@article {1411, title = {Culture of Lactic Acid Bacteria in Natural Environments Based on Dates}, journal = {Pharmacognosy Journal}, volume = {13}, year = {2021}, month = {May 2021}, pages = {675-681}, type = {Original Article}, chapter = {675}, abstract = {

Introduction: Lactic acid bacteria are used in the food industry and have restrictive criteria for probiotic potential. The most common growth media used for lactic acid bacteria is de Man, Rogosa, and Sharpe culture medium (MRS). Methods: In this study, three culture media were developed (date powder DP, date core DC and date core associated with lentils CL) based on locally available plant materials with a low market value to obtain a less expensive culture medium compared to the reference medium MRS for the growth of lactic acid bacteria. Four lactic strains were used (Lactobacillus acidophilus LbA-CECT4529, Lactobacillus plantarum LbP-CECT 748, Bifidobacterium animalis subsp lactis Bb12 and Bifidobacterium bifidum Bb 443). The growth and acidification kinetics of the tested strains were evaluated. The content sugar was determinate with HPLC. Results: All lactic bacteria were able to grow on all culture media, but the best results were obtained with MRS and DP media. No significant difference (p \<0.05) was observed between DP and MRS medium. The consumption of sugars and proteins in the DP medium was good with all tested bacteria (70.87 to 81.96\% and 71.42 to 80.90\%, respectively). After the analysis of sugar content of DP medium before and after fermentation with high-performance liquid chromatography (HPLC), fructose was the only sugar detected (45.28μg/ml {\textpm} 0.24). After fermentation, 83\% of fructose was consumed by Bb12. Conclusion: The present data allow us to conclude that date medium promotes the growth of lactic bacteria and can be considered as MRS standard medium substitute.

}, keywords = {Dates, Fermentation, Lactic acid bacteria, Medium, MRS}, doi = {10.5530/pj.2021.13.86}, author = {Soumia KEDDARI and Mokhtaria Yasmina BOUFADI and Meriem MOKHTAR and Djahira HAMED} } @article {718, title = {Isolation of Kojic Acid Producing Mold using Complex Carbon Sources}, journal = {Pharmacognosy Journal}, volume = {10}, year = {2018}, month = {August 2018}, pages = {1089-1092}, type = {Original Article}, chapter = {1089}, abstract = {

Introduction: An independent effort in term of pharmaceutical raw materials procurement in Indonesia, especially skin brightening agent, is required due to the high demand of brightening skin care product. One of the skin brightening agent widely used in cosmetic skin care formulations is kojic acid. This study aimed to obtain the isolate of kojic acid producing mold from nature and its optimum fermentation condition by using various complex carbon substrates. Methods: Aspergillus oryzae was used as reference. The isolates of fungi were screened with different substrates variation, namely sucrose, corn starch, cassava starch, and cellulose hydrolysate. Then, each of culture was dripped with FeCl3 1\% and the most brownish-red color formed was selected as mold and media for further process. The preculture of selected isolate and A. oryzae, were inoculated into 100 ml of fermentation media respectively and incubated at room temperature, 180 RPM for 10 days. The concentration of substrate was varied to 5, 7.5, and 10\%. The levels of kojic acid were determined by TLC densitometry with UV detector at 318 nm. Results: IHJ2K isolate in corn starch-yeast extract was selected as the best mold and media. However, the highest level of kojic acid was produced by Aspergillus oryzae with 10\% of substrate, with kojic acid concentration of 5.22 g/L. The most efficient fermentation was obtained from A. oryzae with 7.5\% of substrate, with the obtained yield of 0.53 g/g. Conclusion: Potential kojic acid producing mold namely IHJ2K was successfully isolated. The selected carbon source for optimum kojic acid fermentation condition with IHJ2K isolate was corn starch combined with yeast extract, KH2PO4, and Mg2SO4.7H2O.

}, keywords = {Aspergillus oryzae, Complex carbon, Fermentation, Kojic Acid, Mold, TLC Densitometry}, doi = {xx10.5530/pj.2018.6.184}, author = {Ines Dawiyah Suwarjo and Adnina Fithra Azzahra and Herman Suryadi} }