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.
Highlights
Silver nanoparticles, or silver-based materials and preparations, are already well known for their proven antimicrobial activity and are currently commonly used in practice across various branches of human activity
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
We found a greater sensitivity of G– acetic acid bacteria to silver particles than in G+ lactic acid bacteria (Yoon et al, 2008)
Summary
Silver-based materials and preparations, are already well known for their proven antimicrobial activity and are currently commonly used in practice across various branches of human activity. Silver is effective in treating burns, severe chronic osteomyelitis, urinary tract infections, and central venous catheter infections (Feng et al, 2000). In recent years, they have been the subject of research in viticulture, in connection with their possible use in the inhibition of undesirable microorganisms, and as a means of reducing the need for sulfur dioxide (MorenoArribas and Sualdea, 2016). Silver nanoparticles have only been prepared by physical and chemical methods. Silver nanoparticles have been prepared using so-called green synthesis. Green synthesis can be used to modify the surface of the obtained silver nanoparticles by biomolecules from the extracts used (Forough and Farhadi, 2010)
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