Cargando…

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

We proposed a novel phenomic approach to track the effect of short‐term exposures of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain (BSG)‐derived saccharides. Water‐soluble BSG‐based medium (WS‐BSG) was chosen as model...

Descripción completa

Detalles Bibliográficos
Autores principales:	Acin‐Albiac, Marta, Filannino, Pasquale, Coda, Rossana, Rizzello, Carlo Giuseppe, Gobbetti, Marco, Di Cagno, Raffaella
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Research Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913874/ https://www.ncbi.nlm.nih.gov/pubmed/34132488 http://dx.doi.org/10.1111/1751-7915.13846

Ejemplares similares

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

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
por: Acin-Albiac, Marta, et al.
Publicado: (2021)

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
por: Acín Albiac, Marta, et al.
Publicado: (2020)

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Microbial high throughput phenomics: The potential of an irreplaceable omics
por: Acin-Albiac, Marta, et al.
Publicado: (2020)

The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer
por: Polo, Andrea, et al.
Publicado: (2023)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
por: Verni, Michela, et al.
Publicado: (2020)

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis
por: Di Cagno, Raffaella, et al.
Publicado: (2021)

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach
por: Cappello, Claudia, et al.
Publicado: (2023)

Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16
por: Koirala, Prabin, et al.
Publicado: (2021)

Selection of the Strain Lactobacillus acidophilus ATCC 43121 and Its Application to Brewers' Spent Grain Conversion into Lactic Acid
por: Liguori, Rossana, et al.
Publicado: (2015)

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)

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level
por: Da Ros, Alessio, et al.
Publicado: (2021)

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
por: Curiel, José Antonio, et al.
Publicado: (2015)

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)

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

Increased Production of γ-Aminobutyric Acid from Brewer’s Spent Grain Through Bacillus Fermentation
por: Kim, Tao, et al.
Publicado: (2023)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
por: Pontonio, Erica, et al.
Publicado: (2018)

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements
por: Cappello, Claudia, et al.
Publicado: (2023)

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

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)

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury
por: Di Cagno, Raffaella, et al.
Publicado: (2019)

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
por: Filannino, Pasquale, et al.
Publicado: (2021)

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

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

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)

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

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_4denv4s03no3coor2vfh4jg5kn