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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Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
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todo:paper_01415492_v26_n7_p569_Gil2023-10-03T14:58:40Z Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts Gil, G. Del Mónaco, S. Cerrutti, P. Galvagno, M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 |
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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) Gil, G. Del Mónaco, S. Cerrutti, P. Galvagno, M. 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. |
format |
JOUR |
author |
Gil, G. Del Mónaco, S. Cerrutti, P. Galvagno, M. |
author_facet |
Gil, G. Del Mónaco, S. Cerrutti, P. Galvagno, M. |
author_sort |
Gil, G. |
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 |
url |
http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
work_keys_str_mv |
AT gilg selectiveantimicrobialactivityofchitosanonbeerspoilagebacteriaandbrewingyeasts AT delmonacos selectiveantimicrobialactivityofchitosanonbeerspoilagebacteriaandbrewingyeasts AT cerruttip selectiveantimicrobialactivityofchitosanonbeerspoilagebacteriaandbrewingyeasts AT galvagnom selectiveantimicrobialactivityofchitosanonbeerspoilagebacteriaandbrewingyeasts |
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1782023491220930560 |