Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation

Efficacy and safety of biopreservatives were studied for microbiological control of alcohol fermentation. Minimum inhibitory concentrations of nisin and lysozyme, and combinations with EDTA and Tween 20, were determined for Lactobacillus plantarum, L. fermentum, and L. confusus. The highest MIC valu...

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Bibliographic Details
Published in:Journal of food science 2003-09, Vol.68 (7), p.2310-2315
Main Authors: Franchi, M.A, Serra, G.E, Cristianini, M
Format: Article
Language:English
Subjects:
Alcohol
alcohol fermentation
alcoholic fermentation
Bacteria
bacterial contamination
Biological and medical sciences
biopreservatives
Brandies, spirituous liquors
EDTA (chelating agent)
Enzymes
Fermentation
Fermented food industries
Food industries
Food microbiology
Food science
Fundamental and applied biological sciences. Psychology
lactic acid bacteria
Lactobacillus confusus
Lactobacillus fermentum
Lactobacillus plantarum
lysozyme
minimum inhibitory concentration
nisin
Preservatives
Saccharomyces cerevisiae
Sugarcane
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Summary:Efficacy and safety of biopreservatives were studied for microbiological control of alcohol fermentation. Minimum inhibitory concentrations of nisin and lysozyme, and combinations with EDTA and Tween 20, were determined for Lactobacillus plantarum, L. fermentum, and L. confusus. The highest MIC value for nisin was 9.0 ppm for L. fermentum. Lysozyme was efficient against L. plantarum (700 ppm). A 2(4) factorial design was used to study the effect of biopreservatives and potentiators on the growth kinetics of Lactobacillus fermentum. The combination of 8.6 ppm of nisin plus 0.1% of Tween 20 delayed the lag phase by 12 h. The biopreservatives did not affect the fermentation kinetics of Saccharomyces cerevisiae.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb05764.x