2014
DOI: 10.1007/s13197-014-1455-y
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The study of the antimicrobial activity of colloidal solutions of silver nanoparticles prepared using food stabilizers

Abstract: 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 inh… Show more

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Cited by 3 publications
(1 citation statement)
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“…Then, 3 wells of 7 mm diameter were made, distributed equidistantly in the Petri dish, and 20 µL of the AgNPs or EF was added. The plates were then incubated for 24 h at 37 • C; then, the inhibition zone was measured around the well using a vernier caliper [59].…”
Section: Antibacterial Activitymentioning
confidence: 99%
“…Then, 3 wells of 7 mm diameter were made, distributed equidistantly in the Petri dish, and 20 µL of the AgNPs or EF was added. The plates were then incubated for 24 h at 37 • C; then, the inhibition zone was measured around the well using a vernier caliper [59].…”
Section: Antibacterial Activitymentioning
confidence: 99%