State-of-the-Art Methods for Eradication of Pathogenic Microflora in Sugar Production

Abstract

Producing sugar from sugar beet is a combination of physical and chemical processes not related to microbial life. Microorganisms in fact are pests for sugar production, as they negatively affect the production rates, lead to a loss of sucrose, and reduce the resulting sugar output while also worsening its quality; the products of microbial life reduce the pH value of sugar products, which leads to a faster corrosion of the equipment and piping. Microorganisms can come from sugar beet itself as well as from water, air, the staff, or the equipment. Non-compliance with the production standards may as well result in contamination. The entire sugar production process is negatively affected by microorganisms, as they cause a considerable loss of sucrose. Beet chips and juice are a good growth medium for pathogens that consume sucrose as a part of their metabolism.