The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers

被引：4

作者：

Balandin, G. V. ^{[1
]}

Suvorov, O. A. ^{[1
]}

Shaburova, L. N. ^{[1
]}

Podkopaev, D. O. ^{[1
]}

Frolova, Yu. V. ^{[1
]}

Ermolaeva, G. A. ^{[1
]}

机构：

[1] Moscow State Univ Food Prod, Moscow 125080, Russia

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 06期

关键词：

Silver nanoparticles; Gum arabic; Chitosan; Erwinia herbicola; Pseudomonas fluorescens; Bacillus subtilis; Sarcina flava; FABRICATION;

D O I：

10.1007/s13197-014-1455-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The bactericidal effect of colloidal solutions of silver nanoparticles based on food stabilizers, gum arabic and chitosan, against bacterial cultures of microorganisms in food production is described. The antibacterial activity of nanotechnology products containing different amounts of stabilizing additives when applied to solid pH-neutral substrates is studied. For its evaluation a method making it possible to take into account the capability of nanoparticles to diffuse in solid media was applied. Minimal inhibitory concentrations of nanoparticles used against Erwinia herbicola, Pseudomonas fluorescens, Bacillus subtilis, Sarcina flava were found. A suggestion was made concerning the influence of the spatial structure of bacteria on the antibacterial activity of colloidal solutions of silver nanoparticles. The data concerning the antibacterial activity and minimal inhibiting concentrations of nanoparticles may be used for development of products suppressing activity of microorganisms hazardous for food production.

引用

页码：3881 / 3886

页数：6

共 35 条

[1] Antiviral activity of borage (Echium amoenum) [J].