Microbial population and degradation on rice granules during fermentation of Bedak sejuk

Mohd Alif Afife Dzulfakar, Noorhisham Tan Kofli, Siti Masrinda Tasirin

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Bedak sejuk is a traditional fermented rice based cosmetic used by women in Malaysia. To date, the production of both homemade and commercial bedak sejuk depends on natural fermentation without using starter cultures. Here, we monitored the microbial population and evaluate the degradation of rice starch in the initial batch fermentation of bedak sejuk. Bedak sejuk sample was prepared by natural fermentation of local rice grains (5% broken). The microbial population changes and degradation of rice starch were analysed for two weeks. Within two weeks, the total microbial, anaerobic bacteria, yeast and mould count increased while coliforms count decreased. The total microbial, anaerobic bacteria, yeast, mould and coliform counts were 11.44±0.54, 6.14±0.27, 2.78±0.22, 1.31±0.19 and 1.24±0.13 log CFU/mL, respectively. The liquefaction activity of α-amylase was higher on the second day (42.3±0.6 µg/min/g) but after that it declined. Total carbohydrate decreased from 80.8 to 80.1 % while reducing sugar of the rice granules and in fermented supernatant increased from 0.02 to 0.15 % and 0.03 to 0.92 g/L, respectively. While the degree of hydrolysis shows an increase but the increment was low. From the scanning electron microscope pictures, the rice grains still retained their whole figures but the fermented starch lost their surface smoothness. Taken together, our results suggest that the changes of microbial population affected the rice starch during the natural fermentation.

Original languageEnglish
Pages (from-to)513-518
Number of pages6
JournalJournal of Pure and Applied Microbiology
Volume9
Issue numberSpecial Edition 2
Publication statusPublished - 1 Jan 2015

Fingerprint

Fermentation
Starch
Population
Anaerobic Bacteria
Fungi
Yeasts
Malaysia
Amylases
Oryza
Cosmetics
Hydrolysis
Carbohydrates
Electrons

Keywords

  • Bedak sejuk
  • Lactic acid bacteria (LAB)
  • Natural fermentation
  • Rice starch
  • Yeast

ASJC Scopus subject areas

  • Biotechnology
  • Microbiology
  • Applied Microbiology and Biotechnology

Cite this

Microbial population and degradation on rice granules during fermentation of Bedak sejuk. / Dzulfakar, Mohd Alif Afife; Tan Kofli, Noorhisham; Tasirin, Siti Masrinda.

In: Journal of Pure and Applied Microbiology, Vol. 9, No. Special Edition 2, 01.01.2015, p. 513-518.

Research output: Contribution to journalArticle

@article{a73bcbecc09844f39d2891cccec6d879,
title = "Microbial population and degradation on rice granules during fermentation of Bedak sejuk",
abstract = "Bedak sejuk is a traditional fermented rice based cosmetic used by women in Malaysia. To date, the production of both homemade and commercial bedak sejuk depends on natural fermentation without using starter cultures. Here, we monitored the microbial population and evaluate the degradation of rice starch in the initial batch fermentation of bedak sejuk. Bedak sejuk sample was prepared by natural fermentation of local rice grains (5{\%} broken). The microbial population changes and degradation of rice starch were analysed for two weeks. Within two weeks, the total microbial, anaerobic bacteria, yeast and mould count increased while coliforms count decreased. The total microbial, anaerobic bacteria, yeast, mould and coliform counts were 11.44±0.54, 6.14±0.27, 2.78±0.22, 1.31±0.19 and 1.24±0.13 log CFU/mL, respectively. The liquefaction activity of α-amylase was higher on the second day (42.3±0.6 µg/min/g) but after that it declined. Total carbohydrate decreased from 80.8 to 80.1 {\%} while reducing sugar of the rice granules and in fermented supernatant increased from 0.02 to 0.15 {\%} and 0.03 to 0.92 g/L, respectively. While the degree of hydrolysis shows an increase but the increment was low. From the scanning electron microscope pictures, the rice grains still retained their whole figures but the fermented starch lost their surface smoothness. Taken together, our results suggest that the changes of microbial population affected the rice starch during the natural fermentation.",
keywords = "Bedak sejuk, Lactic acid bacteria (LAB), Natural fermentation, Rice starch, Yeast",
author = "Dzulfakar, {Mohd Alif Afife} and {Tan Kofli}, Noorhisham and Tasirin, {Siti Masrinda}",
year = "2015",
month = "1",
day = "1",
language = "English",
volume = "9",
pages = "513--518",
journal = "Journal of Pure and Applied Microbiology",
issn = "0973-7510",
publisher = "Journal of Pure and Applied Microbiology",
number = "Special Edition 2",

