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Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321 mg/mL, inhibition zones ranged from 24.0 mm (Es. coli) to 38.3 mm (En. faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3 mm (Sac. cerevisiae) to 14.0 mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was ≥1.25 mg/mL, while minimal biocide concentration was ≥2.50 mg/mL. Minimal inhibitory concentration for yeasts was ≥12.50 mg/mL, while minimal fungicidal concentration was ≥25.00 mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods.

Review on environmental models in the food chain-current status and future perspectives, (2017),

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A hybrid ZP 434 was selected as the most promising bioethanol producer. This property is attributed to the highest level of soft endosperm which is more susceptible to starch-hydrolysing enzymes. A high yield potential per hectare makes it the best candidate for commercial bioethanol production.

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