<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>18(4)</volume><submitter>Prabin K</submitter><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</pubmed_abstract><journal>Microbial biotechnology</journal><pagination>e70116</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC12010140</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.</pubmed_title><pmcid>PMC12010140</pmcid><pubmed_authors>Prabin K</pubmed_authors><pubmed_authors>Dominik M</pubmed_authors><pubmed_authors>Ndegwa M</pubmed_authors><pubmed_authors>Rossana C</pubmed_authors></additional><is_claimable>false</is_claimable><name>Regulation of Sugar Metabolism During Fermentation of Brewers' Spent Grain by Leuconostoc pseudomesenteroides DSM20193.</name><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</description><dates><release>2025-01-01T00:00:00Z</release><publication>2025 Apr</publication><modification>2025-07-07T03:10:07.622Z</modification><creation>2025-07-07T03:10:07.622Z</creation></dates><accession>S-EPMC12010140</accession><cross_references><pubmed>40256859</pubmed><doi>10.1111/1751-7915.70116</doi></cross_references></HashMap>