Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
Autor/a
Hernández-Macias, Salvador
Comas-Basté, Oriol
Bover-Cid, Sara
Latorre-Moratalla, M. Luz
Vidal-Carou, M. Carmen
Fecha de publicación
2021-07-15ISSN
2304-8158
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
10
Publicado por
MDPI
Publicado en
Foods
Citación
Hernández-Macias, Salvador, Oriol Comas-Basté, Anna Jofré, Sara Bover-Cid, M. Luz Latorre-Moratalla, and M. Carmen Vidal-Carou. 2021. "Growth-Promoting Effect Of Cava Lees On Lactic Acid Bacteria Strains: A Potential Revalorization Strategy Of A Winery By-Product". Foods 10 (7): 1636. doi:10.3390/foods10071636.
Número del acuerdo de la subvención
MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78324-R/ES/Promotor microbiómico basado en un subproducto vínico para la optimización de productos fermentados y complementos alimenticios/
Program
Funcionalitat i Seguretat Alimentària
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