Fig. 2. Surface tension on actinomycetes isolates growing on glycerol, n-hexane and molase substrate media
Published: 25 October 2019| Version 2 | DOI: 10.17632/jvbcp22w43.2
Contributor:
Achmad ArifiyantoDescription
The resulting free cell supernatant is measured by its surface tension value using a Du Nouy tensiometer at room temperature. The results of surface tension measurements and a decrease in the value of the surface tension to the control can be seen in Fig 2. The value of the surface tension measured at day 0 (control) and day 7). The decrease in surface tension is caused by the presence of biosurfactants in the supernatant produced by bacterial isolates during the growth process.
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Microbiology, Applied Microbiology, Bioremediation, Biofilms, Antimicrobial Agent, Antimicrobial Polymer, Antimicrobial Screening, Antimicrobial, Surface Tension Characterization for Food