Effect of sulphur dioxide and ethanol on acetic acid bacteria occurring in wine technology

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F22%3A43922247" target="_blank" >RIV/62156489:43510/22:43922247 - isvavai.cz</a>
Result on the web
<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2272" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2272</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of sulphur dioxide and ethanol on acetic acid bacteria occurring in wine technology
Original language description
This study aimed to analyse the sensitivity of selected acetic fermentation bacteria Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T), which are found in wine technology, to ethanol and ammonium bisulfite at concentrations of 0-96 % vol. (ethanol) and 0-100 g.l-1 (ammonium bisulfite). The ability to eliminate the bacteria was investigated by plating methods and by measuring growth curves in a complete medium. The elimination study using the plating method involved two different procedures. First, inhibitory substances were applied to sterile discs and the resulting inhibition zones (disc diffusion method) were measured, while the second procedure involved the application of different concentrations of inhibitory substances to the inoculated medium. The results showed the degree of resistance to the applied substances, with A. aceti being more resistant to both inhibitors than G. oxydans. Instead of suppressing growth, low concentrations (ethanol 0.8 % (v/v), ammonium bisulfite 0.8 g.l-1) of the inhibitory agents had the opposite effect. These results are particularly important for the wine industry, where efforts are being made to eliminate undesirable acetic acid bacteria by the application of sulfur dioxide or ethanol.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences

Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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