Evaluación de Antibióticos para el Control de Bacterias Ácido-Lácticas y Ácido Acéticas en el proceso de producción de alcohol carburante en el Valle del Cauca
Gomez Capote, Jennifer Lorena
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The antimicrobial capacity of the bacteriocin nisin and the antibiotics neomycin and oxytetracycline was evaluated against the control of contamination caused by Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB) in fermentative processes. For this, the Minimum Inhibitory Concentration (MIC) of each one was determined and fermentation tests were carried out on a laboratory scale at a concentration of 40 ppm. These tests showed that the evaluated molecules managed to decrease the contamination caused by LAB and AAB during the 48 hours of the test. During fermentation the cellular viability of Saccharomyces cerevisiae was maintained at over 98 percent, using oxytetracycline. For this reason they are proposed as a model for the control of bacterial contamination by LAB and AAB in fermentations.