Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production

Moulia, Mona Nur; Setyabudi, Sigit; Salleh, Baharuddin; Rahayu, Endang Sri

doi:10.22146/jifnp.115

Cited by 5 publications

(2 citation statements)

References 18 publications

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“…The sequence comparison is carried out by performing the alignment of all sequences. The alignment aims to determine the homology level of the isolates DNA-base sequence using the control species (Moulia, 2014). Based on the phylogenetic tree, P. K1, P. K2 and EPBj II.…”

Section: Molecular Identificationmentioning

confidence: 99%

The Potential of Nutmeg’s Microbes (Myristica fragrans Houtt.) as Antagonistic Agents against Rigidoporus microporus

Susilowati

Rahayuningsih

Sofiana

et al. 2021

J. Lahan Suboptimal

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This study aimed to obtain yeast and bacteria from Myristica fragrans Houtt., which have the potential to produce chitinase enzymes with antagonistic ability against Rigidoporus microporous. Both microorganisms were extracted from the leaves and fruit of nutmeg. A total of 35 yeast and 29 bacterial isolates were obtained, with different morphological characters. The chitinolytic test was carried out qualitatively, and the parameters observed include the clear zones around the colony. A total of 4 bacterial isolates produced chitinase enzymes (BP 1.2.1, BP 2.1.1, EPBj II.K1, and EPBj II. K2) with a chitinolytic index of 3.92, 5.38, 2.00, and 1.66, respectively. Yeast isolates were negative for chitinase enzymes. The difference in index value indicated a variation in enzyme activity. The antagonist test was carried out using a dual culture method. A total of 1 yeast and 14 bacterial isolates inhibited the growth of R. microporous, and each has a different inhibitory zone. Based on the percentage of inhibition value, the highest percentage occurred in P.K1(41.1%), P. K2 (50%), dan EPBj II. K6 (42.2%). The antagonist test indicator includes the formation of inhibitory zones on the medium. Hemolysis test showed that yeast and bacteria are not able to break down blood cells in the medium. The molecular identification showed that P. K1 and P. K2 isolates were classified as Bacillus subtillis and EPBj II. K6 were identified as Bacillus aerius with 100% sequence homology and 99% bootstrap value respectively. These findings provided information about potential microbes that control white root fungus.

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Section: Molecular Identificationmentioning

confidence: 99%

The Potential of Nutmeg’s Microbes (Myristica fragrans Houtt.) as Antagonistic Agents against Rigidoporus microporus

Susilowati

Rahayuningsih

Sofiana

et al. 2021

J. Lahan Suboptimal

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“…OTA is produced by some species of Aspergillus and Penicillium such as A. niger and P. citrinum [8,11]. OTA can contaminate chocolate products and is carcinogenic [12,13].…”

Section: Introduction mentioning

confidence: 99%

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin -Producing Fungi

Djaafar¹,

Palupi²,

Marwati³

et al. 2019

JAST-B

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Chocolate candy is a snack product that is liked by many people. The presence of mycotoxin producing fungi is a problem in chocolate product. The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture. The cocoa bean (47.5 kg) is fermented by adding L. plantarum HL-15 culture about 500 mL (10 10 CFU/mL) in the new and old fermentation box and in another new and old fermentation box without adding culture. Chocolate candy processing is done based on standard processing of chocolate candy. The results showed that the addition of L. plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy, reducing 1 log cycle from 1.7 × 10 3 to < 10 2 colony/g, while the addition of L. plantarum HL-15 culture in the old fermentation box is not effect. The average a w value of chocolate candy is 0.64 and pH value is 6.7. Fat content of chocolate candy is about 44.9%-46.2%.

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Crop molds and mycotoxins: Alternative management using biocontrol

et al. 2017

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Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production

Cited by 5 publications

References 18 publications

The Potential of Nutmeg’s Microbes (Myristica fragrans Houtt.) as Antagonistic Agents against Rigidoporus microporus

The Potential of Nutmeg’s Microbes (Myristica fragrans Houtt.) as Antagonistic Agents against Rigidoporus microporus

Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin -Producing Fungi

Crop molds and mycotoxins: Alternative management using biocontrol

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