Functional properties of Saccharomyces kluyveri Y97-fermented solo black garlic

Setiyoningrum, Fitri; Priadi, Gunawan; Herlina, Nina; Solikhin, Akhmad; Lisani, Nurul

doi:10.13057/asianjagric/g020203

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…This was clearly seen at aging points of 14 and 21, where the antioxidant capacity value was 2 times greater than the unfermented solo black garlic (Table 1). The results of this study were in line with the research conducted by [19] which fermented solo black in a medium containing S. kluevery before the aging process.…”

Section: Antioxidant Capacitysupporting

confidence: 89%

Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae

Setiyoningrum¹,

Priadi²,

Afiati³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Several research report shown a fermentation could increase or produce a new compound in a material. Research of solo black garlic involved fermentation process of fresh garlic prior to aging process was limited. The aim of this research was to examine chemical properties of solo black garlic fermented in medium containing S. cerevisiae before its aged. The variance result shown that there was an interaction between fermentation and aging time on its antioxidant capacity, total flavonoids and total polyphenol significantly. The treatment of fermentation of fresh solo garlic in medium containing S. cerevisiae for 4 days and continued by aging for 21 days gave the best chemical properties on solo black garlic, with 95.88% of antioxidant capacity, 89.74 mg GAE/g of total flavonoid and 108.92 mg QE/g of total polyphenol. Comparing with control-without fermented by S. cerevisiae, those treatment gave a better chemical properties. Futhermore, profiling by LC-MS-QTOF revealed that several alkaloids, polyphenol and flavonoids compound was founded in those sample. Thatfindings indicate that fermented by S. cerevisiae prior to aging process could be considered for increasing of solo black garlic’s functional properties.

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Section: Antioxidant Capacitysupporting

confidence: 89%

Chemical properties of solo black garlic fermented by Saccharomyces cerevisiae

Setiyoningrum¹,

Priadi²,

Afiati³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Zone of inhibition antibacterial activity test ethanol extracts of bajakah bark with 3 replications. Fermentation affects the bioactive content, microbiological activity, and enzyme [18]. Based on the results obtained, the antibacterial activity of the fermented extract increased by 1.35 times compared to the nonfermented extract.…”

Section: Antibacterial Activity Testing Ethanol Extract Of Bajakah Barkmentioning

confidence: 97%

Optimization of Lactobacillus Plantarum Fermentation for Enhanced Phenolic Production From Extract of Bajakah Bark (Uncaria Nervosa) by Response Surface Methodology

ALMEIDA,

NARSA,

KUSUMA

et al. 2023

Int J App Pharm

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Objective: This research was purposed to optimize the fermentation medium and condition of Lactobacillus plantarum to enhance the production of phenolic compounds with the antibacterial activity tested against Propionibacterium acnes and the optimum conditions of bajakah bark fermentation using Response Surface Method (RSM) methods. Methods: The antibacterial activity test ethanolic extract of bajakah bark was assayed using the agar diffusion perforator method and fermentation method using L. plantarum. Measurement of phenolic content fermentation and without fermentation was done using the standard methods with gallic acid as standard. The optimum conditions of bajakah bark fermentation using RSM methods using Software Design Expert 10.0.0.1. Results: As the result, Response surface analysis revealed the optimum values of the tested significant variables for the production of phenolic were extracted in a concentration 40% (w/v) and 30% (w/v) sucrose for 3 d fermentation period. Under this optimal condition, the phenolic compounds were improved from 10.66 to 18.46 mg GAE/g extract. As well as the antibacterial activity of the fermented extract was increased by 1.35 times compared to the non-fermented extract. Conclusion: In summary that, the optimized fermentation condition could be helpful for the production of antibacterial metabolites from bajakah bark by L. plantarum.

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“…The term spontaneous fermentation of black garlic supported by Qiu et al (2018) has been succeeded isolating of 4 microbe genera: Thermus, Corynebacterium, Streptococcus, and Brevundimonas from black garlic procesed in the heating oven at 80 °C for 12 days on vacuum sealed bags. On the other hand, Setiyoningrum et al (2018) made black garlic through (unspontaneous) fermentation, inoculated with Saccharomyces kluyveri Y97. In this research, black garlic was made focus by spontaneous fermentation in a water bath.…”

Section: Introductionmentioning

confidence: 99%