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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| Autores principales: | , , , |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01415492_v26_n7_p569_Gil |
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