الفهرس 
Title : Antimicrobial Activity of Zinc Nanoparticles against some Food Borne Microorganisms
ContentsOnly 14 pages are availabe for public view
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Abstract
This study aims to synthesize zinc oxide nanoparticles from Aspergillus terreus using the biological technique and evaluated for their antimicrobial activity against some food-borne microorganisms including (Gram+ve and Gram-ve bacteria) and filamentous fungi, Aspergillus fumigatus, A. niger, Fusarium verticillioides and Penicillium sp using agar plate diffusion method.The results showed that ZnONPs have a remarkable inhibition effect on the growth of tested bacteria and fungi. Maximum inhibition was observed at the concentration of 100 og/ml. Enzyme activities (amylase, protease and lipase) were significantly decreased by increasing the concentration of ZnONPs. It was interesting to note that the production of amylase by P. aeruginosa was nil.The obtained data of DNA showed that ZnO nanoparticles had a damaging effect on the total genomic DNA of the tested bacteria. Total microbial populations were significantly reduced when the plant seeds (beans, maize and pea) were treated with ZnONPs and stored for 30 days at room temperature. Therefore, zinc oxide nanoparticles were used as a preservative food material to increase the shelf life of food