Optimizing antimicrobial dosing of bacterial isolates from sugar beet factories to reduce sucrose losses

Optimal antimicrobial dosing to control key microorganisms in sugar beet factories is central to mitigating sucrose losses during sugar beet processing and preventing the additional operational challenges that often result from the production of bacterial exopolysaccharides. This study demonstrates that some antimicrobial agents effectively control key bacteria at lower concentrations while others exhibit broad variability in MIC. Additionally, elevated temperatures of factory water and juices above 50°C are another option for controlling some important microbes.