Cellulase-producing yeast isolated from fermented cocoa beans as biocontrol for pathogenic mold chocolate fruit collected from Sentul, Jawa Barat, Indonesia

Abstract

Mold is one of the microorganisms that can cause damage in chocolate fruit by producing phytopathogenic toxins. Until now, pesticides have been widely used for controlling postharvest loss in fruit. Yeasts can produce secondary metabolites, which can inhibit the growth of pathogenic mold. In this study, we isolate, identify, and apply yeasts isolated from fermented cocoa beans to control the growth of pathogenic mold in chocolate fruit collected from Sentul, Indonesia. This research includes yeast isolation using the dilution method with YMA medium, mold isolation using direct planting method on PDA medium, screening ability to produce cellulase using diffusion method on CMC medium, and in-vitro antagonist testing using dual culture method on PDA medium. The results showed that 128 yeast isolates and 37 mold isolates were obtained in this study. The results of screening representative cellulase capability of 77 yeast obtained 6 positive yeast isolates produced cellulase with the highest cellulolytic index of 0.23-0.30. The 6-yeast antagonism test with the highest cellulolytic index showed that C3.3.1 isolate had the best ability to inhibit pathogenic molds with 37.36% inhibitory power.

Antagonism of Rhizosphere Streptomyces yangpuensis CM253 against the Pathogenic Fungi Causing Corm Rot in Saffron (Crocus sativus L.)

“…A single colony of the activated biocontrol bacteria was selected and connected to the chitin assay plate, prepared as previously described by Lau et al [ 68 ]. Glucanase-, protease-, and cellulase assay plates were prepared as previously described by Putri et al [ 69 ], Prajapati et al [ 70 ], and Sukmawati et al [ 71 ], respectively. A transparent circle was indicative of the bacteria being able to produce the relevant degrading enzyme.…”

Phylloplane Yeasts on Cocoa and Their Abilities to Inhibit Phytophthora palmivora In Vitro

“…A 50 µL volume was used for growth in yeast malt agar (YMA) medium. Yeast strains were purified using streaking techniques on YMA media and then identified based on morphological characteristics such as color, shape, colony texture, colony edges, bud type, number of nuclei (Sukmawati et al 2024).…”

Level of Community Knowledge About the Use of Vitamin C as a Prevention of Covid-19 in X Urban Village, City of Tangerang Selatan

“…Berdasarkan laman resmi Corona Pemprov Banten, Kota Tangerang Selatan menjadi wilayah dengan kasus positif tertinggi dibandingkan tujuh wilayah lainnya di Provinsi Banten. Data dari Gugus Tugas COVID-19 di Kota Tangerang Selatan, kelima wilayah Kelurahan kelima menjadi zona merah dan salah satunya adalah Kelurahan X. Dan maraknya penggunaan vitamin C pada masa pandemi COVID-19 yang dapat menyebabkan penyalahgunaan dosis, sehingga menimbulkan efek samping yang tidak diinginkan (12) . Minimnya pemahaman tentang upaya pencegahan penyebaran COVID-19 juga akan mempengaruhi kepatuhan masyarakat dalam mencegah penyebaran COVID-10.…”