Cargando…

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...

Descripción completa

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

Ejemplares similares

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
por: Hernández-Macias, Salvador, et al.
Publicado: (2022)

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees
por: Martín-Garcia, Alba, et al.
Publicado: (2022)

By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread
por: Martín-Garcia, Alba, et al.
Publicado: (2022)

The dietary treatment of histamine intolerance reduces the abundance of some histamine-secreting bacteria of the gut microbiota in histamine intolerant women. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2021)

Differences in Polyamine Content between Human Milk and Infant Formulas
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2018)

1-methylhistamine as a potential biomarker of food histamine intolerance. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Histamine Intolerance: The Current State of the Art
por: Comas-Basté, Oriol, et al.
Publicado: (2020)

Polyamines in Food
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2019)

Intestinal Dysbiosis in Patients with Histamine Intolerance
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues
por: Costa-Catala, Judit, et al.
Publicado: (2023)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

The Rate of Histamine Degradation by Diamine Oxidase Is Compromised by Other Biogenic Amines
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
por: Nisiotou, Aspasia A., et al.
Publicado: (2015)

Occurrence of Polyamines in Foods and the Influence of Cooking Processes
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Influence of Breastfeeding Factors on Polyamine Content in Human Milk
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Influence of the Type of Breastfeeding and Human Milk Polyamines on Infant Anthropometric Parameters
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2022)

Knowledge and perceptions of food sustainability in a Spanish university population
por: Gaspar, M. Clara de Moraes Prata, et al.
Publicado: (2022)

Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions
por: Miranda-Castilleja, Dalia E., et al.
Publicado: (2016)

Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain
por: Celorio-Sardà, Ricard, et al.
Publicado: (2021)

Wineries : architecture & design = Bodegas : arquitectura y diseño /
Publicado: (2004)

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models
por: Austrich-Comas, Anna, et al.
Publicado: (2023)

Strategic Winery Tourism and Management
por: Lee, Kyuho
Publicado: (2016)

Cosmeceutical Potential of Major Tropical and Subtropical Fruit By-Products for a Sustainable Revalorization
por: García-Villegas, Abigail, et al.
Publicado: (2022)

The ecology of the Drosophila-yeast mutualism in wineries
por: Quan, Allison S., et al.
Publicado: (2018)

An Evaluation of Food Safety Performance in Wineries
por: López-Santiago, Jesús, et al.
Publicado: (2022)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

Monitoring Seasonal Changes in Winery-Resident Microbiota
por: Bokulich, Nicholas A., et al.
Publicado: (2013)

Recovery and Concentration of Antioxidants from Winery Wastes
por: Soto, María Luisa, et al.
Publicado: (2012)

Valorization of winery and distillery by-products by hydrothermal carbonization
por: Barbanera, Marco, et al.
Publicado: (2021)

Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake
por: Čakarević, Jelena, et al.
Publicado: (2019)

Revalorization of Broccoli By-Products for Cosmetic Uses Using Supercritical Fluid Extraction
por: Borja-Martínez, María, et al.
Publicado: (2020)

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review
por: Garcia-Perez, Pascual, et al.
Publicado: (2021)

Revalorization of Microalgae Biomass for Synergistic Interaction and Sustainable Applications: Bioplastic Generation
por: López-Pacheco, Itzel Y., et al.
Publicado: (2022)

3D printability and biochemical analysis of revalorized orange peel waste
por: Tan, Jian Da, et al.
Publicado: (2023)

Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature
por: Austrich-Comas, Anna, et al.
Publicado: (2023)

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach
por: de Moraes Prata Gaspar, Maria Clara, et al.
Publicado: (2023)

Urinary Concentrations of Steroids in Bulls under Anabolic Treatment by Revalor-XS® Implant
por: Biancotto, Giancarlo, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_csdgsjine56a27ktlou8u6kujo