Avaliação da atividade antibacteriana do trub quente

Abstract

Hot trub is a brewing waste of varied composition that forms during the wort boiling process.If not removed, it can interfere with fermentation, making its removal essential for the final outcome of the beverage. It has limited application in new industrial processes, becoming one of the main wastes of the operation. Therefore, nvestigating its antibacterial potential can promote greater sustainability in manufacturing, besides being a promising alternative in combating bacteria. Hops are a beer raw material that helps form complexes that generate trub; thus, they can influence its properties. Using the hydrodistillation method, a concentrated hop tract was produced via rotary evaporator for comparison with hot trub collected from the production of Cascade Single Hop Ale at UTFPR. Using the disk-diffusion method, antibacterial activity was tested against erichia coli, Staphylococcus aureus, Salmonella sp., and Bacillus cereus. Only Gram-positive bacteria were inhibited by the hot trub, due to their greater susceptibility to substances containing phenolic compounds and the lower complexity of their cell wall. The hop extract showed low inhibitory activity. The presence of phenolic compounds and antioxidants in the samples was tested using the Folin-Ciocalteu and DPPH free radical scavenging methods, respectively. The hot trub presented 148.77 mg EAG L−1 and an antioxidant activity of 900.02 µmol TE L−1 ; the hop extract obtained 56.88 mg EAG L−1 and an inhibition of 3.87%.Overall, the research demonstrated the applicability of the waste in combating Gram-positive bacteria and the esence of phenolic and antioxidant compounds, which could reduce its disposal and enable its reinsertion nto the industry. However, future studies are needed to establish improvements in extraction, preservation, and ilization.