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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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Detalles Bibliográficos
Autores principales:	Hernández-Macias, Salvador, Comas-Basté, Oriol, Jofré, Anna, Bover-Cid, Sara, Latorre-Moratalla, M. Luz, Vidal-Carou, M. Carmen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306662/ https://www.ncbi.nlm.nih.gov/pubmed/34359506 http://dx.doi.org/10.3390/foods10071636

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