Efek penghambatan terhadap pertumbu

Efek penghambatan terhadap pertumbuhan mikroba oleh suatu jenis rempah-rempah bersifat khas. Hal ini disebabkan oleh perbedaan kandungan dan jenis senyawa antimikroba dalam setiap rempah-rempah. Komponen minyak atsiri yang terkandung dalam rempah-rempah memiliki aktivitas antimikroba yang dapat menghambat atau membunuh mikroba (Dorman dan Deans, 2000).

Results (English) 1:

Microbial growth inhibitory effects by a kind of spices are typical. This is caused by the difference of the content and the type of antimicrobial compounds in any spice. The components of the essential oils contained in the spices have antimicrobial activity that can inhibit or kill microbes (Dorman and Deans, 2000).

Results (English) 2:

The inhibitory effect on the growth of microbes by a kind of spice is distinctive. This is caused by differences in the content and type of antimicrobial compounds in each spice. Components of essential oils contained in herbs have antimicrobial activity can inhibit or kill microbes (Dorman and Deans, 2000).