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 |
| Aporte de: |
| Sumario: | 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. |
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