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Recently, the consciousness of consumers about the food impact on health is continuously increasing. In response to that, nowadays there is a worldwide increase in consumers` demands towards innovative products. In this context, the specialty beer market has gained a lot of attention recently. Beer is one of the most consumed low-alcoholic beverages in the world. It contains some rare and important bioactive, functional compounds. By using different equipment, techniques and ingredients containing bioactive compounds, there is a possibility to formulate and to produce various beers with potential health benefits. Breweries recognized the potential for a completely new market and started producing functional beers. This review presents a detailed summary of currently available data in this field. Some of the described beers are present on the market, while the others are developed functional beer formulations published in the scientific journals, or they are approved patents. The most of the formulations are related to beers with herbs which are already used as medical plants. This paper are also describes beers with the addition of fungi Ganoderma lucidum, grape, xanthohumol, kefir, and probiotics.

In this paper adsorption kinetic of Cr(VI) ions onto biochar from brewer’s spent grain was studied. The same study was performed on biochar activated by KOH and H3PO4. Non-activated biochar showed a greater ability to bind Cr(VI) ions at the same initial concentration and 10 times lower dose compared to the brewer’s spent grain. The investigation of activation effect showed that it did not improve the adsorption properties of biochar. The analysis of kinetic data showed that the best description provided pseudo-second order equation and that adsorption takes place as chemisorption on all investigated adsorbents. Diffusion study showed that pore diffusion occurs only on biochar activated by phosphorus acid. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III 43005 and Grant no. OI 172059]

The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, α- and β-amylases activities were also high. The α-amylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The β-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. TR-31066]

Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L*and b* values, while a*values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability.

In line with the goals of sustainable development and environmental protection today great attention is directed towards new technologies for waste and industrial by-products utilization. Waste products represent potentially good raw material for production other valuable products, such as bioethanol, biogas, biodiesel, organic acids, enzymes, microbial biomass, etc. Since the first industrial production to the present, lactic acid has found wide application in food, cosmetic, pharmaceutical and chemical industries. In recent years, the demand for lactic acid has been increasing considerably owing to its potential use as a monomer for the production of poly-lactic acid (PLA) polymers which are biodegradable and biocompatible with wide applications. Waste and industrial by-products such are whey, molasses, stillage, waste starch and lignocellulosic materials are a good source of fermentable sugars and many other substances of great importance for the growth of microorganisms, such as proteins, minerals and vitamins. Utilization of waste products for production of lactic acid could help to reduce the total cost of lactic acid production and except the economic viability of the process offers a solution of their disposal. Fermentation process depends on chemical and physical nature of feedstocks and the lactic acid producer. This review describes the characteristics, abilities and limits of microorganisms involved in lactic acid production, as well as the characteristics and types of waste products for lactic acid production. The fermentation methods that have been recently reported to improve lactic acid production are summarized and compared. In order to improve processes and productivity, fed-batch fermentation, fermentation with immobilized cell systems and mixed cultures and opportunities of open (non-sterilized) fermentation have been investigated.

Brewer’s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 liters of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, eco-friendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer’s spent grain is still limited, being basically used as animal feed. Researchers are trying to improve the application of brewer’s spent grain by finding alternative uses apart from the current general use as an animal feed. Its possible applications are in human nutrition, as a raw material in biotechnology, energy production, charcoal production, paper manufacture, as a brick component, and adsorbent. In biotechnology brewer’s spent grain could be used as a substrate for cultivation of microorganisms and enzyme production, additive of yeast carrier in beer fermentation, raw material in production of lactic acid, bioethanol, biogas, phenolic acids, xylitol, and pullulan. Some possible applications for brewer’s spent grain are described in this article including pre-treatment conditions (different procedures for polysaccharides, hemicelluloses, and cellulose hydrolysis), working microorganisms, fermentation parameters and obtained yields. The chemical composition of brewer’s spent grain varies according to barley variety, harvesting time, malting and mashing conditions, and a quality and type of unmalted raw material used in beer production. Brewer’s spent grain is lignocellulosic material rich in protein and fibre, which account for approximately 20 and 70% of its composition, respectively.

