Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Zollinger, Marc | - |
| dc.contributor.author | Krebs, Walter | - |
| dc.contributor.author | Brandl, Helmut | - |
| dc.date.accessioned | 2018-12-21T15:03:00Z | - |
| dc.date.available | 2018-12-21T15:03:00Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.issn | 1879-1026 | de_CH |
| dc.identifier.issn | 0048-9697 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/14146 | - |
| dc.description.abstract | Indoor formation of airborne particles during pre-fermentation grape processing was assessed by particle counting using laser particle sizers. Particle numbers of four different aerodynamic size classes (0.3 to 0.5 µm, 0.5 to 1 µm, 1 to 5 µm, and >5 µm) were determined during unloading of harvest containers and subsequent grape stemming and crushing. Regarding these size classes, composition before grape handling was determined as 87.9%, 10.4%, 1.7%, and 0.1%, respectively, whereas the composition changed during grape handling to 50.4%, 15.2%, 33.0%, and 1.5%, respectively. Airborne bacteria and fungi originating from grape processing were collected by impactor and liquid impinger samplers. Grape handling resulted in a sixfold increase in total (biological and non-biological) airborne particles. The generation of bacterial and fungal aerosols was associated mostly with particles of aerodynamic diameters >5 µm (mainly 7 to 11 µm) as determined by flow cytometry. This fraction was increased 150fold in relation to background levels before grape crushing. Maximum concentrations of culturable bacteria reached 485,000 colony forming units (cfu/m3), whereas 146,000 cfu of fungi and yeasts were detected per cubic meter of air. Culturable Gram-negative bacteria occurred only in small numbers (180 cfu/m3). In relation to the total number of airborne particles emitted, culturable microorganisms comprised 0.1% to 0.2%. As soon as grape crushing was stopped, particle concentrations decreased rapidly either due to passive settling or due to air currents in the occupational indoor environment reaching background levels. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Elsevier | de_CH |
| dc.relation.ispartof | Science of the Total Environment | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Aerobiologie | de_CH |
| dc.subject | Umwelt-Mikrobiolologie | de_CH |
| dc.subject.ddc | 570: Biologie | de_CH |
| dc.title | Bioaerosol formation during grape stemming and crushing | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
| dc.identifier.doi | 10.1016/j.scitotenv.2005.05.025 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 1-3 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 259 | de_CH |
| zhaw.pages.start | 253 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 363 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | Mikrobiologie | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Zollinger, M., Krebs, W., & Brandl, H. (2006). Bioaerosol formation during grape stemming and crushing. Science of the Total Environment, 363(1-3), 253–259. https://doi.org/10.1016/j.scitotenv.2005.05.025
Zollinger, M., Krebs, W. and Brandl, H. (2006) ‘Bioaerosol formation during grape stemming and crushing’, Science of the Total Environment, 363(1-3), pp. 253–259. Available at: https://doi.org/10.1016/j.scitotenv.2005.05.025.
M. Zollinger, W. Krebs, and H. Brandl, “Bioaerosol formation during grape stemming and crushing,” Science of the Total Environment, vol. 363, no. 1-3, pp. 253–259, 2006, doi: 10.1016/j.scitotenv.2005.05.025.
ZOLLINGER, Marc, Walter KREBS und Helmut BRANDL, 2006. Bioaerosol formation during grape stemming and crushing. Science of the Total Environment. 2006. Bd. 363, Nr. 1-3, S. 253–259. DOI 10.1016/j.scitotenv.2005.05.025
Zollinger, Marc, Walter Krebs, and Helmut Brandl. 2006. “Bioaerosol Formation during Grape Stemming and Crushing.” Science of the Total Environment 363 (1-3): 253–59. https://doi.org/10.1016/j.scitotenv.2005.05.025.
Zollinger, Marc, et al. “Bioaerosol Formation during Grape Stemming and Crushing.” Science of the Total Environment, vol. 363, no. 1-3, 2006, pp. 253–59, https://doi.org/10.1016/j.scitotenv.2005.05.025.
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