Please use this identifier to cite or link to this item:
Type: Artigo
Title: Inactivation kinetics of beer spoilage bacteria (lactobacillus brevis, lactobacillus casei, and pediococcus damnosus) during acid washing of brewing yeast
Author: Munford, Allan R. G.
Chaves, Rafael D.
Sant’Ana, Anderson S.
Abstract: This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle. The experiments were conducted at 4 °C in solutions with pH 1.5, pH 2, and pH 3 adjusted employing 85% phosphoric acid. The acid washing treatment of brewing yeasts in the most common pH used (pH 2.0) demanded almost 50 min for the first decimal reduction (δ) of L. brevis DSM 6235. Sensible strains to acid washing such as P. damnosus DSM 20289 demanded almost 70 min for 4 log reductions to be achieved. On the other hand, pH reduction of the acid washing from 2.0 to 1.5 allowed 4 log reduction of L. brevis DSM 6235) to be obtained in less than 50 min, without ruining brewer's yeast viability. Acid washing in pH 1.5 is a viable method for the inactivation of bacterial contaminants of brewing yeasts. Recycling of brewing yeasts through this approach may contribute to a more sustainable and environmental-friendly industry
Subject: Fermentação
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000541715200011.pdf1.45 MBAdobe PDFView/Open

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