This study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans). [Projekat Ministarstva nauke Republike Srbije, br. TR-31017]

The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. Contents of the active component of extract were identified by GC-MS and they include: carvacrol (34.2%), carvone (18.5%), p-cimene (8.05%), thymol (3.74%). The oregano extract showed the ability to reduce mould growth at all applied concentrations. Stronger inhibitory effect on the growth of Penicillium species, contrary to Fusarium, was determined. At extract concentration of 2.5 mL/100 mL, growth of P. aurantiogriseum, P. glabrum and P. brevicompactum was completely inhibited during 14 days of incubation. At the same concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F. oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2% and F. subglutinans by 88.85%.

This study was aimed at investigating the antifungal potential of basil (Ocimmum basilicum L.) extract against toxin-producing Penicillium spp. (P. aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum) isolated from food. The basil extract composition was determined by the GC-MS method. The major component identified in the extract was estragole (86.72%). The determination of the antifungal activity of basil extract on Penicillium spp. was performed using the agar plate method. Basil extract reduced the growth of Penicillium spp. at all applied concentration levels (0.16, 0.35, 0.70, and 1.50 mL/100mL) with the colony growth inhibition from 3.6 (for P. glabrum) to 100% (for P. chrysogenum). The highest sensitivity showed P. chrysogenum, where the growth was completely inhibited at the basil extract concentration of 1.50 mL/100mL. The growth of other Penicillium spp. was partially inhibited with the colony growth inhibition of 63.4 % (P. brevicompactum), 67.5% (P. aurantiogriseum), and 71.7% (P. glabrum). Higher concentrations (0.70 and 1.50 mL/100mL) reduced the growth of the aerial mycelium of all tested Penicillium species. In addition, at the same extract concentrations, the examination of microscopic preparation showed the deformation of hyphae with the frequent occurrence of fragmentations and thickenings, occurrence of irregular vesicle, frequently without metulae and phialides, enlarged metulae. The results obtained in this investigation point to the possibility of using basil extract for the antifungal food protection. [Projekat Ministarstva nauke Republike Srbije, br. TR-31017]

In the mycological survey of fresh salads of different vegetables, the collected samples were tested for total counts of moulds with special attention paid to the presence of potentially toxigenic species. The survey also included the isolation and the identification of species, as well as the evaluation of mycotoxin biosynthesis ability of potential producers of ochratoxin A (OA) and sterigmatocystin (STC). Mould counts ranged from 10.0 to 4.7x102 cfu g-1. The most common moulds found in fresh salads were Cladosporium (42.89%), Penicillium (25.78%), Aspergillus (14.67%) and Alternaria (6.89%). C. cladosporioides (40.44%), followed by A. niger (10.22%), P. aurantiogriseum (7.55%), A. alternata (6.89%) and Fusarium spp. (3.11%) were the most dominating species. Other species were represented with 2.22% (Eurotium spp.), 1.56% (Botrytis spp.), 0.67% (Phoma spp.), 0.44% (Geotrichum spp., Mucor spp., Phialophora spp.) and 0.22% (Emericella spp., Paecilomyces spp., Trichoderma spp., Xeromyces spp.). Twenty-two of 41 identified mould species were potentially toxigenic, which accounted for 46.18% of the total isolated population. The most frequent were the potential producers of ochratoxin A (17.77%). Potential producers of moniliformin were isolated in 3.11% of samples, while producers of fumonisin and STC were found in 2.67% and 2.44% of samples, respectively. The tested isolates of OA producers did not demonstrate the ability to biosynthetise this mycotoxins, but two out of five isolates of A. versicolor were found to biosynthesise STC in doses of 109.2 ng mL-1 and 56.3 ng mL-1. The obtained results indicate that such products may threaten human health, considering that isolated species were potentially toxigenic, while isolates of A. versicolor also biosynthesised STS.

