Volume 23, Issue 4 (Jun-Jul 2015)                   JSSU 2015, 23(4): 2070-2082 | Back to browse issues page

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Mohammadi N, Mirhosseini M, Shirzad M, Dehghan Hamdan A, Yazdani N. Synthesizing Zno Nanoparticles by High-Energy Milling and Investigating Their Antimicrobial Effect. JSSU. 2015; 23 (4) :2070-2082
URL: http://jssu.ssu.ac.ir/article-1-2933-en.html
Abstract:   (5278 Views)
Introduction: Biologists have increasingly used zinc oxide (ZnO) nanoparticles in regard with biological applications. The present study aimed to assess feasibility of ZnO nanoparticles synthesis by high-energy milling as well as to investigate their antimicrobial effect. Methods: The high-energy ball milling technique was used to produce ZnO nanoparticles from micron-scale ZnO particles. The phase state, morphology, and size of the ZnO nanoparticles were characterized by different methods of particle size analyzer (PSA), X-ray diffraction (XRD), UV-Vis spectroscopy and transmission electron microscopy (TEM). Furthermore, the antibacterial effect of ZnO nanoparticles was examined on E. coli and S. aureus bacteria. Results: The study results demonstrated that size of the synthesized nanoparticles was within the range of 20 -90 nm and their morphology was reported as nanorod and nanoparticles with multifaceted cross-section. An increase in the density of nanoparticles resulted in a rise in the antimicrobial effect. Moreover, Staphylococcus aureus bacteria inhibition zone was 3±0.5 and 7±0.5 mm respectively at the density of 6 and 10 mM. The MIC and MBC of ZnO nanoparticles provided for Staphylococcus aureus were observed 3±3 and 2.5±0 mg/ml, whereas they were reported 7.5±0 and 8±0 mg/ml for Escherichia coli bacteria. Conclusion: The findings of the present study revealed that ZnO nanomaterials could be synthesized by applying high-energy milling on micron-scaled ZnO particles. In addition, they can be utilized in food packaging and preservation process.
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Type of Study: Original article | Subject: Microbiology
Received: 2014/09/9 | Accepted: 2015/02/2 | Published: 2015/07/5

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