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Studium inhibice mikroorganismů ve vinařské technologii
 Vavřiník, Aleš
The diploma thesis deals with the study of the inhibition of microorganisms that are associated with wine technology. The emphasis is mainly on acetic and lactic acid bacteria. It deals with the research method of data dealing with the characteristics, taxonomy and metabolism of both mentioned groups of bacteria. It also describes in detail the most important representatives of vinegar and lactic acid bacteria. In the experimental part, the inhibitory properties of silver particles, which were produced by the so-called green synthesis, were investigated. Antibacterial properties were examined on two representatives of acetic acid bacteria (Gluconobacter oxydans CCM 3618 and Acetobacter aceti CCM 3620T) and two members of lactic acid bacteria (Lactobacillus brevis CCM 1815 and Pediococcus damnosus CCM 2465). Experiments have shown the inhibitory ability of silver particles against all tested bacteria, while greater sensitivity was observed in acetic acid bacteria.
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