<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-3475</journal-id>
<journal-title><![CDATA[Revista Colombiana de Biotecnología]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. colomb. biotecnol]]></abbrev-journal-title>
<issn>0123-3475</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Biotecnología, Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-34752018000200019</article-id>
<article-id pub-id-type="doi">10.15446/rev.colomb.biote.v20n2.68948</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de antibióticos y un antimicrobiano sobre el control de bacterias acido lácticas en la fermentación alcohólica]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of antibiotics and an antimicrobial on the control of lactic acid bacteria in alcoholic fermentation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orozco]]></surname>
<given-names><![CDATA[Johana Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[Carlos Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cubillos-Hinojosa]]></surname>
<given-names><![CDATA[Juan Guillermo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Popular del Cesar Laboratorio de Microbiología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Popular del Cesar  Laboratorio de Microbiología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidade Federal do Rio Grande do Sul  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<fpage>19</fpage>
<lpage>37</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-34752018000200019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-34752018000200019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-34752018000200019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El propósito de esta investigación fue evaluar el efecto de antibióticos y un antimicrobiano para el control de bacterias ácido lácticas (BAL) en etapa fermentativa de tres ingenios (A, B y C) productores de alcohol en el Valle del Cauca (Colombia). Se establecieron dos ensayos de fermentación a escala de laboratorio por separado, tratados con cuatro antibióticos (8, 15 y 30 ppm), dos cocteles (4, 8 y 15 ppm) y un antimicrobiano (15 y 30 ppm); en el primero se cuantificó la producción de ácido láctico (AL), la población y viabilidad de la levadura, y en el segundo se determinó el crecimiento de BAL. En el primer ensayo, los tratamientos que controlaron los niveles de AL en los ingenios fueron virginiamicina (VIR) 15 ppm, maduramicina (MAD) 15 ppm, penicilina (PEN) 30 ppm y lúpulo (LUP) (30 ppm). Adicionalmente, los tratamientos PEN a 30 ppm, VIR, el coctel estreptomicina-penicilina-virginiamicina-monensina (EPVM) y LUP a 15 ppm no afectaron a la levadura en las condiciones evaluadas. En el ensayo dos, todos los tratamientos lograron controlar BAL, presentando un mayor control a las 24 horas pos-tratamiento en el ingenio A. En el ingenio B, MAD, monensina (MON), los cocteles estreptomicina-penicilina-virginiamicina (EPV) y EPVM, controlaron el crecimiento de BAL durante las primeras 6 horas, mientras que LUP controló la población de BAL a las 24 horas. En el ingenio C, LUP, MON y EPV lograron controlar las BAL en todas las concentraciones, principalmente a las 24 horas. Por tanto, se infiere que VIR en el ingenio A, EPVM en los ingenios B y C y el antimicrobiano LUP en los tres ingenios son eficientes en el control de BAL.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The objective of this research was to evaluate the effect of antibiotics and an antimicrobial for the control of lactic acid bacteria (LAB) in the fermentative stage of three sugar mills producer (A, B and C), in "Valle del Cauca" (Colombia). Two fermentation assays on laboratory scale separately, treated with four antibiotics (8, 15 and 30 ppm), two cocktails (4, 8 and 15 ppm) and an antimicrobial (15 and 30 ppm) were established. In the first one, lactic acid (LA) production, population and yeast viability were quantified, and in the second the LAB growth was determined. In the first assay, the treatments that controlled LA levels in sugar mills were virginamicin (VIR) 15 ppm, maduramycin (MAD) 15 ppm, penicillin (PEN) 30 ppm and hop (HP) (30 ppm). Additionally, PEN treatments at 30 ppm, VIR, the streptomycin-penicillin-virginiamycin-monensin cocktail (SPVM) and HP at 15 ppm did not affect the yeast under the conditions evaluated. In the second assay, all treatments managed to control of LAB, with greater control at 24 hours in sugar mill A. In sugar mill B, MAD, monensin (MON), streptomycin-penicillin-virginiamycin (SPV) and SPVM cocktails controlled LAB growth during the first 6 hours, while HP controlled LAB population at 24 hours. In sugar mill C, HP, MON and EPV managed to control LAB in all concentrations mainly at 24 hours. Therefore, it is inferred that VIR in sugar mill A, SPVM in sugar mills B and C and HP antimicrobial in the three mills are efficient in LAB control.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[bioetanol]]></kwd>
<kwd lng="es"><![CDATA[antibiótico]]></kwd>
<kwd lng="es"><![CDATA[contaminación]]></kwd>
<kwd lng="es"><![CDATA[lúpulo]]></kwd>
<kwd lng="es"><![CDATA[Saccharomyces cerevisiae]]></kwd>
<kwd lng="en"><![CDATA[bioethanol]]></kwd>
<kwd lng="en"><![CDATA[antibiotic]]></kwd>
<kwd lng="en"><![CDATA[contamination]]></kwd>
<kwd lng="en"><![CDATA[hops]]></kwd>
<kwd lng="en"><![CDATA[Saccharomyces cerevisiae]]></kwd>
</kwd-group>
</article-meta>
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