The influence of calcium-carbonate and yeast extract addition on lactic acid fermentation of brewer's spent grain hydrolysate |
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| Affiliation: | 1. Faculty of Technology University of Novi Sad, 21 000 Novi Sad, Bulevar Cara Lazara 1, Serbia;2. Faculty of Technology and Metallurgy, University of Belgrade, 11 000 Belgrade, Karnegijeva 4, Serbia;1. Clinical Centre of Vojvodina, Serbia;2. Clinic for dentistry, Novi Sad, Serbia;3. University of Novi Sad, Faculty of Medicine Novi Sad, Serbia;1. Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO BOX 6001, 86051-990 Londrina, PR, Brazil;2. Department of Physics, CCE, State University of Londrina, Brazil;3. Department of Food Science and Technology, CCA, State University of Londrina, Brazil |
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| Abstract: | 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. |
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