Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation
نویسندگان
چکیده
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with potential for enhancing microbial growth. Lees rich in antioxidant compounds as well ?-glucans mannoproteins. The aim this study was to evaluate the effect different concentrations cava (0–2% w/w) on microbiota (LAB yeasts) responsible sourdough fermentation (8 days) revalorize industry. results showed that 2% promoted growth survival both wheat rye sourdoughs, except yeast rye, which stopped at day 3 fermentation. Moreover, achieved lower pH values higher organic acids, especially lactic acetic acids (p < 0.05). To sum up, use formulation promotes which, consequence, greater amounts acids. This could lead stability changes bread flavor.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8030133