Research Article
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.
|