Abstract
Monascus purpureus is one of the few types of edible fungi known for their abundant bioactivity. This research was aimed to investigate the antibacterial activity of Monascusfermented sorghum extract (MFSE). Three different solvents were used for extraction: ethyl acetate, ethanol, and water. Antibacterial activity was assessed by determining minimum inhibitory concentration (MIC). The broth microdilution method was used to determine the MIC of the extract against Staphylococcus aureus and Escherichia coli. Additionally, moisture content, color, and biomass of Monascus-fermented sorghum (MFS) were analyzed, along with the pigment and total phenolic content of MFSE. All obtained data were calculated for the mean. Antibacterial activity was observed in MFSE extracted with all three solvents, displaying MIC values of 0.018, 0.216, and 0.794 mg/L against S. aureus and 0.996, 1.205, and 1.138 mg/L against E. coli for ethyl acetate, ethanol, and water extract, respectively. The MFSE extracted with ethyl acetate exhibited the lowest MIC, indicating the highest antibacterial activity.
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