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
Achmad Arifiyanto


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.



Universitas Lampung


Microbiology, Applied Microbiology, Bioremediation, Biofilms, Antimicrobial Agent, Antimicrobial Polymer, Antimicrobial Screening, Antimicrobial, Surface Tension Characterization for Food