Use of spent brewer's yeast in L-(+) lactic acid fermentation-Reference-Cited by-同舟云学术

Use of spent brewer's yeast in L-(+) lactic acid fermentation

Published:2019 Issue:3 Volume:125 Page:357-363
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Pejin Jelena¹,Radosavljević Miloš¹,Kocić-Tanackov Sunčica¹,Marković Romeo²,Djukić-Vuković Aleksandra³,Mojović Ljiljana³

Affiliation:

1. Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia

2. Novozymes A/S; Krogshoejvej 36 2880 Bagsvaerd Denmark

3. Faculty of Technology and Metallurgy; University of Belgrade; 11 000 Belgrade Karnegijeva 4 Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.572/fullpdf

Reference40 articles.

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3. Utilization of brewer’s yeast cells for the production of food-grade yeast extract. Part 1: Efects of different enzymatic treatments on solid and protein recovery and flavor characteristics;Chae;Bioresour. Technol.,2001

4. Characterization of lipids and lignans in brewer’s spent grain and its enzymatically extracted fraction;Niemi;J. Agric. Food Chem.,2012

5. Technofunctional properties of a brewer’s spent grain protein-enriched isolate and its associated enzymatic hydrolysates;Connolly;Food Sci. Technol.,2014

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