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

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 <i>Saccharomyces cerevisiae</i> rich in β-glucans and mannan-oligosaccharides, can be us...

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Bibliographic Details
Main Authors: Salvador Hernández-Macias, Oriol Comas-Basté, Anna Jofré, Sara Bover-Cid, M. Luz Latorre-Moratalla, M. Carmen Vidal-Carou
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
cava lees
by-product
winery
ß-glucans
mannooligosaccharides (MOS)
lactic acid bacteria (LAB)
Online Access:https://www.mdpi.com/2304-8158/10/7/1636

Internet

https://www.mdpi.com/2304-8158/10/7/1636

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