Abstract
Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.
Publication Date
8-28-2018
First Page
105
Last Page
109
DOI
10.13652/j.issn.1003-5788.2018.08.021
Recommended Citation
Qiaoling, CHEN; Bisang, CHEN; Xiuting, WU; and Yuting, YOU
(2018)
"Preparation of eggshell-powder nanosilver and its antibacterial properties,"
Food and Machinery: Vol. 34:
Iss.
8, Article 21.
DOI: 10.13652/j.issn.1003-5788.2018.08.021
Available at:
https://www.ifoodmm.cn/journal/vol34/iss8/21
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