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

Hernández-Macias, Salvador; Comas-Basté, Oriol; Jofré, Anna; Bover‐Cid, Sara; Latorre‐Moratalla, M. Luz; Vidal‐Carou, M. Carmen

doi:10.3390/foods10071636

Cited by 10 publications

(12 citation statements)

References 44 publications

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“…In the corresponding batches, 5% (w/w) of cava lees or 0.3% (w/w) of LPE was also added (corresponding to the content of phenolic compounds expected in 5% of lees). According to a previous study, 5% of cava lees was the most effective concentration for enhancing the in vitro bacterial growth [33]. In addition, this percentage of lees is also similar to those of others plant-based by-products used in some other studies [4][5][6]10].…”

Section: Elaboration Of Inoculated Fermented Pork Sausagessupporting

confidence: 77%

“…These results are not in accordance with those previously obtained in vitro, also using L. sakei CTC494. In that study, the supplementation of the culture medium with the same amount of cava lees (5%) resulted in a significantly higher concentration of cells in different LAB strains compared to the control (without lees); in the case of L. sakei CTC494, the maximum population density was 0.8 log 10 units higher [33]. The lower amount of readily fermentable substrate in the fermented sausage formulation (i.e., 0.7% dextrose) compared to the in vitro culture media (i.e., MRS broth with 2% dextrose [33]) did not favor the use of cava lees fiber by LAB to promote their growth.…”

Section: Behavior Of Lab During Fermentation and Ripeningmentioning

confidence: 85%

“…In that study, the supplementation of the culture medium with the same amount of cava lees (5%) resulted in a significantly higher concentration of cells in different LAB strains compared to the control (without lees); in the case of L. sakei CTC494, the maximum population density was 0.8 log 10 units higher [33]. The lower amount of readily fermentable substrate in the fermented sausage formulation (i.e., 0.7% dextrose) compared to the in vitro culture media (i.e., MRS broth with 2% dextrose [33]) did not favor the use of cava lees fiber by LAB to promote their growth. A significant growth-promoting effect of other fiber-rich by-products on specific LAB strains has been demonstrated in laboratory media [40,41], whereas the addition of various by-products (from lemon, orange, tiger nut, peach or apple) in fermented sausages that also contained easily fermentable carbohydrates (e.g., glucose, dextrose, sucrose, lactose) did not improve LAB growth [3,5,8,42].…”

Section: Behavior Of Lab During Fermentation and Ripeningmentioning

confidence: 85%

“…25%), their revalorization in food applications has not been explored to date [32]. Our research group recently demonstrated that under in vitro laboratory conditions cava lees have a growth-promoting effect on specific strains of LAB species commonly used as probiotics and/or starter cultures [33].…”

Section: Introductionmentioning

confidence: 99%

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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Hernández-Macias

Ferrer-Bustins

Comas-Basté

et al. 2021

Foods

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The 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.

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Section: Elaboration Of Inoculated Fermented Pork Sausagessupporting

confidence: 77%

Section: Behavior Of Lab During Fermentation and Ripeningmentioning

confidence: 85%

Section: Behavior Of Lab During Fermentation and Ripeningmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages

Hernández-Macias

Ferrer-Bustins

Comas-Basté

et al. 2021

Foods

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“…It has recently been pointed out that the addition of cava lees in the formulation of certain fermented foods can have positive effects regarding microbiological safety. In particular, their richness in fiber could promote the growth of fermentative bacteria and thus bring about a more rapid and greater reduction in pH (Hernández-Macias et al, 2021a). Moreover, the lower pH of cava lees and/or other compounds found in lees, such as polyphenols and organic acids, could also exert an antimicrobial effect against undesired foodborne microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

et al. 2022

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Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and previous works have raised their revalorization from a food safety point of view. The aim of the current work was to investigate whether the use of cava lees can help to control biogenic amine formation in bread and fermented sausages. In bread, only very low levels of biogenic amines (putrescine, cadaverine, and/or spermidine) were found, whose content did not vary with the addition of different amounts of lees. However, the addition of lees in fermented sausages significantly reduced the formation of tyramine and cadaverine. In sausages spontaneously fermented and inoculated with Salmonella spp., the presence of cadaverine and putrescine diminished by 62 and 78%, respectively, due to the addition of cava lees. The addition of cava lees phenolic extract also showed an anti-aminogenic effect (21% for cadaverine and 40% for putrescine), although in a lesser extent than cava lees. Cava lees and their phenolic extract were shown to be an effective strategy to control the undesirable accumulation of high levels of biogenic amines during the production of fermented products.

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