The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation |
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| Authors: | MA Franchi GE Serra M Cristianini |
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| Affiliation: | Authors are from the Faculty of Food Engineering—FEA, Food Technology Dept., State Univ. of Campinas, UNICAMP, Rua Monteiro Lobato, 80-13081-970–Campinas, SP, Brazil. |
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| Abstract: | 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 24 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. |
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| Keywords: | biopreservatives lactic acid bacteria nisin lysozyme alcohol fermentation |
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