Microbiological control in sugar industry

Microbiological control in sugar industryDelays between the harvesting and processing of cane and beet are frequently sufficient to allow the rapid growth of sugar-reducing bacteria such as the Leuconostic species. The regular use of KemTalo® Cide range within the mill kills these bacteria and minimizes its further growth, thus stopping the further production of dextrans and gums and reducing the amount of sucrose destruction by the bacteria.
 

 Key features & benefits

 
  • ​Reduced sucrose losses by restricting further growth of sugar-reducing bacteria
  • Improved purity drop between first expressed juice and mixed juice
 

 Materials

 
 

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