Synthesis of Metal Nanoparticles by Bacteria

Authors

  • Fikriye Alev Akçay Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 54187 Serdivan/Sakarya
  • Ayşe Avcı Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 54187 Serdivan/Sakarya

DOI:

https://doi.org/10.24925/turjaf.v6i4.408-414.1803

Keywords:

Biosynthesis, Metallic nanoparticles, Green technology, Bacillus, Nitrate reductase

Abstract

Metal particles reduced to nano size by nanotechnological methods are confronted in many different fields such as biomedical and physicochemical, pharmaceutical, electric-electronic, automotive and food industries. Nanoparticles can be produced using chemical, physical and biological methods, of which chemical processes are in common use. However, physical and chemical methods are not environmentally friendly and economical because they require the use of high temperature, high pressure and toxic chemicals. For this reason, interest in the production of metal nanoparticles by biological methods, also called green technology, an environmentally friendly and sustainable approach, has increased in recent years. With some plant extracts and intracellular and extracellular secretions of microorganisms, some reduction reactions take place and metal nanoparticles are produced. Bacteria have been actively involved in nanotechnology in recent years due to their diversity in nature, their ease of isolation, and ease of nanoparticle synthesis. In this article, production and application of metal nanoparticles by using bacterial methods have been reviewed.

Author Biographies

Fikriye Alev Akçay, Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 54187 Serdivan/Sakarya

Gıda Mühendisliği Bölümü

Ayşe Avcı, Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 54187 Serdivan/Sakarya

Gıda Mühendisliği Bölümü

Published

10.04.2018

How to Cite

Akçay, F. A., & Avcı, A. (2018). Synthesis of Metal Nanoparticles by Bacteria. Turkish Journal of Agriculture - Food Science and Technology, 6(4), 408–414. https://doi.org/10.24925/turjaf.v6i4.408-414.1803

Issue

Section

Agriculture and Environment