Selective control of spoilage lactic acid bacteria during fermentation by a heat stable bacteriocin from Pediococcus acidilactici HW01
DOI:
https://doi.org/10.58430/jib.v132i3.102Keywords:
bacteriocin, fermentation, beer spoilage, lactic acid bacteria, biopreservationAbstract
Why was the work done: Fermentation requires strict microbial control
to prevent spoilage while maintaining alcoholic fermentation and sensory quality. This study evaluated a heat stable bacteriocin from Pediococcus acidilactici HW01 as a process compatible biopreservative for selective control of beer spoilage lactic acid bacteria (LAB) during fermentation.
How was the work done: The bacteriocin producing strain Pediococcus acidilactici HW01 was cultivated in unhopped wort, and antimicrobial activity against the beer spoilage bacterium Pediococcus damnosus assessed. Bacteriocin activity was evaluated after wort boiling and during fermentation. Selective inhibition of P. damnosus was examined under low and high contamination levels. Yeast growth and fermentation parameters - free amino nitrogen, reducing sugar, and specific gravity - were monitored. Sensory evaluation was performed using a sensory panel to assess overall impression and key sensory attributes.
What are the main findings: Pediococcus acidilactici HW01 grew in unhopped wort and produced antimicrobial activity against P. damnosus, persisting after wort boiling and remaining active for up to 18 days. The HW01 derived bacteriocin selectively inhibited P. damnosus: viable counts were significantly reduced at high contamination levels, whereas inhibition below the detection limit was achieved at low levels. Yeast growth and fermentation parameters were not adversely affected. Bacteriocin treated samples showed significantly higher overall sensory impression scores than the control, without undesirable changes in key sensory attributes.
Why is the work important: These results demonstrate that the HW01 derived bacteriocin selectively suppresses beer spoilage LAB while maintaining fermentation performance and sensory quality, highlighting bacteriocin based strategies as effective, natural, and process compatible alternatives for microbial control in industrial applications.
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