Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts.
Chitosan (0.1 g l(-1)), assayed in a simple medium, reduced the viability of four lactic acid bacteria isolated during the beer production process by 5 logarithmic cycles, whereas activity against seven commercial brewing yeasts required up to 1 g chitosan l(-1). Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g l(-1)) selectively inhibited bacterial growth without altering yeast viability or fermenting performance.
Gil
Gabriela
G
Laboratorio de Microbiología Industrial, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Argentina.
del Mónaco
Silvana
S
Cerrutti
Patricia
P
Galvagno
Miguel
M
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000935:Antifungal Agents / Q000494:pharmacology; D001515:Beer / Q000382:microbiology*; D048271:Chitosan / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D007778:Lactobacillus / Q000166:cytology / Q000187:drug effects* / Q000254:growth & development; D010376:Pediococcus / Q000166:cytology / Q000187:drug effects* / Q000254:growth & development; D012441:Saccharomyces cerevisiae / Q000166:cytology / Q000187:drug effects* / Q000254:growth & development; D012680:Sensitivity and Specificity; D013242:Sterilization / Q000379:methods*
D000900:Anti-Bacterial Agents; D000935:Antifungal Agents; D048271:Chitosan