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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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| Published in: | Journal of food science 2003-09, Vol.68 (7), p.2310-2315 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c4680-baa83a201c1634d14b9980a4c0707446a755fc8dc0c34eef5e492d9b2e6647e43 |
| container_end_page | 2315 |
| container_issue | 7 |
| container_start_page | 2310 |
| container_title | Journal of food science |
| container_volume | 68 |
| creator | Franchi, M.A Serra, G.E Cristianini, M |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb05764.x |
| format | article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2003.tb05764.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 2003-09, Vol.68 (7), p.2310-2315</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4680-baa83a201c1634d14b9980a4c0707446a755fc8dc0c34eef5e492d9b2e6647e43</citedby><cites>FETCH-LOGICAL-c4680-baa83a201c1634d14b9980a4c0707446a755fc8dc0c34eef5e492d9b2e6647e43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15178140$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Franchi, M.A</creatorcontrib><creatorcontrib>Serra, G.E</creatorcontrib><creatorcontrib>Cristianini, M</creatorcontrib><title>Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation</title><title>Journal of food science</title><description>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.</description><subject>Alcohol</subject><subject>alcohol fermentation</subject><subject>alcoholic fermentation</subject><subject>Bacteria</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>biopreservatives</subject><subject>Brandies, spirituous liquors</subject><subject>EDTA (chelating agent)</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus confusus</subject><subject>Lactobacillus fermentum</subject><subject>Lactobacillus plantarum</subject><subject>lysozyme</subject><subject>minimum inhibitory concentration</subject><subject>nisin</subject><subject>Preservatives</subject><subject>Saccharomyces cerevisiae</subject><subject>Sugarcane</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkl1v0zAUhiMEEmXwG4gmwV2CHX_FXLF1dMAmQCoVl9aJe7K5pHGx09H9e5ylAok7fGP5-PF7jh45y04pKWlabzYlZVIUlaxoWRHCyqEhQkleHh5lM6oEKVjN6eNsRkhVFZRy9TR7FuOGjGcmZ1mzipj7Nj93fhcwYriDwd1hzF2fD7eYz30_BN89IGAHDA66hyJsXQ_9EMeb5f4GgoUe87PO-tuELzBsMUGD8_3z7EkLXcQXx_0kWy3ef5t_KK6_XH6cn10XlsuaFA1AzaAi1FLJ-JryRuuaALdEEcW5BCVEa-u1JZZxxFYg19VaNxVKyRVydpK9nnJ3wf_cYxzM1kWLXZcG8_toqNJJmRIJPP0H3Ph96NNshmrOlE5Mgt5OkA0-xoCt2QW3hXBvKDGje7Mxo3szujeje3N0bw7p8atjB4gWujZAb138myCoqikniXs3cb9ch_f_0cF8WlwsK0bHiGKKcHHAw58ICD-MVEwJ8_3zpblYXLFk9cp8TfzLiW_BG7gJaazVMlnn6UtopWvNfgMfibD2</recordid><startdate>200309</startdate><enddate>200309</enddate><creator>Franchi, M.A</creator><creator>Serra, G.E</creator><creator>Cristianini, M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200309</creationdate><title>Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation</title><author>Franchi, M.A ; Serra, G.E ; Cristianini, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4680-baa83a201c1634d14b9980a4c0707446a755fc8dc0c34eef5e492d9b2e6647e43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Alcohol</topic><topic>alcohol fermentation</topic><topic>alcoholic fermentation</topic><topic>Bacteria</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>biopreservatives</topic><topic>Brandies, spirituous liquors</topic><topic>EDTA (chelating agent)</topic><topic>Enzymes</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus confusus</topic><topic>Lactobacillus fermentum</topic><topic>Lactobacillus plantarum</topic><topic>lysozyme</topic><topic>minimum inhibitory concentration</topic><topic>nisin</topic><topic>Preservatives</topic><topic>Saccharomyces cerevisiae</topic><topic>Sugarcane</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Franchi, M.A</creatorcontrib><creatorcontrib>Serra, G.E</creatorcontrib><creatorcontrib>Cristianini, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Franchi, M.A</au><au>Serra, G.E</au><au>Cristianini, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation</atitle><jtitle>Journal of food science</jtitle><date>2003-09</date><risdate>2003</risdate><volume>68</volume><issue>7</issue><spage>2310</spage><epage>2315</epage><pages>2310-2315</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2003.tb05764.x</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of food science, 2003-09, Vol.68 (7), p.2310-2315 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley |
| 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 |
| title | Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation |
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