Fermented tilapia (Tilapia nicoliticus) is one of the famous fermented food in Malaysia.
Lactic acid bacteria (LAB) which well known as GRAS (Generally Regarded as Safe) are
present in most fermented foods and they are well-known non-pathogenic bacteria that
play an important role in everyday life. Apart from LAB, spices have also been used for
centuries across different regions of the world to improve aroma, flavour and food
preservative. This research was aimed to explore a potential natural food preservative
using LAB isolated from fermented Tilapia nicoliticus incorporated with various spices
(9% turmeric, 6% chilli and 9% black pepper) against foodborne pathogens. The isolation
of LAB in different media (MRS, MRS+CaCO3, M17 and Tomato Juice Agar) showed the
highest LAB count on day-9 and day-15 during the fermentation period in fermented
Tilapia incorporated with black pepper, turmeric and chilli. The highest antimicrobial
activity by LAB against Bacillus cereus was observed in fermented tilapia incorporated
with black pepper. On the other hand, fermented fish incorporated with chilli showed the
highest antimicrobial activity against Staphylococcus aureus, Escherichia coli and
Salmonella enterica serovar Typhimurium. Higher antimicrobial activity was detected in
fermented Tilapia in the presence of LAB together with the spices, in comparison to the
presence of LAB alone, suggesting synergistic effects between LAB in fermented fish
with spices could enhance stronger antimicrobial activities against food pathogens and
therefore, served as a natural food preservative.
Aims: Brewer's rice is one of the by-products from rice processing industry that is rich in bioactive compounds but currently underutilized. Exploitation of agro-industrial by-products as substrates in solid-state fermentation processes provides value-addition to these underutilized by-products. The purpose of this research is to evaluate the potentiality of brewer's rice as a source of cosmeceutical or cosmetic bio-ingredient by utilizing solid-state fermentation process. Methodology and results: Brewer's rice was submitted to solid-state fermentation with Aspergillus oryzae from MARDI's Collection of Functional Food Culture (CFFC). Extracts of unfermented and fermented brewer's rice were later subjected to determination of biological content and biological activities, as well as measurement of their phenolic and organic acids content. The extract of fermented brewer's rice exhibited an increase in total phenolic and total flavonoid content and showed enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging and ferric-reducing activities. Additionally, it was also found that the tyrosinase and elastase inhibition activities of fermented brewer's rice extract is significantly higher with nearly 7-and 57-fold, respectively, than the unfermented extract. Ferulic and kojic acidtwo of the most important compounds in cosmeceutical formulations, were also detected in fermented brewer's rice extract. Conclusion, significance and impact of study: Antioxidant, anti-pigmentation and anti-wrinkle properties of brewer's rice were successfully enhanced by fermentation with A. oryzae. Fermented brewer's rice extract has high potential to be developed as functional bio-ingredient for cosmeceutical as well as nutraceutical products.
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