Resumo

OROZCO, Johana Carolina; MARTINEZ, Carlos Andrés  e  CUBILLOS-HINOJOSA, Juan Guillermo. Effect of antibiotics and an antimicrobial on the control of lactic acid bacteria in alcoholic fermentation. Rev. colomb. biotecnol [online]. 2018, vol.20, n.2, pp.19-37. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v20n2.68948.

The objective of this research was to evaluate the effect of antibiotics and an antimicrobial for the control of lactic acid bacteria (LAB) in the fermentative stage of three sugar mills producer (A, B and C), in "Valle del Cauca" (Colombia). Two fermentation assays on laboratory scale separately, treated with four antibiotics (8, 15 and 30 ppm), two cocktails (4, 8 and 15 ppm) and an antimicrobial (15 and 30 ppm) were established. In the first one, lactic acid (LA) production, population and yeast viability were quantified, and in the second the LAB growth was determined. In the first assay, the treatments that controlled LA levels in sugar mills were virginamicin (VIR) 15 ppm, maduramycin (MAD) 15 ppm, penicillin (PEN) 30 ppm and hop (HP) (30 ppm). Additionally, PEN treatments at 30 ppm, VIR, the streptomycin-penicillin-virginiamycin-monensin cocktail (SPVM) and HP at 15 ppm did not affect the yeast under the conditions evaluated. In the second assay, all treatments managed to control of LAB, with greater control at 24 hours in sugar mill A. In sugar mill B, MAD, monensin (MON), streptomycin-penicillin-virginiamycin (SPV) and SPVM cocktails controlled LAB growth during the first 6 hours, while HP controlled LAB population at 24 hours. In sugar mill C, HP, MON and EPV managed to control LAB in all concentrations mainly at 24 hours. Therefore, it is inferred that VIR in sugar mill A, SPVM in sugar mills B and C and HP antimicrobial in the three mills are efficient in LAB control.

Palavras-chave : bioethanol; antibiotic; contamination; hops; Saccharomyces cerevisiae.

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