Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process
Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan end 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% res...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03257541_v39_n3_p170_Galvagno |
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todo:paper_03257541_v39_n3_p170_Galvagno2023-10-03T15:24:17Z Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process Galvagno, M.A. Gil, G.R. Iannone, L.J. Cerrutti, P. Beer spoilage bacteria Brewing yeast Natural antimicrobials Pulsed electric fields antiinfective agent chitosan natural product nisin article Bacillus megaterium bacterial growth bacterial strain bacterium contamination beer brewing controlled study hops Lactobacillus plantarum nonhuman Pediococcus pulsed electric field Bacillus megaterium Beer Chitosan Electromagnetic Fields Escherichia coli Fermentation Food Preservation Humulus Industrial Microbiology Lactobacillus plantarum Microbial Sensitivity Tests Nisin Pediococcus Plant Extracts Temperature Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan end 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4°C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03257541_v39_n3_p170_Galvagno |
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Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Beer spoilage bacteria Brewing yeast Natural antimicrobials Pulsed electric fields antiinfective agent chitosan natural product nisin article Bacillus megaterium bacterial growth bacterial strain bacterium contamination beer brewing controlled study hops Lactobacillus plantarum nonhuman Pediococcus pulsed electric field Bacillus megaterium Beer Chitosan Electromagnetic Fields Escherichia coli Fermentation Food Preservation Humulus Industrial Microbiology Lactobacillus plantarum Microbial Sensitivity Tests Nisin Pediococcus Plant Extracts Temperature |
| spellingShingle |
Beer spoilage bacteria Brewing yeast Natural antimicrobials Pulsed electric fields antiinfective agent chitosan natural product nisin article Bacillus megaterium bacterial growth bacterial strain bacterium contamination beer brewing controlled study hops Lactobacillus plantarum nonhuman Pediococcus pulsed electric field Bacillus megaterium Beer Chitosan Electromagnetic Fields Escherichia coli Fermentation Food Preservation Humulus Industrial Microbiology Lactobacillus plantarum Microbial Sensitivity Tests Nisin Pediococcus Plant Extracts Temperature Galvagno, M.A. Gil, G.R. Iannone, L.J. Cerrutti, P. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| topic_facet |
Beer spoilage bacteria Brewing yeast Natural antimicrobials Pulsed electric fields antiinfective agent chitosan natural product nisin article Bacillus megaterium bacterial growth bacterial strain bacterium contamination beer brewing controlled study hops Lactobacillus plantarum nonhuman Pediococcus pulsed electric field Bacillus megaterium Beer Chitosan Electromagnetic Fields Escherichia coli Fermentation Food Preservation Humulus Industrial Microbiology Lactobacillus plantarum Microbial Sensitivity Tests Nisin Pediococcus Plant Extracts Temperature |
| description |
Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan end 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4°C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage. |
| format |
JOUR |
| author |
Galvagno, M.A. Gil, G.R. Iannone, L.J. Cerrutti, P. |
| author_facet |
Galvagno, M.A. Gil, G.R. Iannone, L.J. Cerrutti, P. |
| author_sort |
Galvagno, M.A. |
| title |
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| title_short |
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| title_full |
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| title_fullStr |
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| title_full_unstemmed |
Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| title_sort |
exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process |
| url |
http://hdl.handle.net/20.500.12110/paper_03257541_v39_n3_p170_Galvagno |
| work_keys_str_mv |
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