How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno

Research output: Contribution to journalArticleScientificpeer-review


We proposed a novel phenomic approach to track the effect of short-term exposures of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain (BSG)-derived saccharides. Water-soluble BSG-based medium (WS-BSG) was chosen as model system. The environmental pressure exerted by WS-BSG shifted the phenotypes of bacteria in species- and strains-dependent way. The metabolic drift was growth phase-dependent and likely underlay the diauxic profile of organic acids production by bacteria in response to the low availability of energy sources. Among pentosans, metabolism of arabinose was preferred by L. plantarum and xylose by Leuc. pseudomesenteroides as confirmed by the overexpression of related genes. Bayesian variance analysis showed that phenotype switching towards galactose metabolism suffered the greatest fluctuation in L. plantarum. All lactic acid bacteria strains utilized more intensively sucrose and its plant-derived isomers. Sucrose-6-phosphate activity in Leuc. pseudomesenteroides likely mediated the increased consumption of raffinose. The increased levels of some phenolic compounds suggested the involvement of 6-phospho-beta-glucosidases in beta-glucosides degradation. Expression of genes encoding beta-glucoside/cellobiose-specific EII complexes and phenotyping highlighted an increased metabolism for cellobiose. Our reconstructed metabolic network will improve the understanding of how lactic acid bacteria may transform BSG into suitable food ingredients.

Original languageEnglish
JournalMicrobial Biotechnology
Issue number3
Pages (from-to)915-930
Number of pages16
Publication statusPublished - Mar 2022
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • 220 Industrial biotechnology
  • FOOD
  • TOOL

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