The objective of this work was to investigate the possibility of triticale application as the partial substitute for malt in wort production. For wort production, two series of experiments were performed in which triticale variety Odyssey, from experimental fields, Rimski Šančevi location (Serbia), was used as the substitute for barley malt in grist with and without the addition of commercial enzyme Ultraflo Max (Novozymes, Denmark). Triticale was added in each of the carried series of experiments as the substitute for malt: 0, 10, 20, 30, 40, 50, 60, 70 and 80% in grist. Experiments were carried out on laboratory scale by the application of infusion procedure for wort production. Regarding extract content, triticale variety Odyssey could be used as the substitute for malt up to 60% without the addition of commercial enzyme Ultraflo Max. With the addition of this enzyme triticale variety Odyssey could be used as a substitute for malt up to 80%, regarding the extract content. With the increase in the content of triticale in the grist, viscosity increased. The addition of commercial enzyme Ultraflo Max significantly reduced wort viscosity. The obtained results indicate that worts produced with the addition of triticale variety Odyssey to grist yielded good analytical quality parameters.

Baker's yeast is a set of living cells of Saccharomyces cerevisiae. It contains around 70-72% of water, 42-45% of proteins, around 40% of carbohydrates, around 7.5% of lipids (based on dry matter), and vitamin B-complex. On the basis of yeast cell analysis it can be concluded that yeast is a complex biological system which changes in time. The intensity of the changes depends on temperature. Yeast sample was stored at 4°C i 24°C for 12 days. During storage at 4°C, the content of total carbohydrates decreased from 48.81% to 37.50% (dry matter), whereas carbohydrate loss ranged from 40.81% to 29.28% at 24°C. The content of trehalose was 12.33% in the yeast sample stored at 4°C and 0.24% at 24°C. Loss of fermentative activity was 81.76% in the sample stored at 24°C for 12 days. The composition of five samples of 1st category flour was investigated. It was found that flours containing more reducing sugars and maltose enable higher fermentation activities. The flours with higher ash content (in the range 0.5-0.94%) had higher contents of phytic acid. Higher ash and phytic contents in flour increased the yeast fermentative efficiency. In bakery industry, a range of ingredients has been applied to improve the product's quality such as surface active substances (emulsifiers), enzymes, sugars and fats. In the paper, the effect of some ingredients added to dough (margarine, saccharose, sodium chloride and malted barley) on the yeast fermentative activity was studied. The mentioned ingredients were added to dough at different doses: 0.5, 1.0, 1.5 and 2.0%, flour basis. It was found that the investigated ingredients affected the fermentative activity of yeast and improved the bread quality.

The analysis of eight different triticale varieties, from selective experiments, crop 2007, from Rimski Šančevi (Serbia) location was performed. On the basis of results obtained from triticale and produced triticale malt analysis as well as during micromalting, technological quality of investigated triticale varieties was evaluated. The aim of the work was to determine if the gibberellic acid added during the germination phase had a positive influence on the degradation of triticale grain during micromalting. Based on the obtained results it was concluded that triticale variety has the most important influence on the quality of produced triticale malt.

Doughs were prepared with different concentrations of carboxymethylcellulose, xanthan, and guar-gum (0.1, 0.2 and 0.3% in doughs), freezed at -20°C and analyzed after 0, 7, 15 and 30 days. Pure Saccharomyces cerevisiae culture was isolated from dough and was cultivated under optimal conditions during 24 hrs to determine the following parameters: specific growth rate, fermentative activities and cytochromes contents in intact cells with the aim of determining the respiration intensity. During freezing of dough for 30 days, the percentage of living cells from dough surface was 53.11% and from the middle 54.95%. Carboxymethylcellulose in concentration of 0.3 and 0.5% increased number of survived cells on the surface to 70.64, and 70.28% and in the middle to 74.79, and 76.54%, respectively. Guar-gum increased number of survived cells only in concentration of 0.1% on the surface to 70.17% and in the middle of the dough to 75.26%. The mean specific growth rate decreased by approximately 10% during 30 days of storage at -20°C. Content of cytochromes in intact cells decreased in all samples during freezing.

