The Influence of Oxidizing and Non-Oxidizing Biocides on Enzymatic and Microbial Activity in Sugarcane Processing

Abstract

Processing aids are utilized during raw sugar manufacturing at sugarcane processing facilities to mitigate unwanted contamination from microorganisms and their associated exopolysaccharides (EPS). Microorganisms in processing facilities contribute to sugar losses through sucrose inversion and consumption, with many bacteria strains subsequently producing dextran and fructan EPS that can cause downstream issues related to viscosity and crystallization. Similar issues also result from the presence of unwanted starches from plant material in cane juices. Processing aids include biocides for bacterial inhibition, and enzymes (e.g., dextranase, amylase) to break down polysaccharides in juices. However, oxidizing biocide processing aids (e.g., sodium hypochlorite) may inhibit enzymatic processing aid activity. In this study, biocides (sodium hypochlorite, carbamate, and hop extract) and enzymes (dextranase and amylase) were simultaneously added to sugarcane juice to measure residual enzymatic activity for dextranase and amylase. The same biocides were also tested to estimate minimum inhibitory concentrations against bacterial strains isolated from Louisiana sugarcane processing facilities. These experiments provide evidence to suggest that sodium hypochlorite may interfere with enzymatic processing aid activity, with lesser/limited enzymatic inhibition from carbamates and hop extracts. Biocide susceptibility assays suggest that sodium hypochlorite has limited effectiveness against tested bacterial strains. Hop extract biocide was only effective against Gram-positive Leuconostoc while carbamate biocide showed more broad-spectrum activity against all tested strains.