Image of Pengaruh Suhu, pH, Enzim dan Surfaktan terhadap Plantarisin F Rekombinan Enkapsulasi sebagai Antibakteri Staphylococcus aureus dan Salmonella typhi

Publikasi Staf Biotek

Pengaruh Suhu, pH, Enzim dan Surfaktan terhadap Plantarisin F Rekombinan Enkapsulasi sebagai Antibakteri Staphylococcus aureus dan Salmonella typhi



Staphylococcus aureus causes diarrhea, which is one of the main cause of infant mortality, where as Salmonella typhi causes typhoid fever with the incidence rate of 180/100,000/year. Plantarisin F is an antimicrobial peptide that can inhibit the growth of S. aureus and S. typhi. The aim of this study is to determine the effect of temperature, pH, enzymes, and surfactants of encapsulated F recombinant plantarisin. Plantarisin F (1.61%) encapsulated with maltodextrin (5.36%) and skim milk (2.68%) using the spray dry with inlet temperature 150ºC produced particles that are generally spherical with a rough texture, range in size, yield 25.03%, and had good antibacterial activity against S. aureus and S. typhi. The antibacterial activity plantarisin F encapsulated is not affected by the treatment temperature (40ºC-100ºC), pH (2-12), enzyme (proteinase-K, catalase, lysozyme, pepsin, trypsin), dan surfaktan (SDS, urea, triton X-100, PMSF, EDTA) treatment.

(Ludya/Pustakawan)


Ketersediaan

Tidak ada salinan data


Informasi Detil

Judul Seri
Jurnal Biologi Indonesia
No. Panggil
-
Penerbit Pusat Penelitian Biologi LIPI. : Cibinong, Bogor.,
Deskripsi Fisik
Vol. 14 (1): 61-71
Bahasa
Indonesia
ISBN/ISSN
0854-4425; E-ISSN 23
Klasifikasi
NONE
Tipe Isi
text
Tipe Media
other
Tipe Pembawa
online resource
Edisi
-
Subyek
Info Detil Spesifik
-
Pernyataan Tanggungjawab

Versi lain/terkait

Tidak tersedia versi lain


Lampiran Berkas



Informasi


DETAIL CANTUMAN


Kembali ke sebelumnyaXML DetailCite this