daftar pustaka-15juni

Salmonella Shigella Agar(SS Agar) Composition per liter: Agar ............................................................................................ 13.5g Lactose ........................................................................................ 10.0g Bile salts........................................................................................ 8.5g Na2S2O3 ........................................................................................ 8.5g Sodium citrate ............................................................................... 8.5g Beef extract ................................................................................... 5.0g Pancreatic digest of casein............................................................ 2.5g Peptic digest of animal tissue ....................................................... 2.5g Ferric citrate.................................................................................. 1.0g Neutral Red ............................................................................... 0.025g Brilliant Green ......................................................................... 0.33mg pH 7.0 ± 0.2 at 25°C Source: This medium is available as a premixed powder from BD Di-agnostic Systems and Oxoid Unipath. Preparation of Medium: Add components to distilled/deionized water and bring volume to 1.0L. Mix thoroughly. Gently heat while stirring and bring to boiling. Do not autoclave. Cool to 45°–50°C. Pour into sterile Petri dishes in 20.0mL volumes. Allow the surface of the plates to dry before inoculation. Use: For the selective isolation and differentiation of pathogenic enteric bacilli, especially those belonging to the genus Salmonella. This medium is not recommended for the primary isolation of Shigella species. Lactosefermenting bacteria such as Escherichia coli or Klebsiella pneumoniae appear as small pink or red colonies. Lactose-non- fermenting bacteria—such as Salmonella species, Proteus species, and Shigella species—appear as colorless colonies. Production of H2S by Salmonella species turns the center of the colonies black. B. White. 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Aip 2011 Mempelajari Penggunaan Kultur Campuran Bakteri Asam Laktat dan Propionibacterium freudenreichii terhadap Mutu dan Sifat Anti Bakteri Produk Minuman Fermentasi Kacang Merah (Phaseolus vulgaris L.hi.) Serta Uji Pengaruh Ekstrak Kunyit (Curcuma longa L. http://repository.rbgsyd.htm. http://ejournal. 2002 http://www.state.ac.htm uji antibakteri salmonella dan kloramfenikol 2009. Karakteristik Ketahanan Bakteri Asam Laktat Indigenous Kefir Sebagai Kandidat Bakteri Probiotik Pada Kondisi Saluran Pencernaan in vitro.) Terhadap Pertumbuhan Bakteri Yang Diisolasi.daftar pustaka paku gajah http://tropicalplantbook.org/index.com/garden_plants/ferns/ferns_new/angiopteris_evec ta.id/jms/article/viewFile/19/16.php/bph/article/view/591/455.php/bk/article/view/253/222 http://jms.