Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
Chitosan (0.1 g 1-1), 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 1-1. Antimicrobial activity was inversely aff...
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2004
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01415492_v26_n7_p569_Gil http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
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paper:paper_01415492_v26_n7_p569_Gil2023-06-08T15:11:19Z Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts Brewing process Chitosan Selective antimicrobial activity antifungal agent antiinfective agent chitosan article beer comparative study cytology dose response drug effect evaluation food contamination food handling growth, development and aging instrument sterilization Lactobacillus methodology microbiology Pediococcus Saccharomyces cerevisiae sensitivity and specificity Anti-Bacterial Agents Antifungal Agents Beer Chitosan Dose-Response Relationship, Drug Food Contamination Food Handling Lactobacillus Pediococcus Saccharomyces cerevisiae Sensitivity and Specificity Sterilization Bacteria (microorganisms) Chitosan (0.1 g 1-1), 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 1-1. Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g 1-1) selectively inhibited bacterial growth without altering yeast viability or fermenting performance. 2004 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01415492_v26_n7_p569_Gil http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Brewing process Chitosan Selective antimicrobial activity antifungal agent antiinfective agent chitosan article beer comparative study cytology dose response drug effect evaluation food contamination food handling growth, development and aging instrument sterilization Lactobacillus methodology microbiology Pediococcus Saccharomyces cerevisiae sensitivity and specificity Anti-Bacterial Agents Antifungal Agents Beer Chitosan Dose-Response Relationship, Drug Food Contamination Food Handling Lactobacillus Pediococcus Saccharomyces cerevisiae Sensitivity and Specificity Sterilization Bacteria (microorganisms) |
| spellingShingle |
Brewing process Chitosan Selective antimicrobial activity antifungal agent antiinfective agent chitosan article beer comparative study cytology dose response drug effect evaluation food contamination food handling growth, development and aging instrument sterilization Lactobacillus methodology microbiology Pediococcus Saccharomyces cerevisiae sensitivity and specificity Anti-Bacterial Agents Antifungal Agents Beer Chitosan Dose-Response Relationship, Drug Food Contamination Food Handling Lactobacillus Pediococcus Saccharomyces cerevisiae Sensitivity and Specificity Sterilization Bacteria (microorganisms) Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| topic_facet |
Brewing process Chitosan Selective antimicrobial activity antifungal agent antiinfective agent chitosan article beer comparative study cytology dose response drug effect evaluation food contamination food handling growth, development and aging instrument sterilization Lactobacillus methodology microbiology Pediococcus Saccharomyces cerevisiae sensitivity and specificity Anti-Bacterial Agents Antifungal Agents Beer Chitosan Dose-Response Relationship, Drug Food Contamination Food Handling Lactobacillus Pediococcus Saccharomyces cerevisiae Sensitivity and Specificity Sterilization Bacteria (microorganisms) |
| description |
Chitosan (0.1 g 1-1), 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 1-1. Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g 1-1) selectively inhibited bacterial growth without altering yeast viability or fermenting performance. |
| title |
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| title_short |
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| title_full |
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| title_fullStr |
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| title_full_unstemmed |
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| title_sort |
selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts |
| publishDate |
2004 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01415492_v26_n7_p569_Gil http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
| _version_ |
1768542982471942144 |