Capsaicinmerupakan komponenperasa p

Capsaicin
merupakan komponenperasa pedas pada buah
cabai dan memiliki sifat antimikroba terhadap
bakteri melalui mekanisme perusakan membrane
(S. Calsamiglia 2007) . Senyawa ini dapat menghambat
proses anaerobic digestion karena secara
umum konsortium mikroba yang berperan dalam
proses tersebut adalah bakteri seperti misalnya
Clostridium sp.

Results (English) 1:

Capsaicinis komponenperasa spicy on fruitChili and have antimicrobial properties againstthe bacteria through the mechanism of destruction of the membrane(S. Calsamiglia 2007). These compounds may inhibitthe process of anaerobic digestion due toGeneral konsortium microbes play a role inthat process is the bacteria such asClostridium sp.

Results (English) 2:

Capsaicin
is the pungent komponenperasa on fruit
chili and has antimicrobial properties against
bacteria through the mechanism of destruction of the membrane
(S. Calsamiglia 2007). These compounds can inhibit
the process of anaerobic digestion because in
general microbial consortia involved in
the process are bacteria such as
Clostridium sp.