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.
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Gil, G., del Mónaco, S., Cerrutti, P. et al. Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts. Biotechnology Letters 26, 569–574 (2004). https://doi.org/10.1023/B:BILE.0000021957.37426.9b
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DOI: https://doi.org/10.1023/B:BILE.0000021957.37426.9b