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.
Secara umum, capsaicinoids bersifat
menghambat proses pertumbuhan dan metabolisme
bakteri. Sehingga senyawa ini juga diindikasikan
akan menghambat proses produksi biogas
pada konsentrasi tertentu melalui mekanisme
perusakan membrane bakteri. Nilai konsentrasi
minimum capsaicinoids yang menyebabkan proses
penghambatan atau biasa disebut minimum
inhibitory concentrations (MICs) belum diketahui

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.In General, a capsaicinoids arehamper growth and metabolismbacteria. So this compound is also indicatedwill hamper the production of biogasat certain concentrations through mechanismsthe destruction of the bacterial membrane. The value of concentrationminimum process which causes a capsaicinoidsthe inhibition or commonly called minimuminhibitory concentrations (MICs) unknown

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.
Generally, Capsaicinoids is
inhibiting the growth and metabolism
of bacteria. So that this compound is also indicated
will hamper the process of biogas production
at certain concentrations through the mechanism of
destruction of the bacterial membrane. Concentration value
minimum Capsaicinoids that led to the
inhibition or so-called minimum
inhibitory concentrations (MICs) unknown