The Study of Antibacterial and Antioxidant Activities of Styrax Leaves Fermentation by Aspergillus niger

DOI

10.2991/978-94-6463-062-6_9How to use a DOI?

Keywords

Styrax leaves; Fermentation; Antioxidant; Antibacterial; Aspergillus niger

Abstract

Styrax leave is a part of Styrax plant that can be used as medicine because it contains potential antibacterial and antioxidant bioactive components. Fermentation has been known increasing antibacterial and antioxidant activity of herbal plants. Aspergillus niger is one of fermentation agents that can increase the activity of antibacterial and antioxidant from natural ingredients. Therefore, this study aimed to test the activity of antibacterial and antioxidant of Styrax leaves Fermentation by Aspergillus niger using Solid State Fermentation and Submerged Fermentation methods. Cultures of Aspergillus niger aged 32 h in concentration of 0.00192 g/mL was inoculated as much as 10% of working volume and was used for fermentation up to 56 h (logarithmic phase, L) and 64 h (stationary phase, S). The unfermented and fermented Styrax leaves were extracted with ethanol using maceration method. The total phenol content was increased significantly in submerged fermented styrax leaves until stationary phase to 40.834 ± 0.356 mg GAE/g. The antioxidant activity represented by IC₅₀ value with a significant increasing in styrax leaves fermented by submerged fermentation until stationary phase to value 50.2201 ± 2.2633. The test of antibacterial activity showed that submerged fermented of styrax leaves until stationary phase increased significantly the inhibitions diameter zone against Staphylococcus aureus and Pseudomonas aeruginosa to 29.167 ± 0.763 mm and 25.4 ± 0.360 mm, respectively. Based on this research, submerged fermented process until stationary phase is proven can increase antioxidant and antibacterial activity of styrax leaves.

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  - Sam Muehl Sejahtera Naiborhu
AU  - Adelina Manurung
AU  - Merry Meryam Martgrita
PY  - 2022
DA  - 2022/12/22
TI  - The Study of Antibacterial and Antioxidant Activities of Styrax Leaves Fermentation by Aspergillus niger
BT  - Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021)
PB  - Atlantis Press
SP  - 79
EP  - 87
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-062-6_9
DO  - 10.2991/978-94-6463-062-6_9
ID  - Naiborhu2022
ER  -