Abstract
In present study, antibacterial properties of leathers prepared by different tanning processes such as chromium, vegetable (Mimosa, Quebracho) and wet-white (Modified glutaraldehyde) were analyzed by qualitative and quantitative tests. Also, the surface morphology of leathers was imaged by Scanning Electron Microscopy (SEM). Staphylococcus aureus ATCC 33862, Escherichia coli ATCC 25922 and Bacillus cereus NRRL-B-3711 as test microorganisms were used. According to results, the antibacterial activity of the leather samples with treated vegetable (quebracho, mimosa) was higher than with treated chromium and wet-white. Moreover, the leathers with treated vegetable were effective against S. aureus . We considered that the antibacterial properties of leathers can be improved by various plant extracts. According to the SEM images, while there were small pores in the vegetable and wet-white tanned leathers, there were large pores in the chromium tanned leathers. SEM data were verified by imageJ analysis.
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