The inhibition of wine microorganisms by silver nanoparticles
Keywords:acetic acid bacteria, lactic acid bacteria, inhibition, silver particles, green synthesis
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.
Devi, J. S., Bhimba, V. 2014. Antimicrobial potential of silver nanoparticles synthesized using Ulva reticulata. Asian Journal of Pharmaceutical and Clinical Research, vol. 7, no. 2, p. 82-85.
Ebelashvili, N., Shubladze, L., Saila, E., Gagelidze, N., Bibiluri, N. 2014. Effect of nanostructured silver on biologically active substances and microbiological processes of dry red wine. Bulletin of the Georgian National Academy of Sciences, vol. 8, no. 1, p. 94-101.
El-Fadly, E. G., Hassan, N. H., Mehanna, N. M., Saleh, Th. M. 2016. A potential effect of silver nanoparticles(Ag-NPs) on some lactic acid bacteria growth. Journal of Sustainable Agricultural Sciences, vol. 42, no. 3, p. 121-130. https://doi.org/10.21608/jsas.2016.2938
El-Rafie, M. H., Mohamed, A. A., Shaheen, Th. I., Hebeish, A. 2010. Antimicrobial effect of silver nanoparticles produced by fungal process on cotton fabrics. Carbohydrate Polymers, vol. 80, no. 3, p. 779-782. https://doi.org/10.1016/j.carbpol.2009.12.028
Espinosa-Cristóbal, L., Martínez-Castañón, G. A., Martínez-Martínez, R. E., Loyola-Rodréguez, J. P., Patiño-Marín, N., Reyes-Macías, J. F., Ruiz, F. 2009. Antibacterial effect of silver nanoparticles against Streptococcus mutans. Materials Letters, vol. 63, no. 29, p. 2603-2606. https://doi.org/10.1016/j.matlet.2009.09.018
Feng, Q. L., Wu, J., Chen, G. Q., Cui, F. Z., Kim, T. N., Kim, J. O. 2000. A mechanistic study of the antibacterial effect of silver ions on Escherichia coli and Staphylococcus aureus. J. Biomed. Mater. Res., vol. 52, no. 4, p. 662-668. https://doi.org/10.1002/1097-4636(20001215)52:4%3C662::AID-JBM10%3E3.0.CO;2-3
Forough, M., Farhadi, K. 2010. Biological and green synthesis of silver nanoparticles. Turkish J. Eng. Env. Sci, vol. 34 p. 281-287. https://doi.org/10.1021/scimeetings.0c03246
García-Ruíz, A., Crespo, J., López-de-Luzuriaga, J. M., Olmos, M. E., Monge, M. P., Rodrígez-Álfaro, M. P., Martín-Álvarez, P. J., Bartolome, B., Moreno-Arribas, M. V. 2015. Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines. Food Control, vol. 50, p. 613-619. https://doi.org/10.1016/j.foodcont.2014.09.035
Garde-Cerdán, T., López, R., Garijo, P., González-Arenzana, L., Gutiérrez, A. R., López-Alfaro, I., Santamaría, P. 2014. Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines. Australian Journal of Grape and Wine Research, vol. 20, no. 1, p. 51-61. https://doi.org/10.1111/ajgw.12050
Gil-Sánchez, I., Monge, M., Bernáldez, A., Tamargo, A., Cueva, C., Llano, D. C., Bartolomé, B., Moreno-Arribas, M. V. 2016. New challenges in the application of biocompatible silver nanoparticles in enology: Antimicrobial capacity, digestibility and potential cytotoxicity. BIO Web of Conferences, vol. 7, no. 1, p. 51-61. https://doi.org/10.1051/bioconf/20160702028
Izquierdo-Cañas, P. M., García-Romero, E., Huertas-Nebreda, B., Gómez-Alonso, S. 2012. Colloidal silver complex as an alternative to sulphur dioxide in winemaking. Food Control, vol. 23, p. 73-81. https://doi.org/10.1016/j.foodcont.2011.06.014
Moreno-Arribas, M. V., Sualdea, B. B. 2016. Wine Safety, Consumer Preference, and Human Health. New York, USA : Springer Science+Business Media, 329 p. ISBN 978-3-319-24514-0. https://doi.org/10.1007/978-3-319-24514-0
Panyala, R. N., Peña-Méndez, M. E., Havel, J. 2008. Silver or silver nanoparticles: a hazardous threat to the environment and human health? Journal of Applied Biomedicine, vol. 6, no. 3, p. 117-129. https://doi.org/10.32725/jab.2008.015
Parashar, U. K., Saxena, P., Srivastava, A. 2009. Bioinspired synthesis of silver nanoparticles. Digest Journal of Nanomaterials and Biostructures, vol. 4, p. 159-166.
Shoo-Hwan, K., Hyeong-Seon, L., Deaok-Seon, R., Soo-Jae, C., Dong-Seok, L. 2011. Antibacterial Activity of Silver-nanoparticles against Staphylococcus aureus. Korean Journal of Microbiology and Biotechnology vol. 39, no. 1, p. 77-85.
Večeřová, R. 2016. Koloidní stříbro a jeho biologická aktivita. Klinická farmakologie a farmacie, vol. 30, no. 3, p. 18-20. https://doi.org/10.36290/far.2016.024
Yoon, K. Y., Beyon, J. H., Park, C. W., Hwang, J. 2008. Antimicrobial Effect of Silver Particles on Bacterial Contamination of Activated Carbon Fibers. Environmental Science & Technology, vol. 42, no. 4, p. 1251-1255. https://doi.org/10.1021/es0720199
Zarei, M., Jamnejad, A., Khajehali, E. 2014. Antibacterial Effect of Silver Nanoparticles Against Four Foodborne Pathogens. Jundishapur journal of microbiology, vol. 7, no. 1, p. e8720. https://doi.org/10.5812/jjm.8720
How to Cite
Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).