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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Výzkumná infrastruktura pro mladé vědce</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

61

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

209-217

Kód UT WoS článku

000869238800001

EID výsledku v databázi Scopus

2-s2.0-85139017180