Isolamento de leveduras em indústria de refrigerante e avaliação da susceptibilidade à ação antimicrobiana dos agentes sanificantes de uso industrial
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Data
2015-12-15
Autores
Cheregatto, Tatiana Camacho [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os refrigerantes são bebidas gaseificadas, obtidas através da diluição do suco ou extrato vegetal de sua origem em água potável, adicionada de açúcares. Devido ao elevado teor de açúcar neste produto e ao baixo pH, os refrigerantes tornam-se propícios ao desenvolvimento de microrganismos, em especial as leveduras. A contaminação microbiológica é mais comum na etapa de produção, entretanto, a maioria dos contaminantes pode ser proveniente de matérias-primas como água ou equipamentos quando não higienizados de maneira adequada. De acordo com o histórico de análises microbiológicas da Indústria BEBIDAS POTY Ltda, foram detectados alguns pontos de contaminação por leveduras dentro do fluxograma de produção, as quais têm apresentado certa resistência aos sanificantes utilizados. Desta forma o presente trabalho teve como objetivo isolar, identificar leveduras de matérias primas e diversos equipamentos da produção e avaliar o efeito inibitório dos sanificantes nas leveduras isoladas, buscando conhecer a eficácia dessas preparações. Neste estudo, foram isoladas 26 leveduras apenas da água de enxágue após o processo de higienização dos equipamentos de produção em todas as linhas de produtos carbonatados. Dentre as leveduras isoladas, os gêneros mais comuns foram Candida tropicalis, C. orthopsilosis, C. viswanathii, C. boidinii, Pichia manshurica, Zygosaccharomyces bisporus, sendo a espécie C. sojae a mais frequente. Os isolados foram testados na presença de 1) detergente alcalino clorado, 2) detergente alcalino não clorado, 3) desinfetante ácido peracético e 4) base ácida com ação de detergência/desinfetante de duas marcas comerciais identificadas como Marca I e Marca II, na perspectiva de encontrar a concentração mínima inibitória. Os agentes químicos de basicidade elevada com ação de limpeza foram os mais eficientes nos testes de inibição/crescimento e o menos eficazes foram os detergentes alcalinos contendo cloro sendo necessária a utilização de concentrações muito elevadas para atingir a concentração mínima inibitória. Os agentes químicos com ação de desinfecção demonstraram que as leveduras, foram muito sensíveis para os ácidos fortes oxidantes como o nítrico, peracético e gás O3.
Soft drinks are carbonated beverages, obtained by diluting the juice or vegetable extract in drinking water, added of sugars. Because of the high sugar content of this product and the low pH, the refrigerants are susceptible to development of microorganisms, in particular yeasts. Microbial contamination is most common in the production step, however, most of the contaminants can come from raw materials and equipment such as water when not cleaned properly. According to the history of microbiological analyzes of Industry DRINKS POTY Ltda, some points of contamination by yeasts were detected within the production flow chart, which have shown some resistance to the sanitizers used. Thus, the present study aims to isolate and identify yeast from raw materials and from various equipment and evaluate the inhibitory effect of sanitizers on yeasts. It was isolated 26 yeasts strains from rinse water after the process of cleaning production equipment in all lines of carbonated products. Among the yeasts, the most common genera were Candida tropicalis. C. orthopsilosis, C. viswanathii, C. boidinii, Pichia manshurica, Zygosaccharomyces bisporus, the most frequent species was C. sojae. The isolates were tested in the presence of 1) chlorinated alkaline detergent, 2) alkaline detergent non-chlorinated, 3) disinfectant peracetic acid and 4) acid based detergent with disinfectant action two trademarks identified as Marca I and Marca II with a view to find the minimum inhibitory concentration. Chemical agents with high alkalinity were the most efficient in inhibition of yeast growth the less effective was alkali detergent containing chlorine being necessary to use very high concentrations to achieve the minimum inhibitory action. The data showed that the yeasts were very sensitive, to oxidizers such as nitric acid, peracetic acid and O3 gas.
Soft drinks are carbonated beverages, obtained by diluting the juice or vegetable extract in drinking water, added of sugars. Because of the high sugar content of this product and the low pH, the refrigerants are susceptible to development of microorganisms, in particular yeasts. Microbial contamination is most common in the production step, however, most of the contaminants can come from raw materials and equipment such as water when not cleaned properly. According to the history of microbiological analyzes of Industry DRINKS POTY Ltda, some points of contamination by yeasts were detected within the production flow chart, which have shown some resistance to the sanitizers used. Thus, the present study aims to isolate and identify yeast from raw materials and from various equipment and evaluate the inhibitory effect of sanitizers on yeasts. It was isolated 26 yeasts strains from rinse water after the process of cleaning production equipment in all lines of carbonated products. Among the yeasts, the most common genera were Candida tropicalis. C. orthopsilosis, C. viswanathii, C. boidinii, Pichia manshurica, Zygosaccharomyces bisporus, the most frequent species was C. sojae. The isolates were tested in the presence of 1) chlorinated alkaline detergent, 2) alkaline detergent non-chlorinated, 3) disinfectant peracetic acid and 4) acid based detergent with disinfectant action two trademarks identified as Marca I and Marca II with a view to find the minimum inhibitory concentration. Chemical agents with high alkalinity were the most efficient in inhibition of yeast growth the less effective was alkali detergent containing chlorine being necessary to use very high concentrations to achieve the minimum inhibitory action. The data showed that the yeasts were very sensitive, to oxidizers such as nitric acid, peracetic acid and O3 gas.
Descrição
Palavras-chave
Refrigerantes, Leveduras, Sanificantes, Contaminação, Soft drinks, Yeats, Sanitizers, Contamination