Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. / Shetty, Radhakrishna; Petersen, Frederik Riddersholm; Podduturi, Raju; Molina, Guillermo Eduardo Sedó; Wätjen, Anders Peter; Madsen, Sanne Kjærulf; Zioga, Evangelia; Øzmerih, Süleyman; Hobley, Timothy John; Bang-Berthelsen, Claus Heiner.

I: LWT, Bind 182, 114911, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Shetty, R, Petersen, FR, Podduturi, R, Molina, GES, Wätjen, AP, Madsen, SK, Zioga, E, Øzmerih, S, Hobley, TJ & Bang-Berthelsen, CH 2023, 'Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.', LWT, bind 182, 114911. https://doi.org/10.1016/j.lwt.2023.114911

APA

Shetty, R., Petersen, F. R., Podduturi, R., Molina, G. E. S., Wätjen, A. P., Madsen, S. K., Zioga, E., Øzmerih, S., Hobley, T. J., & Bang-Berthelsen, C. H. (2023). Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. LWT, 182, [114911]. https://doi.org/10.1016/j.lwt.2023.114911

Vancouver

Shetty R, Petersen FR, Podduturi R, Molina GES, Wätjen AP, Madsen SK o.a. Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. LWT. 2023;182. 114911. https://doi.org/10.1016/j.lwt.2023.114911

Author

Shetty, Radhakrishna ; Petersen, Frederik Riddersholm ; Podduturi, Raju ; Molina, Guillermo Eduardo Sedó ; Wätjen, Anders Peter ; Madsen, Sanne Kjærulf ; Zioga, Evangelia ; Øzmerih, Süleyman ; Hobley, Timothy John ; Bang-Berthelsen, Claus Heiner. / Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. I: LWT. 2023 ; Bind 182.

Bibtex

@article{c92a5318b8bf4e1a854783d57d15bd28,
title = "Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.",
abstract = "Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) strains from the family Propionibacteriaceae (DSM 20270, 20272, 20274, 106790) were screened for organic acids formation from BSG liquid in three fermentation setups: A single-step fermentation, a two-step fermentation with Lactiplantibacillus plantarum (NFICC 27) followed by PAB, and a co-culture of PAB with L. plantarum. The two-step fermentation produced 9.5 g/L propionic acid and 5.4 g/L acetic acid. GC-MS analysis of the fermented BSG liquid showed a decrease in off-flavours and an increase in compounds with fruity, chocolate and caramel notes. The fermented BSG liquid also had antimicrobial activity. Fermentation of BSG liquid may therefore be a suitable means of creating a clean label food ingredient with long shelf life.",
keywords = "Acidipropionibacterium, Brewer's spent grain, Co-fermentation, Fermentation, Lactic acid bacteria, Microbial culture, Organic acid, Propionibacterium",
author = "Radhakrishna Shetty and Petersen, {Frederik Riddersholm} and Raju Podduturi and Molina, {Guillermo Eduardo Sed{\'o}} and W{\"a}tjen, {Anders Peter} and Madsen, {Sanne Kj{\ae}rulf} and Evangelia Zioga and S{\"u}leyman {\O}zmerih and Hobley, {Timothy John} and Bang-Berthelsen, {Claus Heiner}",
note = "Funding Information: This work was supported by Discovery grant [project ID 13613] Technical University of Demark . Additionally SKM and CHBB were partially funded by a grant from GUDP (MycoProtein) [grant number 34009-20-1682 ]. EZ, S{\O} and RS were supported by the EIT Climate-KIC grant: From brewery waste to new taste (BSG 2.0) [project ID 200820 ]. APW was funded by a joint PhD alliance grant between Technical University of Denmark (DTU) and University of Queensland (UQ) . The funding organizations had no involvement in the preparation, reviewing or the decision to publish the manuscript. Publisher Copyright: {\textcopyright} 2023 The Authors",
year = "2023",
doi = "10.1016/j.lwt.2023.114911",
language = "English",
volume = "182",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

AU - Shetty, Radhakrishna

AU - Petersen, Frederik Riddersholm

AU - Podduturi, Raju

AU - Molina, Guillermo Eduardo Sedó

AU - Wätjen, Anders Peter

AU - Madsen, Sanne Kjærulf

AU - Zioga, Evangelia

AU - Øzmerih, Süleyman

AU - Hobley, Timothy John

AU - Bang-Berthelsen, Claus Heiner

N1 - Funding Information: This work was supported by Discovery grant [project ID 13613] Technical University of Demark . Additionally SKM and CHBB were partially funded by a grant from GUDP (MycoProtein) [grant number 34009-20-1682 ]. EZ, SØ and RS were supported by the EIT Climate-KIC grant: From brewery waste to new taste (BSG 2.0) [project ID 200820 ]. APW was funded by a joint PhD alliance grant between Technical University of Denmark (DTU) and University of Queensland (UQ) . The funding organizations had no involvement in the preparation, reviewing or the decision to publish the manuscript. Publisher Copyright: © 2023 The Authors

PY - 2023

Y1 - 2023

N2 - Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) strains from the family Propionibacteriaceae (DSM 20270, 20272, 20274, 106790) were screened for organic acids formation from BSG liquid in three fermentation setups: A single-step fermentation, a two-step fermentation with Lactiplantibacillus plantarum (NFICC 27) followed by PAB, and a co-culture of PAB with L. plantarum. The two-step fermentation produced 9.5 g/L propionic acid and 5.4 g/L acetic acid. GC-MS analysis of the fermented BSG liquid showed a decrease in off-flavours and an increase in compounds with fruity, chocolate and caramel notes. The fermented BSG liquid also had antimicrobial activity. Fermentation of BSG liquid may therefore be a suitable means of creating a clean label food ingredient with long shelf life.

AB - Brewer's spent grain (BSG) is an abundant brewing by-product, but a short shelf life limits its use. A rotary drum press can separate BSG into a solid and a liquid fraction (BSG liquid) that contains sugars. Propionic acid producing bacteria (PAB) strains from the family Propionibacteriaceae (DSM 20270, 20272, 20274, 106790) were screened for organic acids formation from BSG liquid in three fermentation setups: A single-step fermentation, a two-step fermentation with Lactiplantibacillus plantarum (NFICC 27) followed by PAB, and a co-culture of PAB with L. plantarum. The two-step fermentation produced 9.5 g/L propionic acid and 5.4 g/L acetic acid. GC-MS analysis of the fermented BSG liquid showed a decrease in off-flavours and an increase in compounds with fruity, chocolate and caramel notes. The fermented BSG liquid also had antimicrobial activity. Fermentation of BSG liquid may therefore be a suitable means of creating a clean label food ingredient with long shelf life.

KW - Acidipropionibacterium

KW - Brewer's spent grain

KW - Co-fermentation

KW - Fermentation

KW - Lactic acid bacteria

KW - Microbial culture

KW - Organic acid

KW - Propionibacterium

U2 - 10.1016/j.lwt.2023.114911

DO - 10.1016/j.lwt.2023.114911

M3 - Journal article

AN - SCOPUS:85160328866

VL - 182

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 114911

ER -

ID: 351061793