publication . Article . 2015

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 2015 Journal: Journal on Processing and Energy in Agriculture (issn: 1821-4487, Copyright policy)
In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate possibilities of the BSG hydrolysate utilization as a substrate for lactic acid fermentation as well as the effect of dry brewers' yeast (1.0, 3.0, and 5.0 %) addition in hydrolysate on lactic acid fermentation parameters (L-(+)-lactic acid and reducing sugars concentration and number of viable cellsviability). Very high L. rhamnosus ATCC 7469cells viability was achieved in all fermentations (9.26-9.52 log CFU/mLat the end of fermentation). With ...
Medical Subject Headings: food and beverages
free text keywords: lactic acid fermentation, brewers' spent grain, brewers' spent yeast
Funded by
MESTD| Production of lactic acid and probiotics on waste products of food and agricultural industry
  • 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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