Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin.

Autor: Wätjen AP; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Øzmerih S; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Shetty R; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Todorov SK; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Huang W; School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia., Turner MS; School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia., Bang-Berthelsen CH; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark. Electronic address: claban@food.dtu.dk.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2023 Dec 02; Vol. 406, pp. 110400. Date of Electronic Publication: 2023 Sep 16.
DOI: 10.1016/j.ijfoodmicro.2023.110400
Abstrakt: Brewers' spent grain (BSG) is a major side-stream from the beer industry, with an annual estimated production of 39 million tons worldwide. Due to its high nutritional value, high abundance and low price, it has been proposed as an ingredient in human food. Here we investigated the ability of different lactic acid bacteria to produce the flavor molecule acetoin in liquid BSG extract, in order to broaden the possibilities of utilization of BSG in human food. All the investigated lactic acid bacteria (LAB) covering the Leuconostoc, Lactobacillus and Lactoccocus species were able to convert the fermentable sugars in liquid BSG into acetoin. Production levels varied significantly between the different LAB species, with Leuconostoc pseudomesenteroides species reaching the highest titers of acetoin with only acetate as the main byproduct, while also being the fastest consumer of the fermentable sugars present in liquid BSG. Surprisingly, the currently best investigated LAB for acetoin production, L. lactis, was unable to consume the maltose fraction of liquid BSG and was therefore deemed unfit for full conversion of the sugars in BSG into acetoin. The production of acetoin in Leu. pseudomesenteroides was pH dependent as previously observed in other LAB, and the conversion of BSG into acetoin was scalable from shake flasks to 1 L bioreactors. While all investigated LAB species produced acetoin under aerobic conditions, Leu. pseudomesenteroides was found to be an efficient and scalable organism for bioconversion of liquid BSG into a safe acetoin rich food additive.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Anders Peter Watjen reports financial support was provided by European Institute of Innovation & Technology Climate Knowledge and Innovation Community UK & Ireland.
(Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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