Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances
This article presents the relevance of the issue of inhibition of microbiological processes at different stages of processing of sugar-containing raw materials, in particular ensuring the microbiological purity of juices and syrups in the production of sugar substances. Information on the composition of microbiota contaminating raw materials in the production of beet sugar, raw cane sugar, food syrups from sugar sorghum is analyzed.
Experimental data on the evaluation of the effectiveness of a number of antimicrobial preparations in terms of growth retardation of pure cultures of microorganisms and the effect of disinfection during the introduction of preparations are presented.
The greatest danger in production is caused by the development of spore-forming and mucus-forming bacteria, which led to the choice of research objects.
Thus, the effect of antimicrobial preparations on microorganisms: mesophilic bacteria Bacillus subtilis, B. megatherium, thermophilic bacteria B. stearothermophilus, mucus-forming bacteria of the genus Leuconostos, was investigated. In addition, the effect of antimicrobials on mycelial fungi of the genus Aspergillus was studied.
Based on the conducted experimental studies, the range of costs of the studied antimicrobial preparation for the suppression of contaminating microflora in the production of sugar and food syrups from vegetable raw materials was determined
Skoryi, V. M. (2009). Enerhetychni roslyny v Ukraini. Kyiv: Feniks, 224.
Husyatynska, N., Nechypor, T. (2017). The Efficiency of Modern Dezinfectants in the Sugar Beet Processing Affected by Bacteria of Leuconostoc. Scientific Works of National University of Food Technologies, 23 (6), 199–206. doi: https://doi.org/10.24263/2225-2924-2017-23-6-25
Dvorak, E. P., Kots, S. Ya. (2017). Sugar Beet Diseases of Bacterial Etiology. Fiziologia rastenij i genetika, 49 (5), 398–404. doi: https://doi.org/10.15407/frg2017.05.398
Husiatynska, N. A., Teterina, S. M., Romanchenko, N. M. (2011). Analiz mikrobiolohichnykh protsesiv pid chas pereroblennia trostynnoho tsukru–syrtsiu. Kharchova promyslovist, 10, 8–12. Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/693
Korolenko, A., Karputina, D., Teterina, S., Karputina, M. (2014). Determination of microbiological and physicochemical characteristics of sweet sorghum and wort on its base in the non-alcoholic drinks technology. Scientific horizons. Medicine. Biological sciences. Science and and education LTD, 8, 73–78. Available at: http://dspace.nuft.edu.ua/jspui/handle/123456789/20769?mode=full
Daeschel, M. A., Mundt, J. O., McCarty, I. E. (1981). Microbial Changes in Sweet Sorghum ( Sorghum bicolor ) Juices. Applied and Environmental Microbiology, 42 (2), 381–382. doi: https://doi.org/10.1128/aem.42.2.381-382.1981
Hein, W., Roesner, G., Emerstorfer, F. (2008). Measures to prevent operational disturbances caused by dextran. Sugar Industry, 133 (3), 135–143.
Kulneva, N. G., Shmatova, A. I., Man’ko, I. I. (2014). Microflora of beet sugar production: problems and solutions. Proceedings of the Voronezh State University of Engineering Technologies, 1, 193–196. Available at: https://www.vestnik-vsuet.ru/vguit/article/view/736/703
Noori, S., Naghavi, N. S., Mohammadi Sichani, M., Gol Gol Jam, M., Zia, M. A. (2014). Identification and biological control of microbial agents causing corruption of stored sugar beets in sugar production industry. Journal of Sugar Beet, 29 (2), 79–85.
Helemskiy, M. Z., Pel'ts, M. L., Sapozhnikova, I. R. (1977). Biohimiya v sveklosaharnom proizvodstve. Moscow: Pischevaya promyshlennost', 224.
Iciek, J., Ludwicki, M., Chmal-Fudali, E. (2015). Control of microbial contamination of juice in a tower extractor by measuring redox potential. Sugar Industry, 140 (3), 149–155. doi: https://doi.org/10.36961/si16359
Golybin, V. A., Chernyaeva, V. A., Isaevskaya, A. K. (2001). Mikrobiologicheskaya zagryaznennost' sahara-syrtsa. Sahar, 3, 18–20.
BS EN 12353:2006. Chemical disinfectants and antiseptics. Preservation of test organisms used for the determination of bactericidal, sporicidal and fungicidal activity. doi: https://doi.org/10.3403/30143742
BS EN 14885:2006. Chemical disinfectants and antiseptics. Application of European Standards for chemical disinfectants and antiseptics. doi: https://doi.org/10.3403/30110413
Hrehirchak, N. M. (2009). Mikrobiolohiya kharchovykh vyrobnytstv. Kyiv: NUKhT, 302.
Copyright (c) 2021 Nataliia Husiatynska, Svitlana Teterina, Nataliia Hryhorenko, Olha Kalenik
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.