The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
2015
Pejin, Jelena (Faculty of Technology, Novi Sad (Serbia)) | Radosavljević, Miloš (Faculty of Technology, Novi Sad (Serbia)) | Kocić-Tanackov, Sunčica (Faculty of Technology, Novi Sad (Serbia)) | Đukić-Vuković, Aleksandra (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Mladenović, Dragana (Faculty of Technology and Metallurgy, Belgrade (Serbia)) | Mojović, Ljiljana (Faculty of Technology and Metallurgy, Belgrade (Serbia))
In this study brewers’ spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosusATCC 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 cells- viability). Very high L. rhamnosus ATCC 7469cells viability was achieved in all fermentations (9.26-9.52 log CFU/mLat the end of fermentation). With the increase in brewers' yeast content in hydrolysate, L-(+)-lactic acid concentration increased. The highest L- (+)-lactic acid concentration and yield (89.01 %) were obtained in fermentation of hydrolysate with 5.0 % of brewers' yeast and 5.0 % of reducing sugars.
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