Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application

Radosavljević, Miloš; Pejin, Jelena; Pribić, Milana; Kocić‐Tanackov, Sunčica; Romanić, Ranko; Mladenović, Dragana; Djukić‐Vuković, Aleksandra; Mojović, Ljiljana

doi:10.1007/s00253-019-09683-5

Cited by 21 publications

(12 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The literature survey has clearly shown that spent malt rootlets belongs to the GRAS (generaly recognised as safe) category and could be a new promising raw material from the nutritional, economic, sensory and technical perspectives [14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

View full text Add to dashboard Cite

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

show abstract

Section: Introductionmentioning

confidence: 99%

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The water added at this stage is warm, approximately between 78°C and 80°C, and then mixing is done. The mix is left to settle for a definite amount of time according to the recipe [8,14,35,36].…”

Section: Mashingmentioning

confidence: 99%

“…Spent grains as waste are generated at a 14-19-kg dry wt per hL of a standard 4% alcoholic content beer [37]. This waste is unhygienic and is characterized of high biochemical oxygen demand (BOD) and strong odor [8,14,35,36].…”

Section: Wortmentioning

confidence: 99%

“…The hops are removed using the same methodology as the removal of wort from the grain, and the cooled wort is distributed in the fermenter. The hops as waste are generated at a 14-kg dry wt per hL of a standard 4% alcoholic content beer [8,14,35,36].…”

Section: Drinking Watermentioning

confidence: 99%

“…Conditioning is being done in the kegs to the observers understanding. The yeast and lees represent a waste volume 1.7-3 kg per hL of a standard 4% alcoholic content beer and are part of the effluent discharge, while in case of kieselguhr (diatomaceous earth), should this be used for clarification, they represent 0.4-0.7 kg per hL of a standard 4% alcoholic content beer [8,14,35,36].…”

Section: Fermentationmentioning

confidence: 99%

See 2 more Smart Citations

Industrial Symbiosis: Beer Brewery Wastewater-Based Biorefinery

Zacharof

2021

Circ.Econ.Sust.

View full text Add to dashboard Cite

The scope of this theoretical study is to investigate the concept of biorefinery applied to the use of brewery wastewater as feedstock for bioconversions for lactic acid production using lactic acid bacteria (LAB), while examining the theoretical design, development, and costing of brewery wastewater treatment plant within the scope of wastewater recovery and reuse as formulated waste-derived nutrient media-assimilated effluents. Beer is the fifth of the most consumed alcoholic beverage in the world, nowadays, with well-established large production sites across the world, while its wastewater generation for breweries for example in China, reaching 300 million m 3 /year. The system design is based on sedimentation and membrane technology, within the scope of removal of pollutants that would be resulting in the generation of relatively abundant inexpensive liquid feedstock able to be recycled to produce high-value chemicals such as lactic acid while reducing the carbon footprint of the fermentation and reducing waste disposal.

show abstract

Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases

Djukić‐Vuković

Mladenović²,

Pejin³

et al. 2022

Food Engineering Series

View full text Add to dashboard Cite

Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application

Cited by 21 publications

References 55 publications

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Industrial Symbiosis: Beer Brewery Wastewater-Based Biorefinery

Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases

Contact Info

Product

Resources

About