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dc.creatorPejin, Jelena
dc.creatorRadosavljević, Miloš
dc.creatorPribić, Milana
dc.creatorKocić-Tanackov, Sunčica
dc.creatorMladenović, Dragana
dc.creatorĐukić-Vuković, Aleksandra
dc.creatorMojović, Ljiljana
dc.date.accessioned2021-03-10T13:46:54Z
dc.date.available2021-03-10T13:46:54Z
dc.date.issued2018
dc.identifier.issn0956-053X
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3940
dc.description.abstractIndustrial 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.en
dc.publisherPergamon-Elsevier Science Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsrestrictedAccess
dc.sourceWaste Management
dc.subjectLactic acid fermentationen
dc.subjectBrewer's spent grainen
dc.subjectMalt rootletsen
dc.subjectSoybean mealen
dc.subjectBy-products utilizationen
dc.titlePossibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-productsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage163
dc.citation.other79: 153-163
dc.citation.rankM21
dc.citation.spage153
dc.citation.volume79
dc.identifier.doi10.1016/j.wasman.2018.07.035
dc.identifier.pmid30343741
dc.identifier.rcubconv_5699
dc.identifier.scopus2-s2.0-85050526008
dc.identifier.wos000449133500016
dc.type.versionpublishedVersion


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