Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/6067
Title: | The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate | Authors: | Pejin, Jelena Radosavljević, Miloš Mojović, Ljiljana Kocić-Tanackov, Sunčica Đukić-Vuković, Aleksandra |
Issue Date: | 1-Jul-2015 | Publisher: | Elsevier | Journal: | Food Research International | Abstract: | © 2014 Elsevier Ltd. 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. fermentum fermentations and by 6-8% in L. rhamnosus fermentations. | URI: | https://open.uns.ac.rs/handle/123456789/6067 | ISSN: | 09639969 | DOI: | 10.1016/j.foodres.2014.12.023 |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
37
checked on May 3, 2024
Page view(s)
20
Last Week
8
8
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.