Department of sugar technology, AGRANA Research & Innovation Center GmbH, Tulln, Austria.
Department of Food Science and Technology, Institute of Food Science, BOKU - University of Natural Resources and Life Sciences Vienna, Vienna, Austria.
J Sci Food Agric. 2020 Apr;100(6):2713-2721. doi: 10.1002/jsfa.10303. Epub 2020 Feb 11.
During the manufacture of sucrose from sugar beet, different microorganisms originating from the plant material as well as from the soil enter the process. Due to the formation of polysaccharide-based slimes, these contaminants may induce several adverse effects such as filtration problems during juice purification. Certain microorganisms also metabolize sucrose, leading to product losses with financial consequences. To better understand and to prevent these negative effects, the aim of the study was to investigate the evolution of relevant bacterial groups, including their metabolites appearing during the extraction process. For this purpose, one production cycle was monitored to identify the major contamination steps and to clarify how they relate to the processing conditions. Traditionally, different antimicrobial agents such as formaldehyde, sulfur dioxide, hypochlorous acid, sodium hypochlorite, and chlorine dioxide have been added to inhibit microbial growth. In the present study, a rosin-based product derived from pine trees was applied as an alternative to those substances.
Press water, raw juice, and mid-tower juice were identified as being highly contaminated with bacteria, and processing conditions such as time, temperature and pH level significantly influenced bacterial levels and the corresponding metabolites. Among the contaminants identified, lactic acid bacteria, and mesophilic and thermophilic aerobic bacteria played a dominant role, whereas lactic acid, acetic acid, butyric acid, and ethanol were identified as typical metabolites.
Bacterial growth during production could be reduced by shock dosing of the rosin-based material in the extraction area. © 2020 Society of Chemical Industry.
在甜菜制糖过程中，不同的微生物源自植物材料和土壤进入到生产过程中。由于多糖基污垢的形成，这些污染物可能会导致一些不良影响，例如在果汁净化过程中出现过滤问题。某些微生物也会代谢蔗糖，导致产品损失和经济后果。为了更好地了解和防止这些负面影响，本研究的目的是研究相关细菌群的演变，包括在提取过程中出现的它们的代谢物。为此，监测了一个生产周期，以确定主要的污染步骤，并阐明它们与加工条件的关系。传统上，已经添加了不同的抗菌剂，如甲醛、二氧化硫、次氯酸、次氯酸钠和二氧化氯，以抑制微生物的生长。在本研究中，应用了一种源自松树的松脂基产品作为这些物质的替代品。
压榨水、原榨汁和中塔榨汁被鉴定为高度污染细菌，加工条件如时间、温度和 pH 值水平显著影响细菌水平和相应的代谢物。在所鉴定的污染物中，乳酸菌和中温及嗜热需氧菌起主要作用，而乳酸、乙酸、丁酸和乙醇被鉴定为典型的代谢物。
通过在提取区域中冲击添加松脂基材料，可以减少生产过程中的细菌生长。 © 2020 化学工业协会。