Inhibitory effect of caraway, garlic and oregano extracts (0.07, 0.1, 0.5, 1 and 2%), against four moulds species was investigated. The caraway extract had the strongest inhibitory effect by inhibiting the germination of Emericella nidulans, Penicillium commune and P. implicatum at the concentration of 0.1% and Aspergillus tamarii at the concentration of 0.5% during 7 days of incubation at 25ºC. The extract of garlic only partially inhibited the growth of A. tamarii and P. commune. However, it inhibited completely the growth of P. implicatum and E. nidulans at the doses of 0.5 and 1%. Oregano partially inhibited all mould species, significantly reducing the growth of colonies, especially of E. nidulans (93.3%).

The zearalenone (ZEA) content was determined during a micro-malting process (after steeping, germination, kilning and degermination, as well as in barley samples before micro-malting process) of two winter two-rowed barley samples, grown at Kragujevac location. In all phases of micro-malting isolation and determination of Fusarium spp. were performed. It was established that barley samples, before malting, were contaminated with zearalenone (barley sample 1-9.7 μg/kg, barley sample 2-9.2 μg/kg). The following Fusarium spp. were isolated: F. avenaceoum, F. culmorum, F. poae F. sporotrichioides, F. tricinctum and F. verticillioides. In both barley samples zearalenone content increased during steeping (86.5 μg/kg and 37.4 μg/kg), decreased during germination (12.5 μg/kg and 26.8 μg/kg), and increased after kilning (62.9 μg/kg and 71.2 μg/kg). In the finished malt the zearalenone content in sample 1 was 35.7 μg/kg dry matter, and in sample 2 was 17.8 μg/kg dry matter.

The aim of this work was the investigation of wort production for beer by the application of triticale malt, as the partial substitute for barley malt in grist. For wort production, three series of experiments were carried out in which malts were produced from three different triticale varieties taken from experimental fields Rimski Sancevi location (Serbia), crop 2006. Experiments were carried out on laboratory scale by applying infusion procedure for wort production. The obtained results indicate that the application of triticale malt gave worts that had good analytical quality parameters.

Fungi of the genus Fusarium, known as toxigenic species, are very of- ten parasites and contaminants of brewer's barley. In this paper, the composition of the genus Fusarium species in brewer's barley samples and their potential in the zearalenone synthesis were investigated. The tests were done on different brewer's barley varieties, crop 2003, samples (SSK1, SSK2, SSK3 SSK4, SSK5, SSK6, SSK7, SSK8, SSK9, SSK10 and SSK12) from Kragujevac locality. The isolation and identification of the Fusarium species were done according to the methods described by N e l s o n et al. (1983). The identified Fusarium species (6) were tested for their capacity to synthesise zearalenone. The isolates were cultivated on sterilised barley grains at the temperature of 25°C for 14 days, and then the zearalenone concentration was determined by the fluorometric method on the fluorometer "VI- CAM" series 4. The following seven Fusarium species were isolated from barley samples: F. acuminatum, F. avenaceum, F. culmorum, F. equiseti, F. poae, F. sporotrichioides and F. tricinctum. F. poae was the most distributed species (10.26%). The zearalenone concentration within the range of 12.0 to 430.0 g kg-1 was determined in cultures of barley grain inoculated with F. avenacuem (SSK6 and SSK12), F. culmorum (SSK8), F. tricinctum (SSK1), F. sporotrichioides (SSK7 and SSK12) and F. poae (SSK5, SSK9 and SSK10). Isolates of F. equiseti (SSK2) and F. poae (SSK6) did not express capacity to synthesise this toxic metabolite.

Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedione contents during beer fermentation (primary fermentation and maturation). Primary fermentations were carried out at different temperatures (8°C and 14°C). Primary fermentation temperature had a great influence on diacetyl and 2,3-pentanedione formation and reduction. Formation and reduction rates increased with the primary fermentation temperature increasment. Diacetyl and 2,3-pentanedione contents also increased with the corn grits increasment. Fermentations were carried out with Saccharomyces cerevisiae pure culture, specially prepared for each fermentation. This GC/MS method for diacetyl and 2,3-pentanedione determination was valuable for analysing the influence of wort composition or fermentation conditions such as primary fermentation temperature on their formation and reduction.

