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dc.contributor.authorHernández-Macias, Salvador
dc.contributor.authorComas-Basté, Oriol
dc.contributor.authorJofré, Anna
dc.contributor.authorBover-Cid, Sara
dc.contributor.authorLatorre-Moratalla, M. Luz
dc.contributor.authorVidal-Carou, M. Carmen
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-12-01T12:51:36Z
dc.date.available2021-12-01T12:51:36Z
dc.date.issued2021-07-15
dc.identifier.citationHernández-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.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1428
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.ca
dc.format.extent10ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleGrowth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Productca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDMINECO/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/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/foods10071636ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/
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