Senyawa antimikroba dapat menghamba

Senyawa antimikroba dapat menghambat pertumbuhan kapang, kamir,dan bakteri perusak dan patogen pangan baik Gram negatif maupun Gram positif. Bakteri Gram positif lebih sensitif terhadap senyawa antimikroba dibandingkan dengan bakteri Gram negatif (Dorman dan Deans, 2000). Hal ini dapat disebabkan oleh perbedaan susunan dinding sel. Dinding sel bakteri Gram positif 90% terdiri atas lapisan peptidoglikan, selebihnya adalah asam teikoat dan memiliki struktur lapis tunggal, sedangkan bakteri Gram negatif komponen dinding selnya mengandung 20-50% peptidoglikan, selebihnya terdiri dari protein, lipopolisakarida, dan lipoprotein serta memiliki struktur multilapis (multilayer). Selain itu, bakteri dalam bentuk sel vegetatif juga lebih rentan terhadap aktivitas antimikroba dalam rempah-rempah dibandingkan dalam bentuk sporanya.

Results (English) 1:

Antimicrobial compound can inhibit the growth of mold, bacteria, and destroyer kamir and food pathogens both Gram negative and Gram positive. Gram-positive bacteria are more sensitive to antimicrobial compounds in comparison with gram-negative bacteria (Dorman and Deans, 2000). This can be caused by the difference in composition of the cell wall. Cell walls of Gram-positive bacteria 90% composed of Peptidoglycan layer, the rest is teikoat acid and has a single tier structure, whereas a gram-negative cell wall components contain 20-50% of the rest consists of Peptidoglycan, protein, lipopolysaccharide, lipoprotein and as well as have the structure multilapis (multilayer). In addition, bacteria in the form of vegetative cells are also more susceptible to the antimicrobial activity of spice in comparison in the form of sporanya.

Results (English) 2:

Antimicrobial compounds can inhibit the growth of mold, Kamir, and the destruction of bacteria and food pathogens both Gram negative and Gram positive. Gram-positive bacteria are more sensitive to antimicrobial compounds in comparison with Gram-negative bacteria (Dorman and Deans, 2000). It can be caused by differences in the composition of the cell wall. The cell wall of Gram-positive bacteria 90% consists of layers of peptidoglycan, the rest is teikoat acid and has a single layer structure, whereas Gram-negative bacteria cell wall component containing 20-50% peptidoglycan, the rest consists of protein, lipopolysaccharide, and lipoprotein structures, multilapis ( multilayer). In addition, the bacteria in the form of vegetative cells are also more susceptible to the antimicrobial activity of a spice than in the form of spores.