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Biosynthesis of Metal and Oxide Nanoparticles Using Lactobacilli from Yoghurt and Probiotic Spore Tablets

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Biosynthesis of Metal and Oxide Nanoparticles Using Lactobacilli from Yoghurt and Probiotic Spore Tablets
Biotechnol. J. 2010, 5

DOI 10.1002/biot.200900221

www.biotechnology-journal.com

Research Article

Biosynthesis of metal and oxide nanoparticles using Lactobacilli from yoghurt and probiotic spore tablets
Anal K. Jha1 and K. Prasad2
1University 2University

Department of Chemistry, T.M. Bhagalpur University, Bhagalpur, India Department of Physics, T.M. Bhagalpur University, Bhagalpur, India

Green, low-cost, and reproducible Lactobacillus-mediated biosynthesis of metal and oxide nanoparticles are reported. Silver and titanium dioxide nanoparticles are synthesized using Lactobacillus sp. procured from yoghurt and probiotic tablets. The synthesis is performed akin to room temperature in the laboratory ambience. X-ray and transmission electron microscopy analyses are performed to ascertain the formation of metallic and oxide nanoparticles. Individual nanoparticles having the dimensions of 10–25 nm (n-Ag) and 10–70 nm (n-TiO2) are found. The mechanism involved for the synthesis of metallic and oxide nanoparticles has also been discussed.

Received 31 September 2009 Revised 28 November 2009 Accepted 24 December 2009

Keywords: Biosynthesis · Green approach · Nanobiotechnology · Nanomaterial · Nanoparticle

1 Introduction
Nature by dint of its diversity provides exponential possibilities in terms of endearing adaptability of its constituent cohorts. Bacteria make such an exciting category of microorganisms having naturally bestowed property of reducing/oxidizing metal ions into metallic/oxide nanoparticles thereby functioning as “mini” nanofactories [1, 2]. It is indeed their chemical constitutions (or metabolic status) which provides them strength to withstand even in environmentally extreme habitats. The non-pathogenic, gram positive, and mesophilic facultative anaerobe Lactobacillus, commonly used for curdling of milk, forms part of the beneficial community of microbes present in the human intestinal tract. Recent research into the interaction



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