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Journal of Food Science and Technology

, Volume 54, Issue 13, pp 4464–4472 | Cite as

Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

  • Luján Cejas
  • Nelson Romano
  • Ana Moretti
  • Pablo Mobili
  • Marina Golowczyc
  • Andrea Gómez-Zavaglia
Original Article

Abstract

Malt sprout (MS), a by-product of the malt industry obtained by removing rootlets and sprouts from the seed of germinated barley (Hordeum vulgare L.), was used as culture, dehydration and storage medium of three strains of lactobacilli: Lactobacillus salivarius CM-CIDCA 1231B and CM-CIDCA 1232Y and Lactobacillus plantarum CIDCA 83114. The three strains were grown in MS and MS supplemented with 20% w/v fructo-oligosaccharides (MS FOS). Bacterial growth was determined by registering the decrease of pH and by plate counting. Comparable results with those of microorganisms grown in MRS (controls) were observed in terms of lag times, ΔpH and acidification rates. Furthermore, during fermentation, a significant increase of DP6 (FOS with degree of polymerization 6) was observed at expenses of inulin and DP7, probably indicating their hydrolysis. A concomitant decrease of DP3, sucrose and monosaccharides was also observed, as result of their bacterial consumption during growth. The presence of FOS in the fermented media protected microorganisms during freeze-drying and storage, as no decrease of culturability was observed after 60 days at 4 °C (> 108 CFU/mL). Using MS appears as an innovative strategy for the production of lactobacilli at large scale, supporting their use for the elaboration of functional foods containing prebiotics and probiotics.

Keywords

Malt sprout Culture medium Fructo-oligosaccharides Lactobacilli Dehydration 

Notes

Acknowledgements

This work was supported by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT), Nitrap S.R.L. (Projects PID/2014/0049 and PICT/2014/0912) and CYTED Program (115RT0488). M.G., P.M. and A.G.-Z. are members of the research career CONICET. N.R. is postdoctoral fellow from CONICET. L.C. and A.M. are doctoral fellows from ANPCyT and CIC, respectively. The authors acknowledge Advance Biotechnology Company S.A. for the fruitful discussions and for financial support.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata)La PlataArgentina
  2. 2.Department of Biological Sciences, Faculty of Exact SciencesUniversity of La PlataLa PlataArgentina

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