Cargando…

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation

Brewer’s spent grain (BSG) is a waste product of the beer industry, and γ-aminobutyric acid (GABA) is a physiologically active substance important for brain and neuron physiology. In this study, we used the bacterial strains Bacillus velezensis DMB06 and B. licheniformis 0DA23-1, respectively, to fe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kim, Tao, Heo, Sojeong, Na, Hong-Eun, Lee, Gawon, Lee, Jong-Hoon, Kim, Ji-Yeon, Jeong, Do-Won
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society for Microbiology and Biotechnology 2023
Materias:	Research article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164731/ https://www.ncbi.nlm.nih.gov/pubmed/36775860 http://dx.doi.org/10.4014/jmb.2210.10051

Ejemplares similares

Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers’ spent grains
por: Tan, Yong Xing, et al.
Publicado: (2020)

The role of microorganisms on biotransformation of brewers’ spent grain
por: Bianco, Angela, et al.
Publicado: (2020)

Recovery of Polyphenols from Brewer’s Spent Grains
por: Birsan, Rares I., et al.
Publicado: (2019)

Brewer’s Spent Grains—Valuable Beer Industry By-Product
por: Jackowski, Mateusz, et al.
Publicado: (2020)

Optimization of bioprocesses with Brewers’ spent grain and Cellulomonas uda
por: Akermann, Alexander, et al.
Publicado: (2021)

Comparison of four multilocus sequence typing schemes and amino acid biosynthesis based on genomic analysis of Bacillus subtilis
por: Lee, Gawon, et al.
Publicado: (2023)

Production and characterization of biocontrol fertilizer from brewer’s spent grain via solid-state fermentation
por: Qiu, Lei, et al.
Publicado: (2019)

Transcriptomic analysis of Staphylococcus equorum KM1031 from the high-salt fermented seafood jeotgal under chloramphenicol, erythromycin and lincomycin stresses
por: Heo, Sojeong, et al.
Publicado: (2022)

Discrimination of Bacillus subtilis from Other Bacillus Species Using Specific Oligonucleotide Primers for the Pyruvate Carboxylase and Shikimate Dehydrogenase Genes
por: Lee, Gawon, et al.
Publicado: (2022)

Evaluation of brewers’ spent grain as a novel media for yeast growth
por: Cooray, Sachindra T., et al.
Publicado: (2017)

Valorization of Brewers’ Spent Grain for the Production of Lipids by Oleaginous Yeast
por: Patel, Alok, et al.
Publicado: (2018)

Butanol production from laccase-pretreated brewer’s spent grain
por: Giacobbe, Simona, et al.
Publicado: (2019)

Influence of Brewer’s Spent Grain Compounds on Glucose Metabolism Enzymes
por: Becker, Daniela, et al.
Publicado: (2021)

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain
por: Birsan, Rares I., et al.
Publicado: (2021)

Lignin from Brewers’ Spent Grain: Structural and Thermal Evaluations
por: Gbenebor, Oluwashina Philips, et al.
Publicado: (2023)

Study of Brewer’s Spent Grain Environmentally Friendly Processing Ways
por: Kobelev, Konstantin V., et al.
Publicado: (2023)

Biosourced Disposable Trays Made of Brewer’s Spent Grain and Potato Starch
por: Ferreira, Ana M., et al.
Publicado: (2019)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

The Use of Brewer’s Spent Grain after Beer Production for Energy Purposes
por: Głowacki, Szymon, et al.
Publicado: (2022)

The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain
por: Ramu Ganesan, Abirami, et al.
Publicado: (2023)

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain
por: Combest, Shannon, et al.
Publicado: (2018)

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

In Situ Inactivation of Selected Bacillus Strains in Brewer’s Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management
por: Pokorski, Patryk, et al.
Publicado: (2023)

Effects of brewer's spent yeast inclusion level and ensiling duration on fermentative, fungal load dynamics, and nutritional characteristics of brewer's spent yeast-based silage
por: Yadessa, Endale, et al.
Publicado: (2023)

Solid-state fermented brewer's spent grain enzymatic extract increases in vitro and in vivo feed digestibility in European seabass
por: Fernandes, Helena, et al.
Publicado: (2021)

Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
por: Chin, Yi Ling, et al.
Publicado: (2021)

Study of the influence of exogenous fibrolytic enzyme additive on chemical composition, fermentation characteristics, and nutritional value of brewer’s spent grain
por: Abid, Khalil, et al.
Publicado: (2022)

Application of a new xylanase activity from Bacillus amyloliquefaciens XR44A in brewer's spent grain saccharification
por: Amore, Antonella, et al.
Publicado: (2015)

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains
por: Martín-García, Beatriz, et al.
Publicado: (2019)

Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
por: Amoriello, Tiziana, et al.
Publicado: (2020)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
por: Fărcaș, Anca Corina, et al.
Publicado: (2021)

The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with Trametes versicolor
por: Zeko-Pivač, Anđela, et al.
Publicado: (2022)

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations
por: Devnani, Bhanu, et al.
Publicado: (2023)

Potential of Nanocellulose as a Dietary Fiber Isolated from Brewer’s Spent Grain
por: Morales-Juárez, Abraham Azael, et al.
Publicado: (2023)

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
por: Neylon, Emma, et al.
Publicado: (2021)

Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts
por: Cervantes-Ramirez, Joel G., et al.
Publicado: (2022)

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods
por: Heo, Sojeong, et al.
Publicado: (2022)

Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling
por: Carciochi, Ramiro A., et al.
Publicado: (2018)

Effect of Coffee Silver Skin and Brewers’ Spent Grain in the Control of Root-knot Nematodes
por: Thligene, N., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_suarubi81elh0s2p6kaqtg9ft0