Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product.
by-product
cava lees
circular economy
lactic acid bacteria (LAB)
mannooligosaccharides (MOS)
prebiotics
probiotics
revalorization
winery
ß-glucans
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
15 Jul 2021
15 Jul 2021
Historique:
received:
07
06
2021
revised:
09
07
2021
accepted:
12
07
2021
entrez:
7
8
2021
pubmed:
8
8
2021
medline:
8
8
2021
Statut:
epublish
Résumé
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
Identifiants
pubmed: 34359506
pii: foods10071636
doi: 10.3390/foods10071636
pmc: PMC8306662
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Interministerial Commission for Science and Technology (CICYT)
ID : AGL2016-78324-R
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