = "Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. Per 100 L of beer produced 20 kg of brewer's spent grain are obtained. BSG is a lignocellulosic material and due to its high content of protein and fibre, it can also serve as a raw material in biotechnology i.e. in lactic acid production. In this study brewer's spent grain hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469 and Lactobacillus fermentum PL-1. The effects of CaCO3 addition (2%) and different yeast extract content in hydrolysate on lactic acid yield were investigated. In fermentations with Lactobacillus rhamnosus ATCC 7469 high lactic acid yields were obtained ( gt 95%) while in fermentations with Lactobacillus fermentum PL-1 lactic acid yields were low ( lt 50%)., Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva; približno 85% od ukupnih sporednih proizvoda. Na 100 l proizvedenog piva, dobija se oko 20 kg tropa. Trop nastaje u velikim količinama tokom cele godine, jeftin je ili besplatan. Pivski trop je lignocelulozni materijal, bogat proteinima i vlaknima (koji čine oko 20%, odnosno 70% suve materije pivskog tropa) i zbog toga se može primenjivati kao sirovina u biotehnologiji tj. u proizvodnji mlečne kiseline. Mlečna kiselina se tradicionalno proizvodi fermentacijom skrobnih i šećernih supstrata pomoću bakterija mlečne kiseline. Upotreba sporednih proizvoda kao sirovine za proizvodnju mlečne kiseline može značajno unaprediti ekonomičnost i održivost procesa proizvodnje piva. Za proizvodnju mlečne kiseline pivski trop se mora hidrolizovati. U ovom radu hidorlizat pivskog tropa je proizveden pod optimalnim uslovima. Hidrolizat pivskog tropa je korišćen u mlečno-kiseloj fermentaciji pomoću Lactobacillus rhamnosus ATCC 7469 i Lactobacillus fermentum PL-1. U radu je takođe ispitan uticaj dodatka CaCO3 (2%) i različitih sadržaja ekstrakta kvasca u hidrolizatu na prinos mlečne kiseline. U fermentacijama u kojima je kao proizvodni mikroorganizam korišćen Lactobacillus rhamnosus ATCC 7469 ostvareni su visoki prinosi mlečne kiseline tj. preko 95% dok su prinosi mlečne kiseline ostvareni u fermentacijama sa Lactobacillus fermentum PL-1 bili ispod 50%.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum, Mlečno-kisela fermentacija hidrolizata pivskog tropa pomoću lactobacillus Rhamnosus i Lactobacillus fermentum",
pages = "186-182",
number = "4",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2609"
}

Pejin, J., Mojović, L., Kocić-Tanackov, S., Radosavljević, M., Đukić-Vuković, A.,& Nikolić, S.. (2014). Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(4), 182-186.
https://hdl.handle.net/21.15107/rcub_technorep_2609

Pejin J, Mojović L, Kocić-Tanackov S, Radosavljević M, Đukić-Vuković A, Nikolić S. Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum. in Journal on Processing and Energy in Agriculture. 2014;18(4):182-186.
https://hdl.handle.net/21.15107/rcub_technorep_2609 .

Pejin, Jelena, Mojović, Ljiljana, Kocić-Tanackov, Sunčica, Radosavljević, Miloš, Đukić-Vuković, Aleksandra, Nikolić, Svetlana, "Lactic acid production on brewers' spent grain hydrolysate by lactobacillus Rhamnosus and Lactobacillus fermentum" in Journal on Processing and Energy in Agriculture, 18, no. 4 (2014):182-186,
https://hdl.handle.net/21.15107/rcub_technorep_2609 .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Grujić, Olgica
AU  - Mojović, Ljiljana
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2330
AB  - Adjuncts are also used in beer production to increase beer stability, and possibly to reduce the production costs. Triticale, the first man-made cereal, is the product of a cross between wheat and rye. In this study the possibility of triticale application as the partial substitute for barley malt in wort production was investigated. For wort production two series of experiments were performed in which triticale variety Adonis was used as the substitute for barley malt in grist with and without the addition of commercial enzyme Ultraflo Max. Triticale was added in each of the carried series of experiments as the substitute for malt: 0, 10, 30, 50, and 70% in grist. With the increase in the content of triticale in the grist, viscosity increased. The addition of commercial enzyme Ultraflo Max reduced wort viscosity. The obtained results indicate that worts produced with the addition of triticale variety Adonis in grist had good analytical quality parameters.
AB  - Nesladovane sirovine se u proizvodnji piva koriste i u cilju poboljšanja stabilnosti piva, kao i mogućeg sniženja troškova proizvodnje. Tritikale je najstariji veštački stvoren hibrid nastao ukrštanjem pšenice i raži. U radu je ispitana mogućnost primene tritikalea kao delimične zamene za ječmeni slad u proizovdnji sladovine. Za proizvodnju sladovine izvedene su dve serije eksperimenata u kojima je sorta tritikalea Adonis, korišćena umesto ječmenog slada u usipku sa i bez dodatka komericijalnog enzima Ultraflo Max. Tritikale je dodavan umesto slada u usipku u sledećim odnosima: 0, 10, 30, 50 i 70%. S porastom udela tritikalea u usipku viskoznost sladovina se povećavala. Dodatak enzima Ultraflo Max je smanjio viskoznost sladovina. Dobijeni rezultati pokazuju da su sladovine proizvedene uz primenu tritikalea sorte Adonis kao delimične zamene za slad imale dobre analitičke pokazatelje.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - The application of triticale variety Adonis as the substitute for barley malt in wort production
T1  - Primena tritikalea sorte Adonis kao zamene za ječmeni slad u proizvodnji sladovine
EP  - 114
IS  - 3
SP  - 110
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2330
ER  - 

