Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts
2004
Gil, G. | Monaco, S del | Cerrutti, P. | Galvagno, M.
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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