The inhibition of wine microorganisms by silver nanoparticles

Aleš Vavřiník; Kateřina Štůsková; Adrian Alumbro; Methusela Perrocha; Lenka Sochorová; Mojmír Baroň; Jiří Sochor

doi:10.5219/1604

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 https://orcid.org/0000-0002-2612-6387
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 https://orcid.org/0000-0002-2612-6387
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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