@article{
author = "Pejin, Jelena and Grujić, Olgica and Mojović, Ljiljana and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra",
year = "2013",
abstract = "Adjuncts are also used in beer production to increase beer stability, and possibly to reduce the production costs. Triticale, the first man-made cereal, is the product of a cross between wheat and rye. In this study the possibility of triticale application as the partial substitute for barley malt in wort production was investigated. For wort production two series of experiments were performed in which triticale variety Adonis was used as the substitute for barley malt in grist with and without the addition of commercial enzyme Ultraflo Max. Triticale was added in each of the carried series of experiments as the substitute for malt: 0, 10, 30, 50, and 70% in grist. With the increase in the content of triticale in the grist, viscosity increased. The addition of commercial enzyme Ultraflo Max reduced wort viscosity. The obtained results indicate that worts produced with the addition of triticale variety Adonis in grist had good analytical quality parameters., Nesladovane sirovine se u proizvodnji piva koriste i u cilju poboljšanja stabilnosti piva, kao i mogućeg sniženja troškova proizvodnje. Tritikale je najstariji veštački stvoren hibrid nastao ukrštanjem pšenice i raži. U radu je ispitana mogućnost primene tritikalea kao delimične zamene za ječmeni slad u proizovdnji sladovine. Za proizvodnju sladovine izvedene su dve serije eksperimenata u kojima je sorta tritikalea Adonis, korišćena umesto ječmenog slada u usipku sa i bez dodatka komericijalnog enzima Ultraflo Max. Tritikale je dodavan umesto slada u usipku u sledećim odnosima: 0, 10, 30, 50 i 70%. S porastom udela tritikalea u usipku viskoznost sladovina se povećavala. Dodatak enzima Ultraflo Max je smanjio viskoznost sladovina. Dobijeni rezultati pokazuju da su sladovine proizvedene uz primenu tritikalea sorte Adonis kao delimične zamene za slad imale dobre analitičke pokazatelje.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "The application of triticale variety Adonis as the substitute for barley malt in wort production, Primena tritikalea sorte Adonis kao zamene za ječmeni slad u proizvodnji sladovine",
pages = "114-110",
number = "3",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2330"
}

Pejin, J., Grujić, O., Mojović, L., Radosavljević, M., Kocić-Tanackov, S.,& Đukić-Vuković, A.. (2013). The application of triticale variety Adonis as the substitute for barley malt in wort production. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(3), 110-114.
https://hdl.handle.net/21.15107/rcub_technorep_2330

Pejin J, Grujić O, Mojović L, Radosavljević M, Kocić-Tanackov S, Đukić-Vuković A. The application of triticale variety Adonis as the substitute for barley malt in wort production. in Journal on Processing and Energy in Agriculture. 2013;17(3):110-114.
https://hdl.handle.net/21.15107/rcub_technorep_2330 .

