Fermentation | 卷:8 |
Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation | |
Montserrat Riu-Aumatell1  Alba Martín-Garcia1  Elvira López-Tamames1  | |
[1] Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; | |
关键词: cava lees; wine by-product; revalorization; sourdough; lactic acid bacteria; yeasts; | |
DOI : 10.3390/fermentation8030133 | |
来源: DOAJ |
【 摘 要 】
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except for yeast growth in rye, which stopped at day 3 of fermentation. Moreover, sourdough with lees achieved lower pH values as well as higher concentrations of organic acids, especially lactic and acetic acids (p < 0.05). To sum up, the use of cava lees in sourdough formulation promotes the growth and survival of microorganisms, which, in consequence, promotes a lower pH and greater amounts of organic acids. This could lead to microbial stability as well as changes in bread flavor.
【 授权许可】
Unknown