Pengaruh asam amino dan asam lemak terhadap aktivitas mikrobia nitrit
ABSTRACT The effects of amino acids licine, leucine and glycine as well as oleic, palmitic and stearic acids on the antimicrobial activities and analyses of sodium and potassium nitrites as preservatives have been investigated. The effects of such amino and fatly acids were carried out by determinin...
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[Yogyakarta] : Universitas Gadjah Mada
1988
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| Summary: | ABSTRACT
The effects of amino acids licine, leucine and glycine as well as oleic, palmitic and stearic acids on the antimicrobial activities and analyses of sodium and potassium nitrites as preservatives have been investigated.
The effects of such amino and fatly acids were carried out by determining the minimum inhibitory against Staphylococcus aureus of three days age with a total amount of /05 - 10c/ml, using a dilution method. A tryptone soya broth (TSB) medium was used for MIC determinations with no additions and with the addition of amino acids |
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