Comparative Study
doi: 10.1023/b:bile.0000021957.37426.9b.
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
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- PMID: 15168856
- DOI: 10.1023/b:bile.0000021957.37426.9b
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Comparative Study
Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
Biotechnol Lett.
2004 Apr.
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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