Selection of the Strain Lactobacillus acidophilus ATCC 43121 and Its Application to Brewers’ Spent Grain Conversion into Lactic Acid

Table 2

Fermentative parameters of lactic acid production of Lactobacillus acidophilus ATCC 43121 by using hydrolysates of brewer’s spent grain from the brewery Bier Hoff Curitiba-PR (Brazil) (BSG 1) after acid-alkaline treatment (AAT) and hydrolysates of brewer’s spent grain from the microbrewery Maneba (Striano, Naples, Italy) (BSG 2) after aqueous ammonia soaking (AAS) treatment.

	Glucose consumption	Lactic acid
	(g/L)	(g/L)	(g/g)	(g/g)	(g/L h)	(%)
AAT BSG 1 hydrolysate	18.20	8.90	0.48	4.45	0.09	48
AAT BSG 1 hydrolysate + yeast extract	20.50	12.26	0.60	4.69	0.12	60
AAS BSG 2 hydrolysate	33.50	17.49	0.52	7.64	0.18	52
AAS BSG 2 hydrolysate + yeast extract	37.40	22.16	0.61	5.61	0.31	61

g-Lactic acid produced/g-glucose consumed.
g-Lactic acid/g-dry-cell weight.
(g/L)-Lactic acid/(h) fermentation time.
/maximum theoretical value (1 g/g).