Carregant...
Fitxers
Tipus de document
ArticleVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/183154
Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species. Keywords: cava lees; by-product; winery; ß-glucans; mannooligosaccharides (MOS); lactic acid bacteria (LAB); prebiotics; probiotics; revalorization; circular economy
Matèries
Matèries (anglès)
Citació
Citació
HERNÁNDEZ-MACIAS, Salvador, COMAS BASTÉ, Oriol, JOFRÉ, Anna, BOVER I CID, Sara, LATORRE MORATALLA, Mariluz, VIDAL CAROU, Ma. carmen. Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. _Foods_. 2021. Vol. 10, núm. 7, pàgs. 1-10. [consulta: 23 de gener de 2026]. ISSN: 2304-8158. [Disponible a: https://hdl.handle.net/2445/183154]