Abstract
The field of the application of nisin as preservative in food technology is not only restricted by the special chemical properties and the narrow antimicrobial spectrum, but also by the composition of the foods. In agreement with the in vitro effect of polar lipids on nisin [Studies on the mode of action of nisin; S. Henning, R. Metz and W.P. Hammes (1986) Int. J. Food Microbiol. 3, 121–134] the application of emulsifiers in foods decreased the antimicrobial efficacy of the antibiotic. Besides this limitation our studies opened a new field for the application of antibiotics in that part of fermentation technology dealing with the production of spirits like fruit brandies. The application of not only nisin but also virginiamycin increased the alcoholic yield from 41.6 g/l to 47.4 g/l with nisin and 50.6 g/l with virginiamycin. Both antibiotics reduced the numbers of the lactic acid bacteria in the fermenting mashes without any influence on the growth of yeasts. The flavour of the Grafensteiner apple brandy was best with virginiamycin which is an antibiotic with common application in the field of agriculture.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