Fungi were isolated and identified in two samples of winter two-row barley (SSK3 and SSK6) harvested in 2003, Kragujevac location, during micromalting. Fungi were isolated and identified in barley before the micromalting, after the 1st, 2nd and 3rd day of steeping, the first day and after the germination after kilning and after malt degermination. The total fungi count was followed in both barley samples, during the mentioned phases. The total count of fungi was also determined in the steeping water, and the isolation and identification was performed after the steeping process. Change of the total count of fungi during barley micromalting was exponentional. During barley micromalting nine fungi genera were isolated: Phoma, Alternaria, Fusarium aspergillus, Cladosporium, Geotrichum, Scopulariopsis, Aureobasidium and Mucor. The most frequent genera were: Phoma, Alternaria and Fusarium. In water for steeping, five genera were identified: Geotrichum, Fusarium, Phoma Cladosporium and Mucor. The most frequent genera was Phoma.

The analysis of six winter barley varieties, crop 2004, from Kragujevac location, was performed along with micromalting and analysis of the produced malts. The aim of this analysis was to determine which technological factors in malting various barley varieties can give the best malt quality. During malting, changes of various technological factors were performed, both in the steeping and germination phase. As a result of complete analysis of the produced malts it appeared that barley variety had the most important influence on produced malt quality.

Beer haze is primarily formed through complexation of protein and polyphenolic beer ingredients. The problem of reducing susceptibility of beer haze formation can be done either by lowering protein and/or polyphenol levels, or by minimizing the molecular size of protein/polyphenols. In experimental part of this work the shelf life of unstabilized beer is being compared with beer stabilized with various standard products, such as PVPP and silica gel. Furthermore, the trials have been made to prove the functionality of a new product consisting of carrageenan and cross-linked PVPP. The method used to determine shelf life was haze forcing test (0/60°C). Extract, alcohol, bitterness, foam, haze, color and pH were also monitored. The test results showed expectedly that combined treatment of beer ensures the highest level of product stability. Through selective stripping of polyphenols and protein fractions it is possible to improve shelf life of beer to a significant extent.

A new GC/MS method for the determination of diacetyl and 2,3-pentanedione was investigated. Diacetyl and 2,3-pentanedione were derivatized with 1,2-diaminobenzene to form 2,3-dimetylquinoxaline and 2-ethyl-3-methylquinoxaline. respectively. The amounts of formed 2.3-dimetylqu:inoxaline and 2-ethyl-3,.methylquinoxaline were proportional to the concentrations of diacetyl and 2,3-penianedione present in the sample. 2,3-Dimetylquinoxaline and 2-ethyl-3-methylquinoxaline were extracted by solid-phase extraction (SPE) columns and determined by gas chromatography using a mass selective detector. This method was applied for the determination of diacetyl and 2,3-pentanedione concentrations in beer. Extraction by SPE columns proved to be very simple and reliable. The method can be used for simultaneous determination of diacetyl and 2,3-pentanedione concentrations in beer in a great number of beer samples.

BACKGROUND Utilization of wastes and industrial by-products for production of valuable bio-based chemicals has economic and environmental advantages. The aim of this study was to investigate utilization of two industrial by-products, distillery stillage and sugar beet molasses combined as a substrate for lactic acid and biomass production. A selection of the most appropriate lactic acid bacteria that could effectively utilize this waste substrate was performed. In addition, the effect of initial sugar concentration on lactic acid production and growth of lactic acid bacteria on the combined waste substrate was evaluated. RESULTS Lactobacillus paracasei NRRL B-4564 was selected as the most promising for lactic acid production on distillery stillage and sugar beet molasses. The highest lactic acid productivity of 1.42 g L−1 h−1 and yield of 0.91 g g−1 were achieved on stillage/molasses media at initial sugar concentration of 56.74 g L−1. The highest number of L. paracasei cells at 5.3 × 109 CFU mL−1 was achieved at initial sugar concentration of 78.22 g L−1. CONCLUSION Combined distillery stillage and sugar beet molasses could provide valuable nutrients for growth of fastidious lactic acid bacteria and enable efficient lactic acid production, while processing industrial waste in this way has great environmental relevance. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)