Evaluation of vinification lees as a general medium for lactobacillus strains

Lactobacillus species present high nutritional requirements, so it is necessary to find new low-cost nutrient components for fermentation media. This work compares the utilization of vinification lees (an important residue of wineries) from red and white winemaking technology, distilled or not. An amount of 20 g of lees/L was used as the unique nutrient to obtain lactic acid from glucose using Lactobacillus strains with different properties: L. plantarum CECT-221, L. pentosus CECT-4023, L. casei CECT-5275, and L. coryniformis subsp. torquens CECT-25600. Only L. casei using distilled lees showed values (Pmax = 92.1 g/L and Y(P/S) = 1.05 g/g) similar to those obtained with the MRS broth. The UV spectra of white and red lees, distilled or not, allowed an interpretation of the different phenolic compounds present and their influence on the fermentation. Their detoxification by extraction with organic compounds and fermentation with L. pentosus was also considered. Time courses of glucose and lactic acid were modeled according to reported models to obtain more information about the process.