Abstract
Patchouli (Pogostemon Cablin) is an aromatic herb plant. It is a very fragrant, bushy herb with soft oval leaves and square stems. Patchouli oil is widely used in food, pharmaceutical and cosmetic industries. The shade dried samples were kept at room temperature as treated with microbial culture Aspergillus foetidus, Penicillium citrinum and Trichosporon asteroides for 2, 4, 6 and 8 days along with fresh and control samples. The patchouli oil samples extracted during the study were also analyzed for its physico-chemical quality. The extracted oil samples have shown the values of physico-chemical parameter in the standard permissible range of patchouli oil except the oil extracted after 4 days of incubation with the culture Penicillium citrinum. The acid value increases beyond 4.0, which is not permissible range for the patchouli oil. Higher end analysis of the oil samples with GC-MS indicated the effect biotransformation efficiency of different microorganisms on the patchouli oil component.
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