Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1517-83822008000200026 http://hdl.handle.net/11449/225239 |
Resumo: | The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC was found for B. subtilis (10 ppm) and Leuconostoc mesenteroides (50 ppm) than for Lactobacillus fermentum (75 ppm) and Lactobacillus plantarum (125 ppm). Additionally, these concentrations of chlorine dioxide had similar effects on bacteria as 3 ppm of Kamoran® (recommended dosage for fermentation tanks), exception for B. subtilis, which could not be controlled at this Kamoran® dosage. The growth of industrial yeasts was affected when the concentration of chlorine dioxide was higher than 50 ppm, but the effect was slightly dependent on the type of yeast strain. Smooth yeast colonies (dispersed cells) seemed to be more sensitive than wrinkled yeast colonies (clustered cells/pseudohyphal growth), both isolated from an alcohol-producing unit during the 2006/2007 sugar cane harvest. The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms. |
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Chlorine dioxide against bacteria and yeasts from the alcoholic fermentationAlcoholAntibacterial agentBacteriaChlorine dioxideFermentationYeastThe ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC was found for B. subtilis (10 ppm) and Leuconostoc mesenteroides (50 ppm) than for Lactobacillus fermentum (75 ppm) and Lactobacillus plantarum (125 ppm). Additionally, these concentrations of chlorine dioxide had similar effects on bacteria as 3 ppm of Kamoran® (recommended dosage for fermentation tanks), exception for B. subtilis, which could not be controlled at this Kamoran® dosage. The growth of industrial yeasts was affected when the concentration of chlorine dioxide was higher than 50 ppm, but the effect was slightly dependent on the type of yeast strain. Smooth yeast colonies (dispersed cells) seemed to be more sensitive than wrinkled yeast colonies (clustered cells/pseudohyphal growth), both isolated from an alcohol-producing unit during the 2006/2007 sugar cane harvest. The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms.Departamento de Biotecnologia Vegetal Centro de Ciências Agrárias Universidade Federal de São Carlos, Araras, SPUniversidade Estadual Paulista Microbiologia Aplicada, Rio Claro, SPBeraca Sabará Químicos e Ingredientes Ltda. Unidade São Paulo, São Paulo, SPDepartamento de Tecnologia Agroindustrial e Sócio-Economia Rural Centro de Ciências Agrárias Universidade Federal de São Carlos, Araras, SPUniversidade Estadual Paulista Microbiologia Aplicada, Rio Claro, SPUniversidade Federal de São Carlos (UFSCar)Universidade Estadual Paulista (UNESP)Unidade São PauloMeneghin, Silvana Perissatto [UNESP]Reis, Fabricia CristinaDe Almeida, Paulo GarciaCeccato-Antonini, Sandra Regina2022-04-28T20:43:07Z2022-04-28T20:43:07Z2008-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article337-343http://dx.doi.org/10.1590/S1517-83822008000200026Brazilian Journal of Microbiology, v. 39, n. 2, p. 337-343, 2008.1517-83821678-4405http://hdl.handle.net/11449/22523910.1590/S1517-838220080002000262-s2.0-48849102019Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Journal of Microbiologyinfo:eu-repo/semantics/openAccess2022-04-28T20:43:07Zoai:repositorio.unesp.br:11449/225239Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:23:31.279153Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
title |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
spellingShingle |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation Meneghin, Silvana Perissatto [UNESP] Alcohol Antibacterial agent Bacteria Chlorine dioxide Fermentation Yeast |
title_short |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
title_full |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
title_fullStr |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
title_full_unstemmed |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
title_sort |
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation |
author |
Meneghin, Silvana Perissatto [UNESP] |
author_facet |
Meneghin, Silvana Perissatto [UNESP] Reis, Fabricia Cristina De Almeida, Paulo Garcia Ceccato-Antonini, Sandra Regina |
author_role |
author |
author2 |
Reis, Fabricia Cristina De Almeida, Paulo Garcia Ceccato-Antonini, Sandra Regina |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal de São Carlos (UFSCar) Universidade Estadual Paulista (UNESP) Unidade São Paulo |
dc.contributor.author.fl_str_mv |
Meneghin, Silvana Perissatto [UNESP] Reis, Fabricia Cristina De Almeida, Paulo Garcia Ceccato-Antonini, Sandra Regina |
dc.subject.por.fl_str_mv |
Alcohol Antibacterial agent Bacteria Chlorine dioxide Fermentation Yeast |
topic |
Alcohol Antibacterial agent Bacteria Chlorine dioxide Fermentation Yeast |
description |
The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. Addition of sulphuric acid when inoculum cells are washed can control the bacterial growth or alternatively biocides are used. This work aimed to verify the effect of chlorine dioxide, a well-known biocide for bacterial decontamination of water and equipments, against contaminant bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermentum and Leuconostoc mesenteroides) from alcoholic fermentation, through the method of minimum inhibitory concentration (MIC), as well as its effect on the industrial yeast inoculum. Lower MIC was found for B. subtilis (10 ppm) and Leuconostoc mesenteroides (50 ppm) than for Lactobacillus fermentum (75 ppm) and Lactobacillus plantarum (125 ppm). Additionally, these concentrations of chlorine dioxide had similar effects on bacteria as 3 ppm of Kamoran® (recommended dosage for fermentation tanks), exception for B. subtilis, which could not be controlled at this Kamoran® dosage. The growth of industrial yeasts was affected when the concentration of chlorine dioxide was higher than 50 ppm, but the effect was slightly dependent on the type of yeast strain. Smooth yeast colonies (dispersed cells) seemed to be more sensitive than wrinkled yeast colonies (clustered cells/pseudohyphal growth), both isolated from an alcohol-producing unit during the 2006/2007 sugar cane harvest. The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-01 2022-04-28T20:43:07Z 2022-04-28T20:43:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S1517-83822008000200026 Brazilian Journal of Microbiology, v. 39, n. 2, p. 337-343, 2008. 1517-8382 1678-4405 http://hdl.handle.net/11449/225239 10.1590/S1517-83822008000200026 2-s2.0-48849102019 |
url |
http://dx.doi.org/10.1590/S1517-83822008000200026 http://hdl.handle.net/11449/225239 |
identifier_str_mv |
Brazilian Journal of Microbiology, v. 39, n. 2, p. 337-343, 2008. 1517-8382 1678-4405 10.1590/S1517-83822008000200026 2-s2.0-48849102019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Journal of Microbiology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
337-343 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129315974414336 |