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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery

Salvador Hernández-Macias1,2,3, Oriol Comas-Basté1,2,3, Anna Jofré4

  • 1Departament 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 (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.

Foods (Basel, Switzerland)
|August 7, 2021
PubMed

Keywords:
by-productcava leescircular economylactic acid bacteria (LAB)mannooligosaccharides (MOS)prebioticsprobioticsrevalorizationwineryß-glucans

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