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Marta Acín Albiac
Italy
Publications
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Abstract
Adaptative metabolism of lactic acid bacteria during brewers??? spent grain fermentation
Author(s): Marta Acín Albiac
Brewers’ spent grain (BSG), the most abundant by-product generated in the beer-brewing process, represents an example of valuable raw material and source of health promoting compounds. To the date, the valorization of BSG as a food ingredient has been limited due to poor technological and sensory properties. Tailored bioprocessing though lactic acid bacteria (LAB) fermentation is a versatile and sustainable mean for the exploitation of food industry by-products. Indigestible carbohydrates and high phenolic content make of BSG a hostile environment for microbial survival. Our study investigated the metabolic strategies of Leuconostoc pseudomesenteroides and Lactobacillus plantarum strains to exploit BSG as a food ingredient. Two distinctive BSG sampl.. View more»