Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger

2018 ◽  
Vol 67 (2) ◽  
pp. 161-167 ◽  
Author(s):  
R.M. Saleh ◽  
S.A. Kabli ◽  
S.M. Al-Garni ◽  
M.A. Al-Ghamdi ◽  
A.M. Abdel-Aty ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Phenolic Content ◽  
Trichoderma Viride ◽  
Antimicrobial Activities ◽  
Antioxidant And Antimicrobial Activities

scholarly journals Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

2015 ◽  
Vol 18 (1) ◽  
pp. 5-9 ◽  
Author(s):  
Hoda Hanem Mohamed Fadel ◽  
Manal Gomaa Mahmoud ◽  
Mohsen Mohamed Selim Asker ◽  
Shereen Nazeh Lotfy
Keyword(s):  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Trichoderma Viride

scholarly journals Antioxidant and Antimicrobial Activities, and Phenolic Compounds of Selected Inula species from Turkey

2013 ◽  
Vol 8 (4) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Alper Gökbulut ◽  
Onural Özhana ◽  
Basri Satılmiş ◽  
Kadir Batçioğlu ◽  
Selami Günal ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Methanol Extracts ◽  
Plant Parts ◽  
Antimicrobial Potential ◽  
Phenolic Components ◽  
Antioxidant And Antimicrobial Activities

Three Inula species, I. viscosa, I. helenium ssp. turcoracemosa and I. montbretiana, collected from different locations of Anatolia were investigated for their antioxidant and antimicrobial potential, and their total phenolic content and phenolic composition. Antioxidant activities of various extracts of the plant parts were measured using DPPH radical scavenging and ABTS assays. Antimicrobial potential of methanol extracts of the plant parts was determined by the agar dilution method against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Candida tropicalis. All the extracts were more active against Gram-positive bacteria and yeasts than Gram-negative bacteria. The extracts exhibited antioxidant and antimicrobial activities in different concentrations. Total phenolic concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard. The total phenolic content varied widely in different parts of the three tested Inula species, ranging from 21.1 ± 0.8 to 190.9 ± 6.1 mg GAE/g extract. Phenolic components, such as chlorogenic acid, caffeic acid, rutin, myricetin, quercetin, luteolin and kaempferol were quantified by HPLC-DAD in the methanol extracts of the Inula species. It was obvious that the antioxidant and antimicrobial properties of the plants were due to the phenolics.

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