Journal of Nutritional Disorders & Therapy

Journal of Nutritional Disorders & Therapy
Open Access

ISSN: 2161-0509

44 2039363178

Marta Acín Albiac


  • 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.. Read More»

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