ANTIBACTERIAL EFFECT OF ZnO CRYSTALS ON FOODBORNE PATHOGENS: AN OPTIMIZATION STUDY

Authors

  • Bora Akin Çankırı Karatekin University
  • Türkan Akyüz

DOI:

https://doi.org/10.15414/jmbfs.2020.10.3.484-489

Keywords:

Antibacterial effect, Zinc oxide, Taguchi, Design of Experiment

Abstract

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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Published

2020-12-01

How to Cite

Akin, B., & Akyüz, T. (2020). ANTIBACTERIAL EFFECT OF ZnO CRYSTALS ON FOODBORNE PATHOGENS: AN OPTIMIZATION STUDY. Journal of Microbiology, Biotechnology and Food Sciences, 10(3), 484–489. https://doi.org/10.15414/jmbfs.2020.10.3.484-489

Issue

Vol. 10 No. 3 (2020): December - January

Section

Microbiology

License

Copyright (c) 2020 Bora Akin, Türkan Akyüz

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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