Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
2016
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)) | Djukić-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))
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.
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