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All Journal Jurnal Biologi Tropis Biosaintifika: Journal of Biology & Biology Education
Darmasiwi, Sari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Isolation and Identification of Fungi from Natural Fermentation of Guava Seeds Darmasiwi, Sari; Pahlevi, Reza Dwi; Setiadi, Chris Elian Beryl
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i3.7438

Abstract

Guava, a tropical fruit, is high in macro- and micronutrients. However, only 50% of the fruit’s parts are edible, while the peel and seeds are considered agro-industrial waste. Ruminants may benefit from the nutritional value of dehydrated guava seeds. Guava seeds processed by natural/spontaneous fermentation could boost amino acid content while also preventing antinutritional factors. However, more research is needed to determine the benefits and safety of using fermented guava seeds. The purpose of this study was to investigate fungi isolated from the natural/spontaneous fermentation of guava seeds. Guava seeds were fermented using sterile water and banana leaves, and incubated at 37 °C for 72 hours. Isolation was done on PDA medium for moulds and YMEA medium for yeast. The isolated fungi were characterized by their colony and cell morphology, as well as their physiological characteristics. Results showed that the yeasts from the genera Schizosaccharomyces, Pichia, and Cryptococcus were found to be primary microbes that play a role in the fermentation process, while the moulds from the Mucoraceae family are likely spoilage microbes that appear after the fermentation period.
Biopreservation Potential of Shimeji (Hypsizygus sp.) Mushroom Fermented with Bifidobacterium sp. InaCC B723 Maskuri, Hafidz Azhar; Aramsirirujiwet, Yaovapa; Kimkong, Ingorn; Darmasiwi, Sari
Biosaintifika: Journal of Biology & Biology Education Vol. 17 No. 1 (2025): April 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v17i1.4964

Abstract

Nowadays, mushrooms are widely consumed as a source of functional food and health, including the shimeji (Hypsizygus sp) mushroom. Fresh shimeji is highly perishable, mainly due to its high-water content, high respiration rate, and the presence of microflora. The objective of this research was to examine the potential of Bifidobacterium sp. as a starter for fermentation and bio preservation of Hypsizygus sp. In this study, Hypsizygus sp. was fermented with addition of Bifidobacterium sp. (107 CFU/ml), continued with incubation in room temperature 25±2 ̊C for 18 days. Fermented samples were then analyzed for the number of microbial populations including lactic acid bacteria (LAB), yeast, and Enterobacteriaceae using Total Plate Count; chemical quality of pH, lactic acid using titration, nitrite using spectrophotometry, and volatile compounds using GC-MS. During fermentation, the LAB population increased rapidly until it reached its peak population on the 3rd day. The rapid growth of LAB was followed by an increase in lactic acid content and a decrease in pH. Organic acids can control the growth of other microorganisms such as yeasts, molds, and Enterobacteriaceae while preventing the damage and decay of mushrooms. GC-MS analysis of fermented mushroom extract exhibited major bioactive compounds of butanoic acid (14,25%), Hydroperoxide, 1-methylpentyl (10,01%), and n-hexadecanoid acid (9,756%). This research was the first report on the use of Bifidobacterium sp. for Hypsizygus sp. fermentation, with potential to be applied as a bio-preservation method of edible mushrooms with enhanced characteristics which can be applied to the wider community.
Co-Authors Aramsirirujiwet, Yaovapa Kimkong, Ingorn Maskuri, Hafidz Azhar Pahlevi, Reza Dwi Setiadi, Chris Elian Beryl