Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: The Effect Of Antimicrobials And Bacteriocins On Beer Spoilage Microorganisms
Author: Franchi M.A.
Tribst A.A.L.
Cristianini M.
Abstract: This study investigated the effect of lysozyme, nisin, sakacin and hope extract on beer spoilage microorganisms and determined the minimum inhibitory concentrations (MIC) for them. The results indicated no efficacy of any agent against yeasts and Acetobacter aceti and only nisin and lysozyme presented action against the Lactic Acid Bacteria (LAB) evaluated. The highest MICs were determined to Lactobacillus brevis, which required 3 mg L -1 and 100 mg.L -1 of nisin and lysozyme, respectively, to its inhibition. The evaluation of L. brevis exposure to lysozyme during 10 days indicated that the microbial reduction had continued. The results of this research showed that lysozyme and nisin could be used to control some LAB contamination in beer, but need to be associated to other method to guarantee the stability of beer.
Citation: International Food Research Journal. , v. 19, n. 2, p. 783 - 786, 2012.
Rights: fechado
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84857935615.pdf269.55 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.