Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts

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• 作者：Gabriela Gil ; Silvana del M¨®naco ; Patricia Cerrutti and Miguel Galvagno
• 关键词：brewing process ; chitosan ; selective antimicrobial activity
• 刊名：Biotechnology Letters
• 出版年：2004
• 出版时间：2004
• 年：2004
• 卷：26
• 期：7
• 页码：569-574
• 全文大小：129 KB

文摘

Chitosan (0.1 g l–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 l–1. Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g l–1) selectively inhibited bacterial growth without altering yeast viability or fermenting performance.