Abstract
Recently, various cold plasma sources have been tested for their bactericidal and fungicidal effects with respect to their application in medicine and agriculture. The purpose of this work is to study the effects of a 2.45 GHz microwave generated plasma torch on a model yeast example Candida glabrata. The microwave plasma was generated by a surfatron resonator, and pure argon at a constant flow rate of 5 Slm was used as a working gas. Thanks to a high number of active particles generated in low-temperature plasma, this type of plasma has become highly popular, especially thanks to its bactericidal effects. However, its antimycotic effects and mechanisms of fungal inactivation are still not fully understood. Therefore, this study focuses on the antifungal effects of the microwave discharge on Candida glabrata. The main focus is on the measurement and evaluation of changes in inactivation effects caused by varying initial concentration of Candida glabrata cells, applied microwave power and exposure time. The discharge was applied on freshly inoculated colonies of Candida glabrata spread on the agar plates and its inhibitory effects were observed in the form of inhibition zones formed after the subsequent cultivation.
Highlights
In recent decades, a number of recently discovered pathogenic microorganisms has rapidly grown, and their resistance to antibiotics or antifungals has increased as a result of the excessive use of antibiotics, antifungals and immunosuppressants [1,2]
The target of this work was to study the effects of the microwave low-temperature plasma torch on the yeast Candida glabrata
The 24 h inoculum was spread on the top of the agar plates in the Petri dishes and exposed to the microwave discharge
Summary
A number of recently discovered pathogenic microorganisms has rapidly grown, and their resistance to antibiotics or antifungals has increased as a result of the excessive use of antibiotics, antifungals and immunosuppressants (drugs that suppress the function of the immune system) [1,2]. The attention of scientists has focused on finding new ways to inactivate unwanted microorganisms (ideally without the side effects or potential enhancement of microorganism resistance) This problem has led to the introduction of a new interdisciplinary field called plasma medicine that combines physics, biology and chemistry in exploring new possibilities for food sterilization, sterilization of medical equipment and tools or direct therapeutic treatments of various diseases. Plasma technologies and their applications in the food and biomedical industries have become one of the latest trends in the scientific research of our century.
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