Screening for yeast with antibacterial properties from an ethanol distillery
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A general screening for the expression of antibacterial activity and non-flocculating type of yeast strains from must and fermented broth of alcohol distilleries was performed. From 60 strains only Saccharomyces sp. M26 presented a inhibitory halo in Lactobacillus fermentum culture and significant reduction in the culture turbidity (71%) and specific growth rate (56%) when compared to the control. Freezing did not affect the antibacterial activity of the Saccharomyces sp. M26 extract and heating at 90°C for 20 min completely destroyed this activity. It is expected the decrease of lactic acid bacteria growth in the S. cerevisiae alcoholic fermentation should allow for better control of these bacteria in the process. © 2003 Elsevier Ltd. All rights reserved.
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Bacteria, Distilleries, Ethanol, Fermentation, Screening, Turbidity, Antibacterial activity, Bacterial growth, Yeast, alcohol, yeast, antibacterial activity, bacterium culture, distillation, fermented product, freezing, growth rate, heating, Lactobacillus fermentum, nonhuman, priority journal, Saccharomyces, screening, turbidity, Alcoholic Beverages, Anti-Bacterial Agents, Lactobacillus, Linear Models, Saccharomyces cerevisiae, Species Specificity, Yeasts, Saccharomyces sp.
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Bioresource Technology, v. 92, n. 1, p. 1-6, 2004.
