Enhanced Antimicrobial Effect of Yeast Mediated Silver Nanoparticles Synthesized From Baker’s Yeast

   In recent science Nanotechnology is a burning field for the researchers. To meet the requirements and growing technological demand, there is a need to develop an eco-friendly approach. In the present effort, the baker’s yeast (Saccharomyces cerevisiae) has been taken in order to assess its potential as putative candidate fungal genera for the transformation of silver nanoparticles. Silver nanoparticles were successfully synthesized from Saccharomyces cerevisiae by green synthesis method. The formation of silver nanoparticles and the concentration of yeast extract required to produce yeast mediated silver nanoparticles with no aggregation was found out by UV-Visible spectroscopic analysis. The detailed characterization of the Ag NPs was carried out using Scanning Electron Microscopy (SEM), and FTIR. From the UV-visible spectroscopy, the maximum absorption peak was found at 440 nm. From the SEM images, it is confirmed that the sample contains spherical silver nanoparticles at a range of 10 to 60 nm. The silver nanoparticles are crystalline in nature, which was confirmed by the FT-IR peak at 518 cm-1 corresponding to the Ag vibration present in crystalline structure. The water filtration system depicted 5 log reduction for AgNPs [99.99% reduction]. The antibacterial activity of silver nanoparticles was determined by well diffusion method, and found that silver nanoparticles have significant antibacterial activity against E. coli with an inhibition zone of 2.1cm. The MIC test was performed to test the inhibitory concentration of AgNPs against the pathogens and was found to be 40 µg ml-1 for E.coli and comparatively higher for other microorganisms.