Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control
2017
Аутори
Pejin, JelenaRadosavljević, Miloš
Kocić-Tanackov, Sunčica
Đukić-Vuković, Aleksandra
Mojović, Ljiljana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
lactic acid / fermentation / brewer ' s spent grainИзвор:
Journal of the Institute of Brewing, 2017, 123, 1, 98-104Издавач:
- Inst Brewing, London
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
DOI: 10.1002/jib.403
ISSN: 0046-9750
WoS: 000399329100013
Scopus: 2-s2.0-85017063578
Институција/група
Tehnološko-metalurški fakultetTY - 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 . .