Uso de jambolão e pimenta rosa no controle de contaminação microbiana em fermentação industrial

Abstract

The enormous interest in the substitution of antibiotics in industrial processes by natural antimicrobials has been a new alternative to reduce the amount of bacteria that causes contamination in the industrial process without the yeasts being affected. The transformations that bacteria can cause in an industrial fermentation can generate problems throughout the process. These bacteria have the ability to consume the substrates and sugars present in the fermentations, hindering or even inhibiting the growth of fermenting yeasts, they can also change the entire final product, due to the substances they can produce. Therefore, in order to minimize this great problem, without the use of synthetic antibiotics, the use of plant extracts is the most viable alternative at the moment. In this experiment three plants were used to make extracts, Jambolão (Syzygium cumini (L.)) and Pepper pink (Schinus terebinthifolius) and Hops (Humulus lupulus). Five concentrations were also used: 12 mgxmL-1 , 24 mgxmL-1 , 60 mgxmL-1 , 200 mgxmL-1 , and 300 mgxmL-1 ). Contaminant bacteria and yeasts were collected at the plant. To classify the bacterium it was necessary to make the gram staining method. The analyzes of the experiment were done by means of analysis of variance and by means of comparison of means by the test of Tukey in level of 5% of probability in the program of statistics GENES. The results showed that Pepper pink extract at 200 mgxmL-1 concentration, did not have an effect on yeast and was effective in inhibiting the bacteria.