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pH Impact on Antibacterial Production by Lactic Bacteria by Raka Al-Farisy is a document available to read on EtoBox.

This study examined the effect of pH on the production of antibacterial compounds by lactic acid bacteria isolated from duck guts. Three bacterial isolates (B2, B7, B8) were tested for their ability to produce antibacterial zones against Salmonella at pH levels ranging from 4-8. The largest antibacterial zones were produced by B7 at pH 6 (17.2 mm) and B8 at pH 6 (17.1 mm). B2 produced the largest zone at pH 7 (16.7 mm). In general, the isolates produced the largest antibacterial zones at pH 6-7, suggesting

Author

Raka Al-Farisy

Language

EN