Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation

Chang, Ilhan; Kim, Byung Hong; Shin, Pilsoo

doi:10.1128/aem.63.1.1-6.1997

Cited by 73 publications

(22 citation statements)

References 29 publications

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“…Molecular SO 2 is effective as a bacterial preservative [39], and a well-known synergistic effect is the impact of pH on the level of molecular SO 2 . The lethal level of molecular SO 2 for most wine LAB is low (0.3 mg/L), but it is possible that certain selected wine LAB strains could have a better resistance to molecular SO 2 .…”

Section: Sulphur Doxidementioning

confidence: 99%

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Krieger-Weber¹,

Heras²,

Suárez³

2020

Beverages

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Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO 2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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Section: Sulphur Doxidementioning

confidence: 99%

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Krieger-Weber¹,

Heras²,

Suárez³

2020

Beverages

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“…For example, certain strains of Lactobacilli grow in the presence of 2 mg virginiamycin per kg of mash, and have also demonstrated resistance to tetracycline at concentrations as high as 64 µg mL −1 (Florez et al, ; Hynes et al, ). The use of sulfite in concentrations ranging from 100 to 400 mg L −1 in the presence of hydrogen peroxide also controls Lactobacilli growth; however, further work is needed to validate this process at commercial‐scale operations (Chang et al, ). Additional methods have focused on improving process conditions.…”

Section: Introductionmentioning

confidence: 99%

Reduction of invasive bacteria in ethanol fermentations using bacteriophages

Worley-Morse

Deshusses

Gunsch

2015

Biotech & Bioengineering

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Invasive Lactobacillus bacteria inhibit ethanol fermentations and reduce final product yields. Due to the emergence of antibiotic resistant strains of Lactobacillus spp., alternative disinfection strategies are needed for ethanol fermentations. The feasibility of using the bacteriophage (phage) 8014-B2 to control Lactobacillus plantarum in ethanol fermentations by Saccharomyces cerevisiae was investigated. In 48 h media-based shake flask fermentations, phages achieved greater than 3-log inactivation of L. plantarum, protected final ethanol yields, and maintained yeast viability. The phage-based bacterial disinfection rates depended on both the initial phage and bacterial concentrations. Furthermore, a simple set of kinetic equations was used to model the yeast, bacteria, phage, reducing sugars, and ethanol concentrations over the course of 48 h, and the various kinetic parameters were determined. Taken together, these results demonstrate the applicability of phages to reduce L. plantarum contamination and to protect final product yields in media-based fermentations.

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“…Urea hydrogen peroxide (30 to 32 mmol/L) was also effective for reducing the numbers of multiple LAB contaminants including L. plantarum, L. paracasei, L. rhamnosus, and L. fermentum in wheat mash without altering the growth of yeast during ethanol fermentation for 36 h [74]. Hydrogen peroxide at concentrations of 1 to 10 mmol/L and sulfite at concentrations of 100 to 400 mg/L effectively reduced selected LAB strains such as L. casei and L. fermentum during cell-recycled ethanol fermentations [75]. One of the well-known biocides used in water treatment, chlorine dioxide (ClO 2 ), has been tested to control bacterial contamination by LAB contaminants (L. plantarum, L. fermentum, and L. mesenteroides) and Bacillus subtilis in alcohol fermentation [76].…”

Section: Chemical Agentsmentioning

confidence: 99%

Anti-Contamination Strategies for Yeast Fermentations

Seo

Park

Jung³

et al. 2020

Microorganisms

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Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale.

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Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation

Cited by 73 publications

References 29 publications

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Reduction of invasive bacteria in ethanol fermentations using bacteriophages

Anti-Contamination Strategies for Yeast Fermentations

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