Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte la política de Acceso Abierto del editor

Abstract:

Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan end 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4°C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage.

Registro:

Documento: Artículo
Título:Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process
Autor:Galvagno, M.A.; Gil, G.R.; Iannone, L.J.; Cerrutti, P.
Filiación:Laboratorio de Microbiología Industrial, Departamento de Ingeniería Química, Ciudad Universitaria, (1428) Buenos Aires, Argentina
PRHIDEB-CONICET, Departamento de Biodiversidad Y Biología Experimental, Universidad de Buenos Aires, Ciudad Universitaria (1428) Buenos Aires, Argentina
IIB-Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET), Argentina
Palabras clave:Beer spoilage bacteria; Brewing yeast; Natural antimicrobials; Pulsed electric fields; antiinfective agent; chitosan; natural product; nisin; article; Bacillus megaterium; bacterial growth; bacterial strain; bacterium contamination; beer; brewing; controlled study; hops; Lactobacillus plantarum; nonhuman; Pediococcus; pulsed electric field; Bacillus megaterium; Beer; Chitosan; Electromagnetic Fields; Escherichia coli; Fermentation; Food Preservation; Humulus; Industrial Microbiology; Lactobacillus plantarum; Microbial Sensitivity Tests; Nisin; Pediococcus; Plant Extracts; Temperature
Año:2007
Volumen:39
Número:3
Página de inicio:170
Página de fin:176
Título revista:Revista Argentina de Microbiologia
Título revista abreviado:Rev. Argent. Microbiol.
ISSN:03257541
CODEN:RAMID
CAS:chitosan, 9012-76-4; nisin, 1414-45-5; Chitosan, 9012-76-4; Nisin, 1414-45-5; Plant Extracts
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v39_n3_p170_Galvagno

Referencias:

