Abstract
The availability of bioactive compounds in rice bran can be increased through fermentation. This study aim to determine the effect of rice bran fermentation time by Rhizhopus Oryzae and rice bran extract concentration on antibacterial activity against Salmonella thypi. The time of rice bran fermentation were 5 and 7 days while as a control was rice bran without fermentation. Antibacterial test used the disk diffusion method with various concentrations of fermented and unfermented rice bran ethanol extracts which were 25%, 12.5% and 6.25% (w/v) as positive control using chloramphenicol and DMSO as negative control. The highest zone inhibitory analysis showed that the antibacterial activity of fermented rice bran extract for 5 days was 13.03 ± 3.08 mm, while for 7 days was 7.9 ± 3.44 mm and unfermented rice bran was 9.73 ± 1.1 mm. The results of this study showed that the fermented rice bran ethanol extract for 5 days had the highest antibacterial activity for inhibiting the growth of Salmonella thypi.
Published Version
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