}

TY - JOUR

T1 - Microbial population and degradation on rice granules during fermentation of Bedak sejuk

AU - Dzulfakar, Mohd Alif Afife

AU - Tan Kofli, Noorhisham

AU - Tasirin, Siti Masrinda

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Bedak sejuk is a traditional fermented rice based cosmetic used by women in Malaysia. To date, the production of both homemade and commercial bedak sejuk depends on natural fermentation without using starter cultures. Here, we monitored the microbial population and evaluate the degradation of rice starch in the initial batch fermentation of bedak sejuk. Bedak sejuk sample was prepared by natural fermentation of local rice grains (5% broken). The microbial population changes and degradation of rice starch were analysed for two weeks. Within two weeks, the total microbial, anaerobic bacteria, yeast and mould count increased while coliforms count decreased. The total microbial, anaerobic bacteria, yeast, mould and coliform counts were 11.44±0.54, 6.14±0.27, 2.78±0.22, 1.31±0.19 and 1.24±0.13 log CFU/mL, respectively. The liquefaction activity of α-amylase was higher on the second day (42.3±0.6 µg/min/g) but after that it declined. Total carbohydrate decreased from 80.8 to 80.1 % while reducing sugar of the rice granules and in fermented supernatant increased from 0.02 to 0.15 % and 0.03 to 0.92 g/L, respectively. While the degree of hydrolysis shows an increase but the increment was low. From the scanning electron microscope pictures, the rice grains still retained their whole figures but the fermented starch lost their surface smoothness. Taken together, our results suggest that the changes of microbial population affected the rice starch during the natural fermentation.

AB - Bedak sejuk is a traditional fermented rice based cosmetic used by women in Malaysia. To date, the production of both homemade and commercial bedak sejuk depends on natural fermentation without using starter cultures. Here, we monitored the microbial population and evaluate the degradation of rice starch in the initial batch fermentation of bedak sejuk. Bedak sejuk sample was prepared by natural fermentation of local rice grains (5% broken). The microbial population changes and degradation of rice starch were analysed for two weeks. Within two weeks, the total microbial, anaerobic bacteria, yeast and mould count increased while coliforms count decreased. The total microbial, anaerobic bacteria, yeast, mould and coliform counts were 11.44±0.54, 6.14±0.27, 2.78±0.22, 1.31±0.19 and 1.24±0.13 log CFU/mL, respectively. The liquefaction activity of α-amylase was higher on the second day (42.3±0.6 µg/min/g) but after that it declined. Total carbohydrate decreased from 80.8 to 80.1 % while reducing sugar of the rice granules and in fermented supernatant increased from 0.02 to 0.15 % and 0.03 to 0.92 g/L, respectively. While the degree of hydrolysis shows an increase but the increment was low. From the scanning electron microscope pictures, the rice grains still retained their whole figures but the fermented starch lost their surface smoothness. Taken together, our results suggest that the changes of microbial population affected the rice starch during the natural fermentation.

KW - Bedak sejuk

KW - Lactic acid bacteria (LAB)

KW - Natural fermentation

KW - Rice starch

KW - Yeast

UR - http://www.scopus.com/inward/record.url?scp=84977545065&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84977545065&partnerID=8YFLogxK

M3 - Article

VL - 9

SP - 513

EP - 518

JO - Journal of Pure and Applied Microbiology

JF - Journal of Pure and Applied Microbiology

SN - 0973-7510

IS - Special Edition 2

ER -