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STUDY OF INHIBITION OF YEASTS, LACTIC AND ACETIC BACTERIA USING SILVER PARTICLES
- Source :
- Journal of microbiology, biotechnology and food sciences. 10:581-585
- Publication Year :
- 2021
- Publisher :
- Slovak University of Agriculture in Nitra, 2021.
-
Abstract
- This paper deals with a study of the inhibition of microorganisms occurring in grape must and wine, using silver in the form of nanoparticles and colloidal solution. Pure cultures of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis, lactic acid bacteria Lactobacillus brevis, Pediococcus damnsosus and acetic acid bacteria Acetobacter aceti and Gluconobacter oxydans were used for the experiments. Attention was primarily focused on monitoring changes in carbohydrate processing, namely glucose, fructose, sucrose, maltose, mannitol, galactose, trehalose, and ß-glucosidase activity. These biochemical determinations have shown limitations in carbohydrate processing, particularly sucrose in yeasts, and fructose, glucose and sucrose in bacteria. The effects of silver have also been observed in natural microflora found in grape must from Chardonnay and Hibernal. Colloidal silver at concentrations 40, 70 and 100 ppm and silver nanoparticles at concentrations 70, 150 and 250 ppm were used for inhibition. A plate method was used to determine the number of viable colonies. With an increasing concentration of applied substances, the growth of both yeasts and bacteria was strongly inhibited, as indicated by the numbers of colonies cultivated from the must. Yeast growth was inhibited by the lowest concentration ­– (70 ppm) by up to 72% and bacterial growth by up to 75.5%.
- Subjects :
- Sucrose
02 engineering and technology
010501 environmental sciences
01 natural sciences
Microbiology
chemistry.chemical_compound
medicine
Food science
Acetic acid bacteria
Molecular Biology
0105 earth and related environmental sciences
Acetobacter aceti
biology
Lactobacillus brevis
food and beverages
021001 nanoscience & nanotechnology
biology.organism_classification
Yeast
Lactic acid
chemistry
Pediococcus
Mannitol
0210 nano-technology
Food Science
Biotechnology
medicine.drug
Subjects
Details
- ISSN :
- 13385178
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Journal of microbiology, biotechnology and food sciences
- Accession number :
- edsair.doi...........6fdd1df6e837a20df6eab427a8bd072f
- Full Text :
- https://doi.org/10.15414/jmbfs.2021.10.4.581-585