Use of Apple Pomace as Substrate for Production of Lactiplantibacillus plantarum Malolactic Starter Cultures

CERDEIRA, VICTORIA; BRAVO-FERRADA, BÁRBARA M.; SEMORILE, LILIANA C.; BRIZUELA, NATALIA S.; VALDÉS LA HENS, DANAY; TYMCZYSZYN, E. ELIZABETH; BRAVO, SEBASTIÁN M. E.; CABALLERO, ADRIANA C.

Fermentation

MDPI

Año: 2021 vol. 7 p. 1 - 11

2311-5637

The by-products of the food industry are an economic alternative as a source of nutrientsto obtain biomass. At the same time, theiruse could solve the environmental problem relatedto their disposal, which is highly polluting due to their elevated biochemical oxygen demand.In this work, we seek to optimize the production of cellular biomass of two native Patagonianstrains of Lactiplantibacillus plantarum (UNQLp 11 and UNQLp155), selected for its oenological andtechnological properties, using apple pomace (AP), a residue from the juice and cider industry. Thesupplementation of AP with yeast extract, salts, and Tween 80 (sAP), proved to maintain the growthof the Lpb. plantarum strains, similar to the commercial medium used to grow LAB (De Man, Rogosa,Sharpe, MRS). Cultures grown in sAP medium showed good tolerance to wine conditions (highethanol content and low pH), demonstrated by its ability to consume L-malic acid. The subsequentinoculation of these cultures in sterile wines (Merlot and Pinot noir) was carried out at laboratoryscale, evaluating cell viability and L-malic acid consumption for 21 days at 21 ◦C. Cultures grown insAP media showed a similar performance to MRS media. Thus, sAP media proved to be a suitablesubstrate to grow oenological Lpb. plantarum strains where cultures (with high size inoculums) wereable to drive malolactic fermentation, with an L-malic acid consumption higher than 90%.