Mycobiology.  2015 Dec;43(4):415-422. 10.5941/MYCO.2015.43.4.415.

Functional Properties of Filamentous Fungi Isolated from the Indonesian Fermented Dried Cassava, with Particular Application on Poultry

• Sugiharto
• Yudiarti T
• Isroli I

• KMID: 2312845
• DOI: http://doi.org/10.5941/MYCO.2015.43.4.415

Abstract

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH 3 and 8 or in PDA supplemented with bile salt up to 0.8%. After soaking for 8 hr, the survival rate of A. charticola in the simulated gastric juice (pH 2) and bile solutions (2% bile salt) was lower than that of R. oryzae. A. charticola and R. oryzae exhibited strong antioxidant activities. Compared to unfermented cassava pulp (control), the fibre content of cassava pulp tended to be lower after fermentation with A. charticola for 14 days. The populations of A. charticola and R. oryzae were significantly higher in fermented cassava pulp than in unfermented one. Coliform was higher in cassava pulp fermented with R. oryzae or A. charticola + R. oryzae compared to control after 7 days of fermentation, however, the bacteria were not different between A. charticola-fermented cassava pulp and control. Lactic acid bacteria (LAB) were higher in A. charticola- and R. oryzae-fermented cassava pulp than those in control, however, no difference of LAB was observed between A. charticola + R. oryzae-fermented cassava pulp and control. In conclusion, A. charticola exhibited antibacterial, antifungal and antioxidant activity, gastrointestinal persistence and fermentative capacity that may be beneficial for poultry industry.

Keyword

Acremonium charticola; Fermentative capacity; Probiotic activity; Rhizopus oryzae

MeSH Terms

Acremonium
Agar
Aspergillus flavus
Bacteria
Bile
Escherichia coli
Fermentation
Fungi*
Gastric Juice
Glucose
Hydrogen-Ion Concentration
Lactic Acid
Manihot*
Oryza
Poultry*
Probiotics
Rhizopus
Solanum tuberosum
Survival Rate
Agar
Glucose
Lactic Acid