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  • Title: Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts.
    Author: Gil G, del Mónaco S, Cerrutti P, Galvagno M.
    Journal: Biotechnol Lett; 2004 Apr; 26(7):569-74. PubMed ID: 15168856.
    Abstract:
    Chitosan (0.1 g l(-1)), assayed in a simple medium, reduced the viability of four lactic acid bacteria isolated during the beer production process by 5 logarithmic cycles, whereas activity against seven commercial brewing yeasts required up to 1 g chitosan l(-1). Antimicrobial activity was inversely affected by the pH of the assay medium. In brewery wort, chitosan (0.1 g l(-1)) selectively inhibited bacterial growth without altering yeast viability or fermenting performance.
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