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. 2020 May;104(9):4071-4080.
doi: 10.1007/s00253-020-10534-x. Epub 2020 Mar 16.

Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing

Allan R G Munford  1 , Rafael D Chaves  1 , Daniel Granato  2 , Anderson S Sant'Ana  3
Affiliations

Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing

Allan R G Munford et al. Appl Microbiol Biotechnol. 2020 May.

Erratum in

Abstract

This study aimed to model the inactivation of Lactobacillus brevis DSM 6235 while retaining the viability of yeasts during washing brewer's yeast with phosphoric acid and chlorine dioxide. The independent variables in the acid washing were pH (1-3) and temperature (1-9 °C), whereas in the washing with chlorine dioxide, concentration (10-90 mg/L) and temperature (5-25 °C) were assessed. The predictive models obtained for the four response variables γLA, γCl (decimal reduction of L. brevis DSM 6235), Vf/V0LA, and Vf/V0Cl (brewer's yeast viability ratio) were found to have R2 > 0.80 and values of Fcalc > Freference. Then, the models were considered predictive and statistically significant (p < 0.10). Our results indicated that phosphoric acid and chlorine dioxide washing resulted in up to 7 and 6.4 (log CFU/mL) decimal reductions of L. brevis DSM 6235, respectively. On the other hand, the viability of the brewer's yeast ranged from 22.3 to 99.4%. L. brevis DSM 6235 inactivation was significantly influenced by parameters pH(Q) and T°C(Q) when phosphoric acid was applied, and by parameters mg/L(L), mg/L(Q), T°C(Q), and mg/L × T°C when ClO2 was applied. The validation of the models resulted in bias (γLA, 0.93/Vf/V0LA, 0.99 - γCl, 1.0/Vf/V0Cl, 0.99) and accuracy values (γLA, 1.12/Vf/V0LA, 1.01 - γCl, 1.08/Vf/V0Cl, 1.03). The results of this study indicate that it might be possible to decontaminate brewer's yeast through acid and chlorine dioxide washing while keeping its viability. This procedure will result in the reduction of costs and the lower generation of brewer's waste.

Keywords: Beer; Decontamination; Food spoilage; Predictive microbiology; Wort.

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