Antimicrobial Properties of Copper Nanoparticles and Amino Acid Chelated Copper Nanoparticles Produced by Using a Soya Extract

Table 1

Minimum inhibitory concentrations (MIC).

Sample	MIC copper (mM)
	Bacterial strains
	E. coli; (ATCC 25922)	S. aureus; (ATCC 29213)	E. faecalis; (ATCC 29212)
Soybeans extract	—	—	—
Ionic solution of Cu	20 ± 0	20 ± 0	20 ± 0
Copper-amino acids chelate	10 ± 0	10 ± 0	5 ± 0
Copper nanoparticles	40 ± 0	40 ± 0	20 ± 0
EDTA-copper chelate	20 ± 0	20 ± 0	20 ± 0
EDTA solution	40 ± 0	40 ± 0	40 ± 0

antibacterial activity was not found with the mM concentrations used in this work.