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

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 g...

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Autores: Hernández-Macias, Salvador, Comas Basté, Oriol, Jofré, Anna, Bover i Cid, Sara, Latorre Moratalla, Mariluz, Vidal Carou, Ma. Carmen
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/183154
Acesso em linha:https://hdl.handle.net/2445/183154
Access Level:acceso abierto
Palavra-chave:Lactobacils
Cava
Economia circular
Lactobacillus
Cava (Wine)
Circular economy
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spelling Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-ProductHernández-Macias, SalvadorComas Basté, OriolJofré, AnnaBover i Cid, SaraLatorre Moratalla, MariluzVidal Carou, Ma. CarmenLactobacilsCavaEconomia circularLactobacillusCava (Wine)Circular economyThe 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 economyMDPI2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/183154Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/foods10071636Foods, 2021, vol. 10, num. 7, p. 1-10https://doi.org/10.3390/foods10071636cc-by (c) Hernández-Macias, Salvador et al., 2021https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1831542026-05-27T06:46:51Z
dc.title.none.fl_str_mv Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
title Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
spellingShingle Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
Hernández-Macias, Salvador
Lactobacils
Cava
Economia circular
Lactobacillus
Cava (Wine)
Circular economy
title_short Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
title_full Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
title_fullStr Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
title_full_unstemmed Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
title_sort Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
dc.creator.none.fl_str_mv Hernández-Macias, Salvador
Comas Basté, Oriol
Jofré, Anna
Bover i Cid, Sara
Latorre Moratalla, Mariluz
Vidal Carou, Ma. Carmen
author Hernández-Macias, Salvador
author_facet Hernández-Macias, Salvador
Comas Basté, Oriol
Jofré, Anna
Bover i Cid, Sara
Latorre Moratalla, Mariluz
Vidal Carou, Ma. Carmen
author_role author
author2 Comas Basté, Oriol
Jofré, Anna
Bover i Cid, Sara
Latorre Moratalla, Mariluz
Vidal Carou, Ma. Carmen
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Lactobacils
Cava
Economia circular
Lactobacillus
Cava (Wine)
Circular economy
topic Lactobacils
Cava
Economia circular
Lactobacillus
Cava (Wine)
Circular economy
description 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
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/183154
url https://hdl.handle.net/2445/183154
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods10071636
Foods, 2021, vol. 10, num. 7, p. 1-10
https://doi.org/10.3390/foods10071636
dc.rights.none.fl_str_mv cc-by (c) Hernández-Macias, Salvador et al., 2021
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Hernández-Macias, Salvador et al., 2021
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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