ANTIBACTERIAL EFFECT OF ZnO CRYSTALS ON FOODBORNE PATHOGENS: AN OPTIMIZATION STUDY
Keywords:Antibacterial effect, Zinc oxide, Taguchi, Design of Experiment
In this study, antibacterial effect of ZnO particles was investigated using the Taguchi method. ZnO crystals with different size, and BET specific surface areas were produced in the laboratory. Bacteria of S. aureus (ATCC 25923), L. monocytogenes (ATCC 15313) and S. Enteriditis (ATCC 13076) were developed and disk diffusion method has been used to determine antibacterial activity of ZnO crystals on these bacteria. ZnO crystals prepared were found to be effective on these bacteria, and comparative results were obtained. It has been determined that the crystal particles of different properties of the same material have different effects on the bacteria. The results show that the Sample N2 on S. aureus at 0.1 g.mL-1 concentration was optimized.
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Copyright (c) 2020 Journal of microbiology, biotechnology and food sciences
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Online Published 2020-12-01