Prelimanary observation on microbial population in the soaking water during bedak sejuk production

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

Research output: Contribution to journalArticle

Abstract

Backgraound/Objectives: During the production of bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the lactic acid bacteria (LAB), the diluted samples were spread on the M17 media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of bedak sejuk.

Original languageEnglish
Article number95240
JournalIndian Journal of Science and Technology
Volume9
Issue number22
DOIs
Publication statusPublished - 2016

Fingerprint

soaking
batch fermentation
molds (fungi)
lactic acid bacteria
water
fermentation
yeasts
agar
rice
tap water
cosmetics
chloramphenicol
smell
films (materials)
powders
ambient temperature

Keywords

  • Enzymes
  • Fermentation
  • LAB
  • Natural product
  • Yeast

ASJC Scopus subject areas

  • General

Cite this

@article{a1cd6ef1449747faa2cc76406805e262,
title = "Prelimanary observation on microbial population in the soaking water during bedak sejuk production",
abstract = "Backgraound/Objectives: During the production of bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the lactic acid bacteria (LAB), the diluted samples were spread on the M17 media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of bedak sejuk.",
keywords = "Enzymes, Fermentation, LAB, Natural product, Yeast",
author = "Dzulfakar, {Mohd Alif Afife} and {Tan Kofli}, Noorhisham and Tasirin, {Siti Masrinda}",
year = "2016",
doi = "10.17485/ijst/2016/v9i22/95240",
language = "English",
volume = "9",
journal = "Indian Journal of Science and Technology",
issn = "0974-6846",
publisher = "Indian Society for Education and Environment",
number = "22",

}

TY - JOUR

T1 - Prelimanary observation on microbial population in the soaking water during bedak sejuk production

AU - Dzulfakar, Mohd Alif Afife

AU - Tan Kofli, Noorhisham

AU - Tasirin, Siti Masrinda

PY - 2016

Y1 - 2016

N2 - Backgraound/Objectives: During the production of bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the lactic acid bacteria (LAB), the diluted samples were spread on the M17 media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of bedak sejuk.

AB - Backgraound/Objectives: During the production of bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the lactic acid bacteria (LAB), the diluted samples were spread on the M17 media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of bedak sejuk.

KW - Enzymes

KW - Fermentation

KW - LAB

KW - Natural product

KW - Yeast

UR - http://www.scopus.com/inward/record.url?scp=84977515115&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84977515115&partnerID=8YFLogxK

U2 - 10.17485/ijst/2016/v9i22/95240

DO - 10.17485/ijst/2016/v9i22/95240

M3 - Article

VL - 9

JO - Indian Journal of Science and Technology

JF - Indian Journal of Science and Technology

SN - 0974-6846

IS - 22

M1 - 95240

ER -