The inhibition of wine microorganisms by silver nanoparticles
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The inhibition of wine microorganisms by silver nanoparticles
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
The inhibition of wine microorganisms by silver nanoparticles
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS
CEP obor
—
OECD FORD obor
10606 - Microbiology
Návaznosti výsledku
Projekt
<a href="/cs/project/LTC18002" target="_blank" >LTC18002: Vývoj nových materiálů vhodných pro 3D tisk s antimikrobiálními vlastnostmi (3D ANTIMICROB)</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo
ISSN
1338-0230
e-ISSN
—
Svazek periodika
15
Číslo periodika v rámci svazku
28 October
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
10
Strana od-do
995-1004
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-85119410723