The inhibition of wine microorganisms by silver nanoparticles
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F21%3A43920659" target="_blank" >RIV/62156489:43510/21:43920659 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5219/1604" target="_blank" >https://doi.org/10.5219/1604</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1604" target="_blank" >10.5219/1604</a>
Alternative languages
Result language
angličtina
Original language name
The inhibition of wine microorganisms by silver nanoparticles
Original language description
The presented work aimed to study the inhibition using nanoparticles produced by the green synthesis in selected acetic acid and lactic acid bacteria, which are related to viticulture. The degree of ability to eliminate silver particles produced by green syntheses was determined using the plate method on Petri dishes. This is done using two different approaches - the method of direct application of the solution to the surface of the inoculated medium (determination of inhibition zones) and the method of application using nanoparticles to the inoculated medium. Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T) were studied from acet acetic bacteria. The lactic acid bacteria were Lactobacillus brevis (CCM 1815) and Pediococcus damnosus (CCM 2465). The application of silver nanoparticles was always in concentrations of 0, 0.0625, 0.125, 0.25, 0.5, and 1 g.L-1. All applied concentrations of silver nanoparticles showed an inhibitory effect on the monitored microorganisms. Silver particles could be used in wine technology for their antibacterial effects, mainly to inhibit microorganisms during vinification, as a substitute for sulfur dioxide.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/LTC18002" target="_blank" >LTC18002: The development of new materials suitabled for 3D printing with antimicrobial properties (3D ANTIMICROB)</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1338-0230
e-ISSN
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Volume of the periodical
15
Issue of the periodical within the volume
28 October
Country of publishing house
SK - SLOVAKIA
Number of pages
10
Pages from-to
995-1004
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85119410723