  • Barsotti, L., Cheftel, J.C., Food Processing by pulsed electric fields. II. Biological aspects (1999) Food Rev Int, 15, pp. 181-213
  • Daeschel, M.A., Antimicrobial substances from lactic acid bacteria for use as food preservatives (1989) Food Technol, 43, pp. 164-167
  • Dieibandhoesing, S.K., Zhang, H., Caro, L.H.P., van der Vaart, J.M., Klis, F.M., Verrips, C.T., Brul, S., Specific cell wall proteins confer resistance to nisin upon yeast cells (1998) Appl Environ Microbiol, 64, pp. 4047-4052
  • Fukao, T., Sawada, H., Ohta, Y., Combined effect of hop resins and sodium hexametaphosphate against certain strains of Escherichia coli (2000) J Food Prot, 63, pp. 735-740
  • Geskova, D., Sigler, K., Janderova, B., Plasek, J., Effect of high-voltage electric pulses on yeast cells: Factors influencing the killing efficiency (1996) Bielectrochem Bioenerg, 39, pp. 195-202
  • Gil, G., del Mónaco, S., Cerrutti, P., Galvagno, M., Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts (2004) Biotech Lett, 26, pp. 569-574
  • Hauben, K.J.A., Wuytack, E.Y., Soontjens, C.C.F., Michiels, C.W., High pressure transient sensitization of E. coli to lysozyme and nisin by disruption of outer membrane permeability (1996) J Food Prot, 59, pp. 350-355
  • Helander, I.M., von Wright, A., Mattila- Sandholm, T.-M., Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria (1997) Trends Food Sci Technol, 8, pp. 146-150
  • Hill, C., Bacteriocins: Natural antimicrobials from microorganisms (1995) New methods of food preservation, pp. 22-38. , Gould GW, editor, London, UK, Blackie Academic and Professional, Chapman & Hall
  • Hough JS. Levaduras y bacterias. En: Cambridge University press, Spanish ed. Biotecnología de la cerveza y la malta. Zaragoza, España, Editorial Acribia S.A. 1990, p. 109-29; Jeon, Y.-J., Park, P.-J., Kim, S., Antimicrobial effect of chitooligosaccharides produced by bioreactor (2001) Carbohydr Polym, 44, pp. 71-76
  • Jumaa, M., Furkert, F.H., Muller, B.W., A new lipid emulsion formulation with high entimicrobial efficacy using chitosan (2002) Eur J Pharm Biopharm, 53, pp. 115-123
  • Kalchayanand, N., Sikes, T., Dunne, C.P., Ray, B., Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins (1994) Appl Environ Microbiol, 60, pp. 4174-4177
  • Klaenhammer, T.R., Genetics of bacteriocins produced by lactic acid bacteria (1993) FEMS Microbiol Rev, 12, pp. 39-86
  • Leistner, L., Gorris, L.G.M., Food preservation by hurdle technology (1995) Trends Food Sci Technol, 6, pp. 41-46
  • Nikaido, H., Vaara, M., Molecular basis of bacterial outer membrane permeability (1985) Microbiol Rev, 49, pp. 1-32
  • No, H., Park, N., Lee, S., Hwang, H., Meyers, S., Antibacterial activities of chitosan and chitosan oligomers with different molecular weights on spoilage bacteria isolated from tofu (2002) Food Microbiol Safety, 67, pp. 1511-1514
  • No, H., Park, N., Lee, S., Meyers, S., Antibacterial activities of chitosan and chitosan oligomers with different molecular weights (2002) Int J Food Microbiol, 74, pp. 65-72
  • Odgen, K., Nisin: A bacteriocin with potential use in brewing (1986) J Inst Brew, 93, pp. 379-383
  • Odgen, K., Cleansing contaminated pitching yeast with nisin (1987) J Inst Brew, 93, pp. 302-307
  • Odgen, K., Tubb, R.S., Inhibition of beer-spoilage lactic acid bacteria by nisin (1985) J Inst Brew, 91, pp. 390-392
  • Odgen, K., Waites, M.J., Hammond, J.R.M., Nisin and brewing (1988) J Inst Brew, 94, pp. 233-238
  • Pol, I.E., Mastwijk, H.C., Bartels, P.V., Smid, E.J., Pulsed electric field treatments enhances the bactericidal action of nisin against Bacillus cereus (2000) Appl Environ Microbiol, 66, pp. 428-430
  • Ralston, G., Tracey, M., Wrench, F., The inhibition of fermentation in baker's yeast by chitosan (1964) Biochim Biophys Acta, 93, pp. 652-655
  • Roller, S., Covill, N., The entifungal properties of chitosan in laboratory media and apple juice (1999) Int Food Microbiol, 47, pp. 67-77
  • Sakamoto, K., Konings, W.N., Beer spoilage bacteria and hop resistance (2003) Int J Food Microbiol, 89, pp. 105-124
  • Sami, M.K., Suzuki, K., Sakamoto, K., Kadokurah, H., Kitamoto, K., Yoda, K., A plasmid pRH45 of Lactobacillus brevis confers hop resistance (1998) J Gen Appl Microbiol, 44, pp. 361-363
  • Schmalreck, A.F., Teuber, M., Structural features determining the antibiotic potencies of natural and synthetic hop bitter resins, their precursors and derivatives (1975) Can J Microbiol, 21, pp. 205-212
  • Shahidi, F., Vidana, J.K., Jeon, Y.J., Food applications of chitin and chitosans (1999) Food Sci Technol, 10, pp. 37-51
  • Simpson, M.V., Barbosa-Canovas, G.V., Swanson, B.G., Combined inhibitory effect of lysozyme and high voltage pulsed electric fields on the growth of Bacillus subtilis spores Annual IFT Meeting, 1995; session, 89. , paper 2, USA
  • Strand, S.B., Nordengen, T., Ostgaard, K., Efficiency of chitosans applied for flocculation of different bacteria (2002) Weter Res, 36, pp. 4745-4752
  • Thomas, L.V., Clarkson, M.R., Delves- Broughton, J., Nisin (2000) Natural Food Antimicrobial Systems, pp. 463-524. , Naidu AS editor, Boca Raton, Florida, CRC Press
  • Terebiznik MR, Jagus RJ, Cerrutti P, Huergo MS de, Pilosof, AMR. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. J Food Prot 2000; 63: 741-6; Ulmer, H.M., Heinz, V., Ganzle, M.G., Knorr, D., Vogel, R.F., Effects of pulsed electric fields on inactivation and metabolic activity of Lactobacillus plantarum in model beer (2002) J Appl Microbiol, 93, pp. 326-335
  • Wouters, P., Bos, A., Veckert, J., Membrane permeabilization in relation to inactivation kinetics of Lactobacillus species due to pulsed electric fields (2002) Appl Environ Microbiol, 67, pp. 3092-3101
  • Yonemoto, Y., Yamashita, T., Muraji, M., Tatbe, W., Ooshima, H., Kato, J., Resistance of yeast and bacterial spores to high voltage electric pulses (1993) J Ferment Bioeng, 75, pp. 99-102

Citas:

---------- APA ----------
Galvagno, M.A., Gil, G.R., Iannone, L.J. & Cerrutti, P. (2007) . Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process. Revista Argentina de Microbiologia, 39(3), 170-176.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v39_n3_p170_Galvagno [ ]
---------- CHICAGO ----------
Galvagno, M.A., Gil, G.R., Iannone, L.J., Cerrutti, P. "Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process" . Revista Argentina de Microbiologia 39, no. 3 (2007) : 170-176.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v39_n3_p170_Galvagno [ ]
---------- MLA ----------
Galvagno, M.A., Gil, G.R., Iannone, L.J., Cerrutti, P. "Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process" . Revista Argentina de Microbiologia, vol. 39, no. 3, 2007, pp. 170-176.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v39_n3_p170_Galvagno [ ]
---------- VANCOUVER ----------
Galvagno, M.A., Gil, G.R., Iannone, L.J., Cerrutti, P. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process. Rev. Argent. Microbiol. 2007;39(3):170-176.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v39_n3_p170_Galvagno [ ]