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- Title
Inhibition of microbiological processes in sucrose extraction.
- Authors
Gusyatynska, Natalia; Nechypor, Tetyana
- Abstract
Introduction. Due to the intensive development of microbiological processes in the diffusion installation there is an additional loss of sucrose as a result of decomposition, as well as deteriorating qualitative parameters of diffusion juice, which adversely affects all subsequent stages of sugar production. Materials and methods. The objects of research were: diffusion juice; pure cultures of bacteria Leuconostoc mesenteroides, Bacillus subtilis, Psevdomonas spp., Escherihia coli, which cause significant loss of sucrose in the production of sugar from sugar beet; a new generation of disinfectants. Results and discussion. The greatest losses of sucrose in diffusion juice were caused by bacterias of the Psevdomonas spp. genus, because within 24 hours of incubation these samples of the diffusion juice, the content of sucrose decreased in 2 times. In samples of juice from B. subtilis and E. coli, a significant increase in nitrite was observed throughout the term of the incubation. In fact, the final content of nitrite in the samples after 24 h incubation increased 10-15 times. In the sample of juice from L. mesenterioides there was a significant increase in the level of lactic acid, compared with the initial value. After incubation at 37 °С for 2 h, the content of lactic acid was 10.63 mg/100 cm3, compared to the initial content of lactic acid – 3.07 mg/100 cm3. In the case of the development of slime-forming bacteria in diffusion juice, intensive accumulation of dextran is observed, which correlates with the increase of the number of cells of test culture L. mesenteroides. Disinfectants on the basis of polyhexamethylenebiguanidine hydrochloride; quaternary ammonium compounds; dichloroisocyanuric acid sodium salt; peracetic acid and hydrogen peroxide showed high efficacy in most microorganisms that cause loss of sucrose in the process of its extraction from beetroot shavings and lead to a deterioration of the technological quality of intermediates beet sugar production. In addition, these means are also effective concerning slime-forming bacteria. Conclusions. The investigated means are characterized by high bactericidal action against the microorganisms present in diffusion juice. These agents are also effective in suppressing the development of slime-forming bacteria.
- Subjects
SUCROSE; LACTIC acid; LEUCONOSTOC
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 3, p504
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-3-10