The inhibition of wine microorganisms by silver nanoparticles

Authors

  • Aleš Vavřiník Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel. +420 605 512 766 https://orcid.org/0000-0001-5530-7307
  • Kateřina Štůsková Mendel University in Brno, Faculty of Horticulture, Mendeleum - Institute of Genetics and Plant Breeding, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel: +420 519 367 317 https://orcid.org/0000-0002-5778-8439
  • Adrian Alumbro Guimaras State College, Western Visayas Food Innovation Center, Department of Food Science and Technology, Alaguisoc, Jordan, Guimaras, 5045, Philippines, Tel.: +63 945 782 8222
  • Methusela Perrocha Guimaras State College, Western Visayas Food Innovation Center, Department of Food Science and Technology, Alaguisoc, Jordan, Guimaras, 5045, Philippines, Tel.: +63 917 303 0954
  • Lenka Sochorová Mendel University in Brno,Faculty of Horticulture, Department of Viticulture and Enology, Valtická337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254
  • Mojmír Baroň Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel.: +420 519 367 252 https://orcid.org/0000-0003-1649-0537
  • Jiří Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, CZ-691 44 Lednice, Czech Republic, Tel: +420 519 367 254 https://orcid.org/0000-0001-7823-1544

DOI:

https://doi.org/10.5219/1604

Keywords:

acetic acid bacteria, lactic acid bacteria, inhibition, silver particles, green synthesis

Abstract

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.

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Published

2021-09-30

How to Cite

Vavřiník, A., Štůsková, K., Alumbro, A., Perrocha, M., Sochorová, L., Baroň, M., & Sochor, J. (2021). The inhibition of wine microorganisms by silver nanoparticles. Potravinarstvo Slovak Journal of Food Sciences, 15, 995–1004. https://doi.org/10.5219/1604

Issue

Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

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Articles

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