publication . Article . 2016

Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus

Pejin, Jelena; Radosavljević, Miloš; Kocić-Tanackov, Sunčica; Đukić-Vuković, Aleksandra; Mladenović, Dragana; Mojović, Ljiljana;
Open Access English
  • Published: 01 Jan 2016 Journal: Journal on Processing and Energy in Agriculture (issn: 1821-4487, Copyright policy)
Abstract
Brewers' spent grain (BSG) hydrolysates were used for lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for LA fermentation as well as the effect of dry brewers' yeast addition in hydrolysate on lactic acid fermentation parameters (L-(+)-LA and reducing sugar concentration and number of viable cell-viability). Very high L. rhamnosus ATCC 7469 cell viability was achieved in all fermentations (9.26-9.52 log CFU/mL at the end of fermentation). L-(+)-LA concentration increased with an increase in brewers' yeast content in hydrolysate.
Subjects
mesheuropmc: food and beverages
free text keywords: Lactic acid fermentation, brewers' spent yeast, brewers' spent grain
Funded by
MESTD| Production of lactic acid and probiotics on waste products of food and agricultural industry
Project
  • Funder: Ministry of Education, Science and Technological Development of Republic of Serbia (MESTD)
  • Project Code: 31017
  • Funding stream: Technological Development (TD or TR)
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