The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages

Chitosan is a promising antimicrobial agent available in the beverage industry, because it ensures control of wide range spoilage microorganisms. As chitosan does not alter characteristics fermented beverages, nowadays widely employed wine sector. In this work, an exhaustive chemical characterization 12 commercial chitosans was performed accordance with OIV methods. These analyses made possible to confirm or determine animal fungal origin samples. Furthermore, ionic chromatography coupled amperometric detector (IC-PAD) confirmed peculiar polysaccharide profiles for and animal-derived chitosans. The activity evaluated against microorganisms involved fermentation capable spoil wine, beer cider. Chitosans were tested static stirred conditions, synthetic medium that reproduces discriminate physical settling cells their specific activity. Moreover, soluble portion checked by inoculating media after removal. results highlighted different sensitivity chitosans, allowing selective agents. However, yeast bacteria damaged chitosan, treated molecule showed less fermentative aptitude. suggest tool production, but in-depth study biochemical interaction between food necessary.