The microbiological situation of distilleries in Poland

• Autorzy: Broda M. , Leja K.
• Języki publikacji: EN

Abstrakty

EN

Microbiological contamination is a major problem for commercial fuel ethanol production in distilleries all over the world. Undesirable microorganisms compete with yeasts for nutritional substances; moreover, they produce lactic and acetic acids that harm yeast cells. One of the sources of microbiological pollution in the fermentation process is raw materials (e.g. grains). It is important to find out what kind of microflora contaminate them, and new technologies should be developed to reduce this contamination. The aim of this work was to determine the total number of mesophilic bacteria, the number of lactic acid bacteria, anaerobic bacteria, moulds, and yeasts that occur in raw materials used in distilleries in Poland’s Wielkopolska region. Moreover, the numbers of these microorganisms in the sweet mash, in the sweet mash after 24 hours of fermentation, and after complete fermentation were counted. We decided to check out the microbiological state of raw materials and fermentation mashes because of the low bioethanol efficiency reached in these small ethanol plants. In all five distilleries, mesophilic bacteria, lactic acid bacteria, anaerobic bacteria, moulds, and yeasts occurred in grains. The level of contamination was relatively high. These groups of microorganisms were also present in the sweet mash, in the sweet mash after 24 hours of fermentation and after complete fermentation. The level of contamination was similar in all distilleries that use the same raw materials, and it was rather high. So the obtained results (relatively high raw material and fermentation mashe microbiological contamination) can explain the low ethanol efficiency found in all tested distilleries.

Słowa kluczowe

EN

microbiological situation; distillery industry; microorganism contamination; mash; fermentation; Poland

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2010
• Tom: 19
• Numer: 5
• Opis fizyczny: p.901-906,fig.,ref.

Twórcy

autor

Broda M.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland

autor

Leja K.

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland

Bibliografia

• 1. BAYROCK D.P., THOMAS K.C., INGLEDEW W.M. Control of Lactobacillus contaminants in continuous fuel ethanol fermentations by constant or pulsed addition of penicillin G. Applied Microbiology and Biotechnology, 62, 498, 2003.
• 2. LACA A., MOUSIA Z., DIAZ M., WEBB C., PANDIELLA S.S. Distribution of microbial contamination within cereal grains. Journal of Food Engineering, 72, 332, 2006.
• 3. SCHELL D.J., DOWE N., IBSEN K.N., RILEY C.J., RUTH M.F., LUMPKIN R.E. Contaminant occurrence, identification and control in a pilot scale corn fiber to ethanol conversion process. Bioresource Technology, 98, 2942, 2007.
• 4. GRAVES T., NARENDRANATH N.V., DAWSON K., POWER R. Interaction effects of lactic and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash. Applied Microbiology and Biotechnology, 73, 1190, 2007.
• 5. SKINNER-NEMEC K.A., NICHOLS N.N., LEATHERS T.D. Biofilm formation by bacterial contaminants of fuel ethanol production. Biotechnology Letters, 29, 379, 2007.
• 6. THOMAS K.C., HYNES S.H., INGLEDEW W.M. Effect of lactobacilli on yeasts growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. Journal of Applied Microbiology, 90, 819, 2001.
• 7. NARENDRANATH N.V., POWER R., Effect of yeasts inoculation rate on metabolism of contaminating lactobacilli during fermentation of corn mash. Journal of Industrial Microbiology and Biotechnology, 31, 581, 2004.
• 8. JUNKER B., LESTER M., LEPORATI J., SCHMITT J., KOVATCH M., BORYSEWICZ S., MACIEJAK W., SEELEY A., HESSE M., CONNORS N., BRIX T., CREVELING E., SALMON P. Sustainable Reduction of Bioreactor Contamination in an Industrial Fermentation Pilot Plant. Journal of Bioscience and Bioengineering, 102, (4), 251,2006.
• 9. TROJANOWSKA K. Grain and grain’s preserves microflora threats, Krajowa Rada Przetwórstwa Zbożowo- Młynarskiego, II Sesja Naukowo-Techniczna, “Higiena i Jakość w Przemyśle Zbożowo-Młynarskim”, Warszawa, pp. 51-59, 2001 [In Polish].
• 10. ESSIA NGANG J.J., LETOURNEAU F., VILLA P. Alcoholic fermentation of beet molasses: effects of lactic acid on yeast fermentation process. Applied Microbiology and Biotechnology, 31, 125, 1989.
• 11. JAŁOSIŃSKA-PIEŃKOWSKA M. Health quality of food. In: Hygiene of food production. Ed. Kołożyn-Krajewska D. SGGW Publishing House Warszawa, pp. 164-167, 2007 [In Polish].
• 12. KUPCZYK A. The perspectives of polish distilleries development. Alcohol market, 7, 2007 [In Polish].
• 13. MARCHISIO V.F., CASINELLI C., PISCOZZI A., TULLIO V., MISCHIATI P. A preliminary survey of cycloheximide-resistant airborne fungi in Turin, Italy. Mycopathologia, 123, 8, 1993.
• 14. MACIOROWSKI K.G., HERRERA P., JONES F. T., PILLAI S.D., RICKE S.C. Effects on poultry and livestock of feed contamination with bacteria and fungi. Animal Feed Science and Technology, 133, 109, 2007.
• 15. OBUCHOWSKI W., STRYBE K. The effect of grain cleaning and milling in some Polish mills on the level of grain and flour microbial contamination. Electronic Journal of Polish Agricultural Universities, Food Science and Technologies, 1, 1, 2001.
• 16. SKINNER K.A., LEATHERS T.D. Bacterial contaminants of fuel ethanol production. Journal of Industrial Microbiology and Biotechnology, 31, 401, 2004.