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Study of plasma jet effects on yeast
Trebulová, Kristína ; Skoumalová, Petra (referee) ; Krčma, František (advisor)
The purpose of this work is to study the effects of a 2.45 GHz microwave plasma jet on the yeast Candida glabrata. The microwave plasma was generated by a surfatron resonator and as a working gas pure argon at constant flow rate 5 Slm was used. Thanks to a high number of active particles generated in a low temperature plasma, this type of plasma has become highly popular, especially thanks to its bactericidal effects. However, its antifungal effects and mechanisms of fungal inactivation have still not been fully understood. Therefore, the study focuses on the antimycotic effects of the low temperature plasma in a form of a microwave discharge on Candida glabrata as a model yeast example. The principal focus is on the measurement and evaluation of changes in inactivation effects caused by varying the initial concentration of Candida glabrata cells, applied power, and the exposure time. The theoretical part presents the basic information concerning Candida glabrata, its pathogenicity, virulence and infectivity. Furthermore, plasma in general, various types of discharges and their applications in the food and biomedical industries are discussed. The experimental part focalizes on the determination of the inactivating effects of the microwave plasma jet on the yeast Candida glabrata. The experiment consists of applying the discharge on a freshly inoculated colony of Candida glabrata on agar plates and observing inhibitory effects in the form of inhibitory zones formed after subsequent cultivation. The inhibition of yeasts by the microwave discharge is interesting scientifically due to its promising results, which have also been proven in this work, but also economically, especially due to the use of argon. Argon as a carrier gas is much cheaper than helium and colder than common atmospheric pressure discharges in air such as DBDs, corona or glow discharges.
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Study of plasma jet effects on yeast
Trebulová, Kristína ; Skoumalová, Petra (referee) ; Krčma, František (advisor)
The purpose of this work is to study the effects of a 2.45 GHz microwave plasma jet on the yeast Candida glabrata. The microwave plasma was generated by a surfatron resonator and as a working gas pure argon at constant flow rate 5 Slm was used. Thanks to a high number of active particles generated in a low temperature plasma, this type of plasma has become highly popular, especially thanks to its bactericidal effects. However, its antifungal effects and mechanisms of fungal inactivation have still not been fully understood. Therefore, the study focuses on the antimycotic effects of the low temperature plasma in a form of a microwave discharge on Candida glabrata as a model yeast example. The principal focus is on the measurement and evaluation of changes in inactivation effects caused by varying the initial concentration of Candida glabrata cells, applied power, and the exposure time. The theoretical part presents the basic information concerning Candida glabrata, its pathogenicity, virulence and infectivity. Furthermore, plasma in general, various types of discharges and their applications in the food and biomedical industries are discussed. The experimental part focalizes on the determination of the inactivating effects of the microwave plasma jet on the yeast Candida glabrata. The experiment consists of applying the discharge on a freshly inoculated colony of Candida glabrata on agar plates and observing inhibitory effects in the form of inhibitory zones formed after subsequent cultivation. The inhibition of yeasts by the microwave discharge is interesting scientifically due to its promising results, which have also been proven in this work, but also economically, especially due to the use of argon. Argon as a carrier gas is much cheaper than helium and colder than common atmospheric pressure discharges in air such as DBDs, corona or glow discharges.
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