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Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

dc.contributor.authorMutton, Márcia Justino Rossini [UNESP]
dc.contributor.authorOliveira Filho, José Humberto de [UNESP]
dc.contributor.authorCosta, Gustavo Henrique Gravatim [UNESP]
dc.contributor.authorRoviero, Juliana Pelegrini [UNESP]
dc.contributor.authorFreita, Lidyane Aline de [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-08-26T19:21:55Z
dc.date.available2015-08-26T19:21:55Z
dc.date.issued2014-12-01
dc.description.abstractThis study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.en
dc.description.affiliationUniversidade Estadual Paulista Júlio de Mesquita Filho Faculdade de Ciências Agrárias e Veterinárias Departamento de Tecnologia
dc.description.affiliationUnespUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Tecnologia
dc.format.extent767-772
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400018&lng=en&nrm=iso&tlng=en
dc.identifier.citationFood Science and Technology (Campinas), v. 34, n. 4, p. 767-772, 2014.
dc.identifier.doi10.1590/1678-457X.6469
dc.identifier.fileS0101-20612014000400018.pdf
dc.identifier.issn0101-2061
dc.identifier.lattes8951141172579985
dc.identifier.lattes2663920223082171
dc.identifier.scieloS0101-20612014000400018
dc.identifier.urihttp://hdl.handle.net/11449/127447
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology (Campinas)
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectSugarcane spiriten
dc.subjectAntimicrobialsen
dc.subjectNatural productsen
dc.subjectLactic acid bacteriaen
dc.subjectEthanolen
dc.titleGreen and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverageen
dc.typeArtigo
unesp.author.lattes8951141172579985
unesp.author.lattes2663920223082171
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt
unesp.departmentTecnologia - FCAVpt

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