Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation
Само за регистроване кориснике
2020
Аутори
Radosavljević, Miloš
Pejin, Jelena
Pribić, Milana
Kocić-Tanackov, Sunčica

Mladenović, Dragana

Djukić-Vuković, Aleksandra

Mojović, Ljiljana

Чланак у часопису (Објављена верзија)

Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
biotechnology / fermentation / waste treatment and waste minimisation / experimental designИзвор:
Journal of Chemical Technology and Biotechnology, 2020, 95, 2, 339-347Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-31017)
Напомена:
- Peer-reviewed manuscript:http://technorep.tmf.bg.ac.rs/handle/123456789/4722
Повезане информације:
- Верзија документа
https://technorep.tmf.bg.ac.rs/handle/123456789/4722
DOI: 10.1002/jctb.5878
ISSN: 0268-2575
WoS: 000505736200004
Scopus: 2-s2.0-85058213656
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Radosavljević, Miloš AU - Pejin, Jelena AU - Pribić, Milana AU - Kocić-Tanackov, Sunčica AU - Mladenović, Dragana AU - Djukić-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 Djukić-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., Djukić-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, Djukić-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, Djukić-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 . .