Pejin, Jelena, Grujić, Olgica, Mojović, Ljiljana, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, "The application of triticale variety Adonis as the substitute for barley malt in wort production" in Journal on Processing and Energy in Agriculture, 17, no. 3 (2013):110-114,
https://hdl.handle.net/21.15107/rcub_technorep_2330 .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Grujić, Olgica
AU  - Mojović, Ljiljana
AU  - Kocić-Tanackov, Sunčica
AU  - Nikolić, Svetlana
AU  - Đukić-Vuković, Aleksandra
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2370
AB  - Brewer’s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 L of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, ecofriendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer’s spent grain is still limited, being basically used as animal feed. Researchers are trying to improve the application of brewer’s spent grain by finding alternative uses apart from the current general use as an animal feed. Its possible applications are in human nutrition, as a raw material in biotechnology, energy production, charcoal production, paper manufacture, as a brick component, and adsorbent. In biotechnology brewer’s spent grain could be used as a substrate for cultivation of microorganisms and enzyme production, additive or yeast carrier in beer fermentation, raw material in production of lactic acid, bioethanol, biogas, phenolic acids, xylitol, and pullulan. Some possible applications for brewer’s spent grain are described in this article, including pre-treatment conditions (different procedures for polysaccharides, hemicelluloses and cellulose hydrolysis), working microorganisms, fermentation parameters and obtained yields. The chemical composition of brewer’s spent grain varies according to barley variety, harvesting time, malting and mashing conditions, and a quality and type of unmalted raw material used in beer production. Brewer’s spent grain is lignocellulosic material rich in protein and fiber, which account for approximately 20 and 70% of its composition, respectively.
AB  - Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva. Na 100 L proizvedenog piva, dobija se oko 20 kg tropa. Trop nastaje u velikim količinama tokom cele godine, jeftin je ili besplatan i zbog visokog sadržaj proteina i ugljenih hidrata može se upotrebljavati kao sirovina u biotehnologiji. Hemijski sastav pivskog tropa varira od sorte ječma koja se koristi, zatim od vremena žetve, uslova sladovanja i ukomljavanja i tipa i kvaliteta nesladovanih sirovina koje se koriste u proizvodnji piva. Pivski trop je lignocelulozni materijal, bogat proteinima i vlaknima koji čine 20%, odnosno 70% sastava pivskog tropa. Sve više prisutna svest o zaštiti okoline i smanjenju zagađenja dovodi do razvoja novih tehnologija za iskorišćenje sporednih proizvoda. Primena pivskog tropa je ograničena. Do sada se trop primenjivao kao stočna hrana. Moguće primene pivskog tropa su kao: dodatak proizvodima namenjenim za ljudsku ishranu, sirovina u biotehnologiji, sirovina za proizvodnju energije, uglja, papira, građevinskog materijala i adsorbens.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Possible application of brewer's spent grain in biotechnology
T1  - Mogućnosti primene pivskog tropa u biotehnologiji
EP  - 291
IS  - 2
SP  - 277
VL  - 67
DO  - 10.2298/HEMIND120410065P
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Grujić, Olgica and Mojović, Ljiljana and Kocić-Tanackov, Sunčica and Nikolić, Svetlana and Đukić-Vuković, Aleksandra",
year = "2013",
abstract = "Brewer’s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 L of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, ecofriendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer’s spent grain is still limited, being basically used as animal feed. Researchers are trying to improve the application of brewer’s spent grain by finding alternative uses apart from the current general use as an animal feed. Its possible applications are in human nutrition, as a raw material in biotechnology, energy production, charcoal production, paper manufacture, as a brick component, and adsorbent. In biotechnology brewer’s spent grain could be used as a substrate for cultivation of microorganisms and enzyme production, additive or yeast carrier in beer fermentation, raw material in production of lactic acid, bioethanol, biogas, phenolic acids, xylitol, and pullulan. Some possible applications for brewer’s spent grain are described in this article, including pre-treatment conditions (different procedures for polysaccharides, hemicelluloses and cellulose hydrolysis), working microorganisms, fermentation parameters and obtained yields. The chemical composition of brewer’s spent grain varies according to barley variety, harvesting time, malting and mashing conditions, and a quality and type of unmalted raw material used in beer production. Brewer’s spent grain is lignocellulosic material rich in protein and fiber, which account for approximately 20 and 70% of its composition, respectively., Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva. Na 100 L proizvedenog piva, dobija se oko 20 kg tropa. Trop nastaje u velikim količinama tokom cele godine, jeftin je ili besplatan i zbog visokog sadržaj proteina i ugljenih hidrata može se upotrebljavati kao sirovina u biotehnologiji. Hemijski sastav pivskog tropa varira od sorte ječma koja se koristi, zatim od vremena žetve, uslova sladovanja i ukomljavanja i tipa i kvaliteta nesladovanih sirovina koje se koriste u proizvodnji piva. Pivski trop je lignocelulozni materijal, bogat proteinima i vlaknima koji čine 20%, odnosno 70% sastava pivskog tropa. Sve više prisutna svest o zaštiti okoline i smanjenju zagađenja dovodi do razvoja novih tehnologija za iskorišćenje sporednih proizvoda. Primena pivskog tropa je ograničena. Do sada se trop primenjivao kao stočna hrana. Moguće primene pivskog tropa su kao: dodatak proizvodima namenjenim za ljudsku ishranu, sirovina u biotehnologiji, sirovina za proizvodnju energije, uglja, papira, građevinskog materijala i adsorbens.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Possible application of brewer's spent grain in biotechnology, Mogućnosti primene pivskog tropa u biotehnologiji",
pages = "291-277",
number = "2",
volume = "67",
doi = "10.2298/HEMIND120410065P"
}

Pejin, J., Radosavljević, M., Grujić, O., Mojović, L., Kocić-Tanackov, S., Nikolić, S.,& Đukić-Vuković, A.. (2013). Possible application of brewer's spent grain in biotechnology. in Hemijska industrija
Association of Chemical Engineers of Serbia., 67(2), 277-291.
https://doi.org/10.2298/HEMIND120410065P

Pejin J, Radosavljević M, Grujić O, Mojović L, Kocić-Tanackov S, Nikolić S, Đukić-Vuković A. Possible application of brewer's spent grain in biotechnology. in Hemijska industrija. 2013;67(2):277-291.
doi:10.2298/HEMIND120410065P .

Pejin, Jelena, Radosavljević, Miloš, Grujić, Olgica, Mojović, Ljiljana, Kocić-Tanackov, Sunčica, Nikolić, Svetlana, Đukić-Vuković, Aleksandra, "Possible application of brewer's spent grain in biotechnology" in Hemijska industrija, 67, no. 2 (2013):277-291,
https://doi.org/10.2298/HEMIND120410065P . .