Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

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dc.contributor.authorHernández-Macias, Salvador
dc.contributor.authorComas Basté, Oriol
dc.contributor.authorJofré, Anna
dc.contributor.authorBover i Cid, Sara
dc.contributor.authorLatorre Moratalla, Mariluz
dc.contributor.authorVidal Carou, Ma. Carmen
dc.date.accessioned2022-02-14T10:10:19Z
dc.date.available2022-02-14T10:10:19Z
dc.date.issued2021-07-01
dc.date.updated2022-02-14T10:10:19Z
dc.description.abstractThe 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
dc.format.extent10 p.
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec715340
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/2445/183154
dc.language.isoeng
dc.publisherMDPI
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/foods10071636
dc.relation.ispartofFoods, 2021, vol. 10, num. 7, p. 1-10
dc.relation.urihttps://doi.org/10.3390/foods10071636
dc.rightscc-by (c) Hernández-Macias, Salvador et al., 2021
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
dc.subject.classificationLactobacils
dc.subject.classificationCava
dc.subject.classificationEconomia circular
dc.subject.otherLactobacillus
dc.subject.otherCava (Wine)
dc.subject.otherCircular economy
dc.titleGrowth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

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