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Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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dsm 20535  (DSMZ)
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Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. <t>jensenii</t> with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.
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Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. jensenii with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.

Journal: LWT

Article Title: Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.

doi: 10.1016/j.lwt.2023.114911

Figure Lengend Snippet: Fig. 2. Substrate consumption and metabolites produced during a secondary fermentation of A. jensenii with medium composed of 50% (v/v) (LAB-F) and 50% (v/v) L-BSG. For the first two days, pH was controlled at 6.5 and thereafter it was controlled at pH 6. The end product after 10 days of fermentation with 50% (v/v) (LAB-F) and 50% (v/v) L-BSG is termed as LPF. Error bars indicate ±1 standard deviation; n = 3.

Article Snippet: All four PAB strains, i.e. Propionibacterium freudenreichii (DSM 20270), Acidipropionibacterium acidipropionici (DSM 20272), Acidipropionibacterium jensenii (DSM 20274) and Acidipropionibacterium virtanenii (DSM 106790) were cultured and screened for production of organic acids in defined medium (DSMZ specified Propionibacterium medium supplemented with 10 g/L of glucose) in shake flasks without pH control for 6 days.

Techniques: Produced, Standard Deviation