Indian Journal of Science and Technology
Year: 2016, Volume: 9, Issue: 22, Pages: 1-4
Mohd Alif Afife Dzulfakar, Noorhisham Tan Kofli* and Siti Masrinda Tasirin
Department of Chemical andProcess Engineering,
*Author For Correspondence
Noorhisham Tan Kofli
Department of Chemical andProcess Engineering
Backgraound/Objectives: During the production of bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the lactic acid bacteria (LAB), the diluted samples were spread on the M17 media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of bedak sejuk.
Keywords: Enzymes, Fermentation, LAB, Natural Product, Yeast
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