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dc.contributor.authorHernández-Macias, Salvador
dc.contributor.authorFerrer-Bustins, Núria
dc.contributor.authorComas-Basté, Oriol
dc.contributor.authorJofré, Anna
dc.contributor.authorLatorre-Moratalla, Mariluz
dc.contributor.authorBover-Cid, Sara
dc.contributor.authorVidal-Carou, María del Carmen
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2022-02-09T10:24:13Z
dc.date.available2022-02-09T10:24:13Z
dc.date.issued2021-08-18
dc.identifier.citationHernández-Macias, Salvador, Núria Ferrer-Bustins, Oriol Comas-Basté, Anna Jofré, Mariluz Latorre-Moratalla, Sara Bover-Cid, and María del Carmen Vidal-Carou. 2021. "Revalorization Of Cava Lees To Improve The Safety Of Fermented Sausages". Foods 10 (8): 1916. doi:10.3390/foods10081916.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1606
dc.description.abstractThe revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds. In this study, a challenge test was performed to assess the effect of cava lees and a phenolic extract (LPE) derived therefrom on the behaviour of technological microbiota (lactic acid bacteria used as a starter culture) and the foodborne pathogens Salmonella spp. and Listeria monocytogenes during the fermentation and ripening of pork sausages. Ten batches of fermented sausages were prepared with and without cava lees or the LPE, and with or without different strains of Latilactobacillus sakei (CTC494 or BAP110). The addition of cava lees reduced the pH values of the meat batter throughout the fermentation and ripening process. No growth-promoting effect on spontaneous lactic acid bacteria (LAB) or the starter culture was observed. In contrast, the presence of cava lees prevented the growth of the tested pathogens (Salmonella and L. monocytogenes), as did the starter culture, resulting in significantly lower counts compared to the control batch. In addition, the combination of cava lees with L. sakei CTC494 had a bactericidal effect on Salmonella. LPE supplementation did not affect the pH values or LAB counts but reduced the mean counts of Salmonella, which were 0.71 log10 lower than the control values at the end of the ripening. The LPE did not exert any additional effect to that of the starters applied alone. The revalorization of cava lees as a natural ingredient to improve the microbiological safety of fermented sausages is a feasible strategy that would promote a circular economy and benefit the environment.ca
dc.format.extent14ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleRevalorization of Cava Lees to Improve the Safety of Fermented Sausagesca
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.projectIDMICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-099195-R-I00/ES/EMBUTIDOS FERMENTADOS DE NUEVA GENERACION A TRAVES DE LA APLICACION DE MICROBIOLOGIA PREDICTIVA Y METODOLOGIAS OMICAS/ca
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78324-R/ES/PROMOTOR MICROBIOMICO BASADO EN UN SUBPRODUCTO VINICO PARA LA OPTIMIZACION DE PRODUCTOS FERMENTADOS Y COMPLEMENTOS ALIMENTICIS/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/foods10081916ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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