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Lưu Minh Châu, Lâm Dương Hồng Thắm, Nguyễn Ngọc Thạnh, Bùi Hoàng Đăng Long, Huỳnh Xuân Phong(1), Hà Thanh Toàn

Đánh giá và ứng dụng dịch thủy phân bã men bia trong sản xuất acid lactic sử dụng Lactobacillus casei

Evaluation and application of brewer’s spent yeast hydrolysate in the production of lactic acid using Lactobacillus casei

Khoa học (Đại học Cần Thơ)

2023

2

84-93

1859-2333

Acid lactic, Bã men bia, Dịch thủy phân nấm men, Lactobacillus casei

Lactic acid, Lactobacillus casei, Spent brewer’s yeast, Yeast hydrolysate

Mục tiêu của nghiên cứu là phân tích một số thành phần chính và đánh giá hiệu quả của dịch thủy phân bã men bia như một nguồn nitơ có giá trị kinh tế hơn để thay thế chiết xuất nấm men thương mại trong môi trường lên men lactic. Kết quả phân tích thành phần cơ bản trong dịch thủy phân từ bã men bia với hàm lượng protein 74,45% (tính theo vật chất khô) nhưng carbohydrate và chất béo không được phát hiện. Hàm lượng polyphenol tổng hiện diện trong dịch thủy phân nấm men là 0,32 mg GAE/mL và khả năng kháng oxy hóa ở nồng độ 100 μL/mL có khả năng khử 34,51% gốc tự do của 2,2-diphenyl-1-picrylhydrazyl (DPPH). Nguồn đạm của môi trường De Man, Rogosa và Sharpe (MRS) được thay thế bằng 10% (v/v) dịch thủy phân cho thấy khả năng làm tăng mật số vi khuẩn lactic đạt 8,09 CFU/mL và khác biệt không có ý nghĩa so với môi trường MRS thương mại. Hàm lượng acid lactic sinh ra đạt 66,52% so với lượng acid sinh ra từ môi trường MRS. Nghiên cứu bước đầu cho thấy dịch thủy phân từ men bia có tiềm năng ứng dụng như nguồn đạm bổ sung trong các quá trình lên men vi sinh vật.

This study aimed to analyze main compositions and evaluate the effectiveness of hydrolysate from brewer’s spent yeast as an economical nitrogen source to replace commercial yeast extract in a lactic fermentation medium. The main composition in hydrolysate from yeast residue was protein content of 74.45% (dried weight), while carbohydrates and fat were undetected. The total polyphenol content in the yeast hydrolysate was 0.32 mg GAE/mL. The antioxidant capacity at a concentration of 100 μL/mL could reduce 34.51% of the free radicals of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The protein source of the De Man, Rogosa and Sharpe (MRS) medium was entirely replaced by 10% (v/v) hydrolysate, which increased the density of lactic acid bacteria to 8.09 CFU/mL and was not significantly different from that of the commercial MRS medium. The lactic acid content produced was 66.52% of the acid content produced by commercial MRS medium. This study indicates that the hydrolysate from brewer's spent yeast can potentially apply as a protein source in microbial fermentation.

TTKHCNQG, CVv 403

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