Effect of Fermentation Time on Antibacterial Activity of Fermented Red Rice Bran by Rhizopus oryzae in Inhibiting Staphylococcus aureus and Escherichia coli

DOI

10.2991/978-94-6463-148-7_19How to use a DOI?

Keywords

Rice Bran; fermentation; Rhizopus oryzae; antibacterial

Abstract

Rice bran is a by-product of the rice milling process which is rich in nutrients and bioactive compounds such as flavonoids, alkaloids, triterpenoids, and so on. Pigmented rice bran such as red rice bran is richer in bioactive compounds because it contains anthocyanin compounds. The number of bioactive components found in red rice bran can be used as an antibacterial. Fermentation with the fungus Rhizopus oryzae can increase the content of active compounds in rice bran. The purpose of this study was to determine the effect of variations in fermentation time on the antibacterial activity of red rice bran fermented with Rhizopus oryzae. Red rice bran of Inpari 24 variety was prepared and fermented with variations of 3, 4, 5, and 6 days of fermentation at 37 ℃. The fermented bran was extracted by maceration method using ethanol solvent. The bran extract obtained was then analyzed for its antibacterial activity using the agar diffusion method. The test bacteria used were Stapylococcus aureus and Escherichia coli bacteria. The average results of the largest antibacterial activity test were 2.53 mm for S. aureus and 3.90 mm for E. coli. Based on the One way statistical test (ANOVA) it was found that the variation in fermentation time had an effect on the inhibition zone produced in the antibacterial activity test of S. aureus and E. coli.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Akyunul Jannah
AU  - Anik Maunatin
AU  - Aisyah Ainur Rachma
PY  - 2023
DA  - 2023/05/29
TI  - Effect of Fermentation Time on Antibacterial Activity of Fermented Red Rice Bran by Rhizopus oryzae in Inhibiting Staphylococcus aureus and Escherichia coli
BT  - Proceedings of the 12th International Conference on Green Technology (ICGT 2022)
PB  - Atlantis Press
SP  - 180
EP  - 186
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-148-7_19
DO  - 10.2991/978-94-6463-148-7_19
ID  - Jannah2023
ER  -