Abstract
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.
Publication types
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Comparative Study
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Evaluation Study
MeSH terms
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Anti-Bacterial Agents / pharmacology
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Antifungal Agents / pharmacology
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Beer / microbiology*
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Chitosan / pharmacology*
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Dose-Response Relationship, Drug
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Food Contamination / prevention & control*
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Food Handling / methods
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Lactobacillus / cytology
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Lactobacillus / drug effects*
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Lactobacillus / growth & development
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Pediococcus / cytology
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Pediococcus / drug effects*
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Pediococcus / growth & development
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Saccharomyces cerevisiae / cytology
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Saccharomyces cerevisiae / drug effects*
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Saccharomyces cerevisiae / growth & development
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Sensitivity and Specificity
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Sterilization / methods*
Substances
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Anti-Bacterial Agents
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Antifungal Agents
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Chitosan