Applied Microbiology and Biotechnology

, Volume 87, Issue 5, pp 1917–1925 | Cite as

Antibacterial activity of ZnO nanoparticles prepared via non-hydrolytic solution route

  • Rizwan Wahab
  • Amrita Mishra
  • Soon-Il Yun
  • Young-Soon Kim
  • Hyung-Shik Shin
Methods and Protocols


The antibacterial activity of ZnO nanoparticles has been investigated and presented in this paper. Nanoparticles were prepared via non-hydrolytic solution process using zinc acetate di-hydrate (Zn(CH3COO)2·2H2O) and aniline (C6H5NH2) in 6 h refluxing at ∼65 °C. In the presence of four pathogens such as Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Klebsiella pneumoniae, the antibacterial study of zinc oxide nanoparticles were observed. The antibacterial activity of ZnO nanoparticles (ZnO-NPs) were studied by spectroscopic method taking different concentrations (5–45 μg/ml) of ZnO-NPs. Our investigation reveals that the lowest concentration of ZnO-NPs solution inhibiting the growth of microbial strain is found to be 5 μg/ml for K. pneumoniae, whereas for E. coli, S. aureus, and S. typhimurium, it was calculated to be 15 μg/ml. The diameter of each ZnO-NPs lies between “20 and 30 nm” as observed from FESEM and transmission electron microscopy images. The composition of synthesized material was analyzed by the Fourier transform infrared spectroscopy, and it shows the band of ZnO at 441 cm−1. Additionally, on the basis of morphological and chemical observations, the chemical reaction mechanism of ZnO-NPs was also proposed.


Pathogenic bacteria X-ray diffraction pattern (XRD) PL spectroscopy FTIR spectroscopy ZnO nanoparticles and antibacterial activity 


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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Rizwan Wahab
    • 1
  • Amrita Mishra
    • 2
  • Soon-Il Yun
    • 2
  • Young-Soon Kim
    • 1
  • Hyung-Shik Shin
    • 1
  1. 1.Energy Materials and Surface Science Laboratory, Solar Energy Research Center, School of Chemical EngineeringChonbuk National UniversityJeonjuSouth Korea
  2. 2.Department of Food Science and Technology, College of Agriculture and Life SciencesChonbuk National UniversityJeonjuSouth Korea

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