Title of article :
The effect of antimicrobials and bacteriocins on beer spoilage microorganisms
Author/Authors :
Franchi, M. A. University of Campinas (UNICAMP) - School of Food Engineering - Food Technology Department, Brazil , Tribst, A. A. L. University of Campinas (UNICAMP) - School of Food Engineering - Food Technology Department, Brazil , Cristianini, M. University of Campinas (UNICAMP) - School of Food Engineering - Food Technology Department, Brazil
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.
Keywords :
Beer , dynamic high pressure , lactic acid bacteria , antimicrobials
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
