This is the first report to investigate the optimal physiological conditions of solid-state fermentation (SSF) of ginger by Trichoderma viride for enhancing its phenolic content and antioxidant capacity. In addition, the phenolic compounds of fermented ginger could be potentially used as a dietary adjunct and an antibacterial agent.

The objective of the study was to compare the effect of irrigation by municipal water (MW) and sewage water (SW) on antioxidant and detoxifying capacities of some commercial Saudi date cultivars, Agwa, Anbr and Safawi (Phoenix dactyliferaL.).

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The influence of solid state fermentation (SSF) by Trichoderma spp. on the solubility, total phenolic content, antioxidant, and antibacterial activities of turmeric was determined and compared with unfermented turmeric. The solubility of turmeric was monitored by increase in its phenolic content. The total phenolic content of turmeric extracted by 80% methanol and water after SSF by six species of Trichoderma spp. increased significantly from 2.5 to 11.3-23.3 and from 0.5 to 13.5-20.4 GAE/g DW, respectively. The antioxidant activities of fermented turmeric were enhanced using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS), and ferric ion-reducing antioxidant power (FRAP) assays. The antibacterial activity of fermented turmeric against human-pathogenic bacteria Escherichia coli, Streptococcus agalactiae, Staphylococcus aureus, Entreococcus faecalis, Methicillin-Resistant S. aureus, Klebsiella pneumonia, and Pseudomonas aeruginosae showed a broad spectrum inhibitory effect. In conclusion, the results indicated the potentials of using fermented turmeric as natural antioxidant and antimicrobial material for food applications.

In the present study, the phenolic and flavenoid contents and antioxidant activity of orange, watermelon and banana peels were evaluated before and after solid state fermentation (SSF) by Trichoderma V6. The results indicated that the extraction by methanol gives high level of phenolic and flavenoid contents compared with water extract. Also, the SSF by Trichoderma V6 increased the phenolic and flavenoid contents of orange, watermelon and banana peels extracted by water and methanol compared with unfermented. The extraction of phenolic compounds by methanol gives high potent antioxidant activity using DPPH assay compared with water extract. The SSF by Trichoderma V6 decreased the IC 50 of DPPH of the phenolic compounds indicating the high potent antioxidant activity compared with unfermented phenolic compounds. In conclusion, Orange, watermelon and banana peels are considered good sources of natural antioxidant compounds suitable for food and pharmaceutical applications.

This study focus on the production of antibacterial compound from Trichoderma spp. Screening of antibacterial activities in some Trichoderma spp. was investigated using CYS80 medium. Trichoderma reesei and Trichoderma viride were highly effective toward humanpathogenic bacteria tested. T. viride and T. reesei were separately applied on Sephacryl S-200 column. Column fractions No. 56 to 64 for T. viride and fractions No. 57 to 66 for T. reesei had inhibitory effect against the most pathogenic bacteria examined. T. reesei and T. viride Sephacryl S-200 fractions with antibacterial activity were analyzed by Gas chromatography-mass spectrometry (GC-MS). The product with highest peak (95%), using different libraries, was kojic acid. The yield of kojic acid crystals from T. reesei and T. viride Sephacryl S-200 fractions were 3 and 5 g/L, respectively. Physical analysis of kojic acid with respect to UV, IR, 1HNMR analysis and melting point was examined. The minimum inhibitory concentration (MIC) of kojic acid and augmentin, as control, against human-pathogenic bacteria were evaluated. Kojic acid and augmentin showed a similar time-killing kinetics with human-pathogenic bacteria. The level of kojic acid increased with decreased level of reducing sugar during the growth of T. reesei and T. viride suggesting that the enzyme system for the synthesis of kojic acid found in the cell of these fungi.