Use of spent brewer's yeast in L-(+) lactic acid fermentation
Само за регистроване кориснике
2019
Аутори
Pejin, JelenaRadosavljević, Miloš
Kocić-Tanackov, Sunčica
Marković, Romeo
Đukić-Vuković, Aleksandra
Mojović, Ljiljana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 add...ition 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.
Кључне речи:
lactic acid fermentation / brewer's spent grain / brewer's yeast / free amino nitrogenИзвор:
Journal of the Institute of Brewing, 2019, 125, 3, 357-363Издавач:
- Inst Brewing, London
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-31017)
DOI: 10.1002/jib.572
ISSN: 0046-9750
WoS: 000482457700008
Scopus: 2-s2.0-85068083256
Институција/група
Tehnološko-metalurški fakultetTY - 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 . .