Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/57995
Type: Artigo de periódico
Title: Thermal death kinetics of bacterial contaminants during cane sugar and alcohol production
Author: Franchi, MA
Serra, GE
Svilosen, J
Cristianini, M
Abstract: The thermal destruction rate D-60degreesC (thermal death time) was determined for four important microorganisms encountered during cane sugar and alcohol production: Leuconostoc mesenteroides (1.57 min), Lactobacillus fermentum (0.75 min), Lactobacillus plantarum (0.29 min) and Lactobacillus confusus (not detectable at 60degreesC due to high thermal sensitivity). Leuconostoc mesenteroides is a contaminant of the milling process and was the most resistant strain of all. Lactobacillus fermentum as a fermentation contaminant was selected as target of the heat treatment and antimicrobials assay. The temperature parameter z was determined at the temperature range of 50 to 65 degreesC and it was found to be 7.7 degreesC for L. fermentum. D-60degreesC value was reduced by 16.7% with the addition of the optimized antimicrobial combination nisin (10 ppm), lysozyme (30 ppm) and Tween 20 (0.1%). It is concluded that antimicrobials are an effective substitute for antibiotics to control bacterial contamination.
Country: País de Gales
Editor: Int Sugar Journal Ltd
Rights: fechado
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

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