Effects of medium supplementation and pH control on lactic acid production from brewer's spent grain

Mussatto, Solange I.; Fernandes, Marcelo; Mancilha, Ismael Maciel de; Roberto, Inês Conceição

doi:10.1016/j.bej.2008.01.013

Cited by 109 publications

(104 citation statements)

References 21 publications

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“…Lactic acid bacteria have complex nutrient requirements due to their limited ability to biosynthesize B-vitamins and amino acids. These comprise many of the known vitamins, amino acids and even small peptides [23,24]. By the way, supplementation of nutrients introduces additional cost to production of lactic acid beside their positive effects.…”

Section: Introductionmentioning

confidence: 99%

The effects of nutrient supplements on the production of lactic acid from cheese whey

Eldeleklioğlu¹,

Bayraktar

Mehmetoǧlu³

2013

Turk J Bioch

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Section: Introductionmentioning

confidence: 99%

The effects of nutrient supplements on the production of lactic acid from cheese whey

Eldeleklioğlu¹,

Bayraktar

Mehmetoǧlu³

2013

Turk J Bioch

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“…Another explanation was proposed by Ohmomo et al (1988) who suggested that the LAB converted the melanoidins that were present in the molasses into lactic acid. Mussatto et al (2008) report YP/S ratios higher than 0.81 g/g, obtained with brewer's spent grain hydrolysate. These findings and reports have prompted us to further investigate the utilization of the carbon sources in the molasses-wheat-stillage medium by the same L. plantarum strain.…”

Section: Discussionmentioning

confidence: 99%

High density process to cultivate Lactobacillus plantarum biomass using wheat stillage and sugar beet molasses

Krzywonos

Eberhard

2011

Electro Journal of Biotech

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Background: Owing to the growing interest in biofuels, the concept of a biorefinery where biomass is converted to a variety of useful products is gaining ground. We here present how distillery waste is combined with a by-product from a sugar production, molasses, to form a medium for the growth of Lactobacillus plantarum with yields and biomass densities comparable with conventional industrial media. Such approach enables a cost-effective utilization of the problematic wastewater from ethanol and a by-product from sugar production. It is the first approach that attempts to find low-cost media for the production of Lactobacillus plantarum biomass. Results: This study suggests that sieved wheat stillage enriched by adding 1.77 g/l yeast extract and 10% molasses (v/v), with NH4OH used for pH adjustment, may be used as a media for large-scale cultivation of L. plantarum. Such composition of the medium permits a high density of lactic acid bacteria (1.6 x 10 10 cfu/ml) to be achieved. Conclusions: The use of a fermentation medium consisting of distillery wastewater and molasses to obtain value-added products (such as LAB biomass and lactic acid) is a possible step for classical ethanol production to move towards a biorefinery model production in which all by and waste products are utilized to increase produced values and reduce waste production. This enables a cost-effective utilization of the problematic wastewater from ethanol and sugar production.

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“…The production process for the cookies was based on a constant mass flow rate from an automatic vertical pouch filling machine with a line form as animal feed (wet brewers' grains) or can be dried and use as human food (dried brewers' grain). Brewery industries produced more than 750 thousand tonnes of spent grains annually in Nigeria, thus making BSG a readily available low-cost by-product as well as a valuable resource for industrial exploitation (Mussatto et al 2008).…”

Section: Economic Analysismentioning

confidence: 99%

“…Owing to its chemical and nutritional composition (high dietary fiber which ranges between 60-71% (Mussatto et al 2008) and high crude protein (21-29%) on dry matter basis (Omoba et al 2013)), its potential use in food industries, such as the manufacture of bakery, pastry, and flour confectionery products, has not been fully exploited (Dabija and Sion 2002). The ingestion of BSG or products containing BSG had been reported to prevent or retard gastrointestinal and cardiovascular disorders (Santos et al 2003).…”

Section: Economic Analysismentioning

confidence: 99%

Economic Evaluation of Cookie made from blend of Brewers′ Spent Grain (BSG), Groundnut cake and Sorghum Flour

et al. 2017

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Open Agriculture. 2017; 2: 401-410 300 and 250 days. The difference between operation times lies in the profitability, which decreases as the number of days reduces. Based on the result of this analysis, brewers' spent grain, groundnut cake, and sorghum flour can be utilized in industrial production of cookies with guaranteed profitability.Keywords: Economic evaluation; Brewers' spent grain; Groundnut cake; Sorghum flour; Return of investment; Internal rate of return IntroductionCookie consumption in the world today had increased owing to convenience, sales price, and extendable shelf life (Agama-Acevedo et al. 2012). There had been increased consumption of processed food such as bakery and pastry products due to urbanization thereby leading to excessive increase in production cost as well as the demand for wheat importation -a major raw material used in producing these baked products (Dotsey 2009). The cost of importation of wheat flour used in producing different kinds of baked goods had been of major concern because it contributes to high foreign exchange, hence the need to explore the locally available raw material such as brewers' spent grain for the production of rich fibre gluten free cookies (Igbabul et al. 2014).Brewers' spent grain (BSG) is a by-product of the mashing process, one of the unit operations involved in brewing which brings about the solubility of malt and cereal grains to ensure maximum extraction of the wort (Fillaudeau et al. 2006). Following the separation of BSG from wort, the quantity of brewers' spent grain (BSG) generated could amount to 70-85% (Tang et al. 2009), which in turns accounts to 30-60% of the biochemical oxygen demand (BOD) generated in beer production process. The generated BSG can however be used in wet Abstract: Bakery and pastry products such as cookies are usually produced from wheat flour and as such contribute to high foreign exchange for tropical countries where such cereal is not cultivated. In view of this, we evaluated the engineering economics for the utilization of dried brewers' spent grain, groundnut cake and sorghum flour in the industrial production of cookies. The production was based on the assumption that the cash flow was uniform over the plant life (i.e. 10 years) with no salvage value. The equipment required for the production process was identified and estimates obtained from equipment manufactures. The production of the cookies was based on constant mass flow rate of 90 packets/min. The effects of uncertainties on cookie production were evaluated by varying the operation days (330, 300 and 250 days) and also by varying the price of some key variables required for the production processes. The results indicate that the capital cost (fixed and working capital) and the annual production cost (APC) were US$1.39×10 6 and US$10.08×10 6 /year, respectively. The after tax annual revenue was US$1.63×10 6 /yr. The return on investment (ROI), single payback period (SPBP), discounted payback period, gross margin and internal rate of return (IRR) of the pl...

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Effects of medium supplementation and pH control on lactic acid production from brewer's spent grain

Cited by 109 publications

References 21 publications

The effects of nutrient supplements on the production of lactic acid from cheese whey

The effects of nutrient supplements on the production of lactic acid from cheese whey

High density process to cultivate Lactobacillus plantarum biomass using wheat stillage and sugar beet molasses

Economic Evaluation of Cookie made from blend of Brewers′ Spent Grain (BSG), Groundnut cake and Sorghum Flour

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