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Biologia

pp 1–7 | Cite as

Biological approach in nanobiotechnology – screening of four food pathogenic bacteria extract ability in extracellular biosynthesis of gold nanoparticles

  • Amir Rahimirad
  • Afshin JavadiEmail author
  • Hamid Mirzaei
  • Navideh Anarjan
  • Hoda Jafarizadeh-Malmiri
Original Article
  • 4 Downloads

Abstract

Gold nanoparticles (Au NPs) were hydrothermally synthesized at 121 °C and 1.5 bar for 15 min, using four foodborne pathogens extracts namely, Bacillus cereus, Escherichia coli, Staphylococcus aureus and Salmonella entericasubsp.enterica. Fourier transform infrared spectroscopy indicated that hydroxyl and amide groups were two main functional groups which those were existed in all provided bacterial extracts and had key roles in the reduction and stabilizing processes. Particle size, polydispersity index (PDI), zeta potential, broad emission peak (λmax) and concentration of fabricated Au NPs were assessed using UV-Vis spectrophotometer and dynamic light scattering (DLS) particle size analyzer. Results indicated that, synthesized Au NPs using S. aureus had minimum particle size (51.11 nm) and PDI (0.599), with zeta potential value of 15.3 mV, and concentration (0.04 ppm) values, which were more desirable as compared to those of synthesized Au NPs using other three bacterial extracts.

Keywords

Bacteria extract Extracellular synthesis Gold nanoparticles Hydrothermal method Pathogens 

Abbreviations

ANOVA

Analysis of variance

Au NPs

Gold nanoparticles

DDW

deionized distilled water

DLS

Dynamic light scattering

FT-IR

Fourier transform infrared

NPs

Nanoparticles

PDI

Polydispersity index

PSD

Particle size distribution

PTCC

Persian type culture collection

SPR

Surface Plasmon resonance

λmax

Broad emission peak

Notes

Acknowledgements

The authors appreciate the supports of Islamic Azad University-Tabriz branch to accomplish this research.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Institute of Molecular Biology, Slovak Academy of Sciences 2019

Authors and Affiliations

  1. 1.Department of Food Hygiene, Tabriz BranchIslamic Azad UniversityTabrizIran
  2. 2.Faculty of Chemical Engineering, Tabriz BranchIslamic Azad UniversityTabrizIran
  3. 3.Faculty of Chemical EngineeringSahand University of TechnologyTabrizIran

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