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

VICTORIA CERDEIRA; BRIZUELA N.S; SEBASTIAN M. E. BRAVO; BRAVO-FERRADA BM; LA HENS, DANAY VALDES; CABALLERO ADRIANA; SEMORILE L; TYMCZYSZYN EE

Fermentation

MDPI

Año: 2021 vol. 7

2311-5637

The by-productsof the food industry are an economic alternative as a source of nutrients toobtain biomass. At the same time, their use could solve the environmentalproblem related to their disposal, which is highly polluting due to theirelevated biochemical oxygen demand. In this work, we seek to optimize theproduction of cellular biomass of two native Patagonian strains of Lactiplantibacillusplantarum (UNQLp 11and UNQLp155), selected for its oenological and technologicalproperties, using apple pomace (AP), a residue from the juice and ciderindustry. The supplementation of AP with yeast extract, salts, and Tween 80(sAP), proved to maintain the growth of 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(high ethanol content and low pH), demonstrated by its ability to consumeL-malic acid. The subsequent inoculation of these cultures in sterile wines(Merlot and Pinot noir) was carried out at laboratory scale, evaluating cellviability 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 tobe a suitable substrate to grow oenological Lpb. Plantarum strains(withhigh size inoculums)where cultures were able to drive malolactic fermentation,with an L-malic acid consumption higher than 90%.