7 results on '"brewers' spent yeast"'
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2. The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
- Author
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Pejin Jelena, Radosavljević Miloš, Kocić-Tanackov Sunčica, Đukić-Vuković Aleksandra, Mladenović Dragana, and Mojović Ljiljana
- Subjects
lactic acid fermentation ,brewers' spent grain ,brewers' spent yeast ,Agriculture - Abstract
In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 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 cellsviability). 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.
- Published
- 2015
3. Valorization of brewers' spent grain and spent yeast through protein hydrolysates with antioxidant properties.
- Author
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Vieira, Elsa, Teixeira, Juliana, and Ferreira, Isabel
- Subjects
- *
BREWING industry , *PROTEIN hydrolysates , *PEPTIDASE , *SERINE proteinases , *PROTEOLYTIC enzymes - Abstract
Brewers' spent grain (BSG) and spent yeast (BSY) are the main by-products of the brewing industry, with currently limited valuable applications. However, BSG protein fraction can be a valuable substrate for enzymatic hydrolysis to produce hydrolysates with biological properties and BSY contains numerous vacuole proteases, which can be used to obtain these hydrolysates. Thus, the objective of this work was to explore the valorization of these two brewing by-products, based on the production of BSG protein hydrolysates that present antioxidant properties. Response surface methodology was employed to optimize the hydrolysis of BSG proteins using BSY proteases, based on degree of hydrolysis (DH %), total phenolic content (TPC) and antioxidant activity (FRAP assay). Reversed-phase chromatography was also used to monitor the hydrolysis rate (HR %), and the potential presence of endogenous and other inhibitors of BSY proteases was also investigated. BSG protein hydrolysate prepared at 50 °C, pH 6, for 6 h and using an enzyme/substrate ratio of 0.29:1 U/mg presented maximum bioactivity with DH % of 17.10 %, TPC of 1.65 mg GAE/mL and FRAP value of 1.88 mg Trolox equivalent/mL. A good correlation was obtained between HR (%) and DH (%) ( R = 0.928). The experimental values agreed with the predicted values ( p < 0.05), suggesting a good fit between the models and the experimental data. BSY proteases involved in the hydrolysis of BSG proteins are serine peptidases and metallopeptidases. [ABSTRACT FROM AUTHOR]
- Published
- 2016
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4. Korigovano - uticaj dodatka pivskog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosus
- Author
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Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, and Mojović, Ljiljana
- Subjects
Lactic acid fermentation ,pivski kvasac ,pivski trop ,brewers' spent yeast ,food and beverages ,brewers' spent grain ,Mlečno-kisela fermentacija - Abstract
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. Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvodi prizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju su hidrolizati pivskog tropa korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno-kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca u hidrolizat na parametre mlečno-kisele fermentacije (koncentraciju L-(+)-mlečne kiseline i redukujućih šećera i broj vijabilnih ćelija-vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno-kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržajapivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L-(+)-mlečne kiseline.
- Published
- 2016
5. Corrected: The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
- Author
-
Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Djukić-Vuković, Aleksandra, Mladenović, Dragana, Mojović, Ljiljana, Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Djukić-Vuković, Aleksandra, Mladenović, Dragana, and Mojović, Ljiljana
- Abstract
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., Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvodi prizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju su hidrolizati pivskog tropa korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno-kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca u hidrolizat na parametre mlečno-kisele fermentacije (koncentraciju L-(+)-mlečne kiseline i redukujućih šećera i broj vijabilnih ćelija-vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno-kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržajapivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L-(+)-mlečne kiseline.
- Published
- 2016
6. Uticaj dodatka pisvkog kvasca na mlečno-kiselu fermentaciju hidrolizata pivskog tropa sa Lactobacillus rhamnosu
- Author
-
Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, and Mojović, Ljiljana
- Subjects
pivski kvasac ,lactic acid fermentation ,pivski trop ,mlečno-kisela fermentacija ,brewers' spent yeast ,food and beverages ,brewers' spent grain - Abstract
In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 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 cellsviability). 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. Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvod i proizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju je hidrolizat pivskog tropa proizveden pod optimalnim uslovima. Hidrolizati su korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno - kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca (1,0; 3,0 i 5,0%) u hidrolizat na parametre mlečno - kisele fermentacije (koncentraciju L - (+) - mlečne kiseline i redukujućih šećera i broj vijabilnih Ćelija vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno - kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržaja pivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L - (+) - mlečne kiseline. Najviša koncentracija kao i prinos L - (+) - mlečne kiseline (89,01%) ostvareni su u fermentaciji hidrolizata pivskog tropa sa 5,0% pivskog kvasca i 5,0% redukujućih šećera.
- Published
- 2015
7. The influence of brewers' yeast addition on lactic acid fermentation of brewers' spent grain hydrolysate by Lactobacillus rhamnosus
- Author
-
Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Mojović, Ljiljana, Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, and Mojović, Ljiljana
- Abstract
In this study brewers' spent grain (BSG) hydrolysate was produced using optimal conditions. Hydrolysates were used for lactic acid fermentation by Lactobacillus rhamnosus ATCC 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 cellsviability). 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., Mlečna kiselina ima široku primenu u prehrambenoj, farmaceutskoj, hemijskoj, tekstilnoj i industriji polimera. Primena jeftinih i obnovljivih sirovina u proizvodnji mlečne kiseline postupcima fermentacije je osnova ekonomične proizvodnje. U zavisnosti od količine najzastupljeniji sporedni proizvod i proizvodnje piva su: pivski trop i pivski kvasac. Pivski kvasac je relativno jeftin pa se koristi u proizvodnji ekstrakata za primenu u prehrambenoj industriji. Pivski trop čini najveći deo sporednih proizvoda proizvodnje piva (približno 85%). U istraživanju je hidrolizat pivskog tropa proizveden pod optimalnim uslovima. Hidrolizati su korišćeni u mlečno-kiseloj fermentaciji sa Lactobacillus rhamnosus ATCC 7469. Cilj ovog istraživanja je bio da se ispita mogućnost primene hidrolizata pivskog tropa u mlečno - kiseloj fermetnaciji kao i uticaj dodatka suvog pivskog kvasca (1,0; 3,0 i 5,0%) u hidrolizat na parametre mlečno - kisele fermentacije (koncentraciju L - (+) - mlečne kiseline i redukujućih šećera i broj vijabilnih Ćelija vijabilnost). Pri svim ispitivanim sadržajima pivskog kvasca u hidrolizatima u toku mlečno - kisele fermentacije je ostvarena veoma visoka vijabilnost ćelija L. rhamnosus (9,26-9,52 log CFU/ml na kraju fermentacije). S porastom sadržaja pivskog kvasca u hidrolizatu za mlečno-kiselu fermentaciju povećala se i koncentracija L - (+) - mlečne kiseline. Najviša koncentracija kao i prinos L - (+) - mlečne kiseline (89,01%) ostvareni su u fermentaciji hidrolizata pivskog tropa sa 5,0% pivskog kvasca i 5,0% redukujućih šećera.
- Published
- 2015
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