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Fed‐batch l ‐(+)‐lactic acid fermentation of brewer's spent grain hydrolysate
Author(s) -
Pejin Jelena,
Radosavljević Miloš,
KocićTanackov Sunčica,
Mladenović Dragana,
DjukićVuković Aleksandra,
Mojović Ljiljana
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.452
Subject(s) - fermentation , hydrolysate , food science , lactobacillus rhamnosus , lactic acid , yeast , chemistry , lactic acid fermentation , brewing , yield (engineering) , yeast extract , lactobacillus , biochemistry , bacteria , biology , hydrolysis , materials science , metallurgy , genetics
Brewer's spent grain (BSG) hydrolysates were used for l ‐(+)‐lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed‐batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed‐batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed‐batch fermentation could be used to increase LA fermentation efficiency. Copyright © 2017 The Institute of Brewing & Distilling