Use of spent brewer's yeast in L‐(+) lactic acid fermentation |
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Authors: | Jelena Pejin Milo Radosavljevi Sun
ica Koci‐Tanackov Romeo Markovi Aleksandra Djuki‐Vukovi Ljiljana Mojovi |
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Affiliation: | Jelena Pejin,Miloš Radosavljević,Sunčica Kocić‐Tanackov,Romeo Marković,Aleksandra Djukić‐Vuković,Ljiljana Mojović |
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Abstract: | The application of by‐products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L‐(+)‐LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5–50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L‐(+)‐LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95–3.32 × 109 CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L‐(+)‐lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L‐(+)‐LA yield (89%) and volumetric productivity (0.89 g/L h?1) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY. © 2019 The Institute of Brewing & Distilling |
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Keywords: | lactic acid fermentation brewer's spent grain brewer's yeast free amino nitrogen |
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