{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["18(4)"],"submitter":["Prabin K"],"pubmed_abstract":["Re-utilising brewers' spent grain (BSG) through LAB fermentation can enable its broad use in the food industry, enhancing its nutritional and functional properties and offering a clear example of a sustainable approach in the valorisation of food side streams. Despite extensive research on LAB fermentation, the regulation of metabolism during the growth in complex food-industry-relevant environments remains unclear. This study investigates the metabolic processes in Leuconostoc pseudomesenteroides DSM20193 during 24 h fermentation of BSG with and without 4% sucrose (w/w) supplementation, allowing in situ dextran synthesis. Besides dextran synthesis, the presence of sucrose led to faster acidification, especially due to the increased formation of acetic acid. Furthermore, differences in the"],"journal":["Microbial biotechnology"],"pagination":["e70116"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12010140"],"repository":["biostudies-literature"],"pubmed_title":["Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193."],"pmcid":["PMC12010140"],"pubmed_authors":["Prabin K","Dominik M","Ndegwa M","Rossana C"],"additional_accession":[]},"is_claimable":false,"name":"Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.","description":"Re-utilising brewers' spent grain (BSG) through LAB fermentation can enable its broad use in the food industry, enhancing its nutritional and functional properties and offering a clear example of a sustainable approach in the valorisation of food side streams. Despite extensive research on LAB fermentation, the regulation of metabolism during the growth in complex food-industry-relevant environments remains unclear. This study investigates the metabolic processes in Leuconostoc pseudomesenteroides DSM20193 during 24 h fermentation of BSG with and without 4% sucrose (w/w) supplementation, allowing in situ dextran synthesis. Besides dextran synthesis, the presence of sucrose led to faster acidification, especially due to the increased formation of acetic acid. Furthermore, differences in the","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Apr","modification":"2025-07-07T03:10:07.622Z","creation":"2025-07-07T03:10:07.622Z"},"accession":"S-EPMC12010140","cross_references":{"pubmed":["40256859"],"doi":["10.1111/1751-7915.70116"]}}