In vitro sensitivity test in antibiotics from the fermentation process in a sugar-alcohol plant in the State of Paraná, Brazil

Abstract

Since the development of different types of microorganisms is common during the fermentation process in sugar-alcohol plants, due to the processing states of prime matter, microbiological control is mandatory. In vitro sensitivity test is highly important for the fermentation process at sugar-alcohol plants since the type of antibiotic with the best antibacterial activity is evaluated. The test classifies antibiotics through their effects, namely, efficient, less efficient, slightly efficient and inefficient. Results show that whereas antibiotics with monensin as active ingredient were not efficacious as expected, antibiotics with the natural antimicrobial lupulus extract are effective, albeit with a fast degradation rate and without any waste in the fermentation process.