The use of biopreservatives in the control of bacterial contaminants of sugarcane alcohol fermentation

dc.creatorFranchi, MA
dc.creatorSerra, GE
dc.creatorCristianini, M
dc.date2003
dc.dateSEP
dc.date2014-11-18T02:23:12Z
dc.date2015-11-26T17:45:26Z
dc.date2014-11-18T02:23:12Z
dc.date2015-11-26T17:45:26Z
dc.date.accessioned2018-03-29T00:27:47Z
dc.date.available2018-03-29T00:27:47Z
dc.identifierJournal Of Food Science. Inst Food Technologists, v. 68, n. 7, n. 2310, n. 2315, 2003.
dc.identifier0022-1147
dc.identifierWOS:000185523900029
dc.identifier10.1111/j.1365-2621.2003.tb05764.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/72586
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/72586
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/72586
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1288181
dc.descriptionEfficacy and safety of biopreservatives were studied for microbiological control of alcohol fermentation. Minimum inhibitory concentrations of nisin and lysozyme, and combinations with EDTA and Tween 20, were determined for Lactobacillus plantarum, L. fermentum, and L. confusus. The highest MIC value for nisin was 9.0 ppm for L. fermentum. Lysozyme was efficient against L. plantarum (700 ppm). A 21 factorial design was used to study the effect of biopreservatives and potentiators on the growth kinetics of Lactobacillus fermentum. The combination of 8.6 ppm of nisin plus 0.1% of Tween 20 delayed the lag phase by 12 h. The biopreservatives did not affect the fermentation kinetics of Saccharomyces cerevisiae.
dc.description68
dc.description7
dc.description2310
dc.description2315
dc.languageen
dc.publisherInst Food Technologists
dc.publisherChicago
dc.publisherEUA
dc.relationJournal Of Food Science
dc.relationJ. Food Sci.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectbiopreservatives
dc.subjectlactic acid bacteria
dc.subjectnisin
dc.subjectlysozyme
dc.subjectalcohol fermentation
dc.subjectLactic-acid Bacteria
dc.subjectNisin
dc.subjectLysozyme
dc.subjectInhibition
dc.subjectMechanisms
dc.subjectMembrane
dc.subjectPediocin
dc.subjectMilk
dc.titleThe use of biopreservatives in the control of bacterial contaminants of sugarcane alcohol fermentation
dc.typeArtículos de revistas


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