Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial...

Area of Science:

• Biotechnology
• Microbiology
• Food Science

Background:

• Ginger is known for its bioactive compounds.
• Fermentation can alter and enhance the properties of plant-based materials.
• Solid-state fermentation (SSF) is an efficient biotechnological process.

Purpose of the Study:

• To evaluate the phenolic content of ginger fermented by Trichoderma spp.
• To compare phenolic content in fermented vs. unfermented ginger.
• To determine optimal conditions for enhancing phenolic compounds and bioactivity through SSF.

Main Methods:

• Solid-state fermentation (SSF) of ginger using Trichoderma spp.
• Extraction of phenolic compounds using methanol and water.
• Quantification of total phenolic content.
• Antioxidant activity assays (DPPH, ABTS).
• Antibacterial activity testing against human pathogens.
• Optimization of SSF parameters (incubation time, pH, temperature, moisture).

Main Results:

• SSF significantly increased total phenolic content in ginger compared to unfermented samples.
• Trichoderma viride yielded the highest phenolic content.
• Optimal conditions for phenolic production and β-glucosidase activity were identified: day 7, pH 6.0, 30°C, 30% moisture.
• Fermented ginger exhibited enhanced antioxidant potency.
• Significant antibacterial activity was observed against tested human pathogens.

Conclusions:

• This study is the first to report optimal SSF conditions for Trichoderma viride to enhance ginger's phenolic content and antioxidant capacity.
• The phenolic compounds in fermented ginger show potential as a dietary adjunct.
• Fermented ginger possesses properties suitable for use as an antibacterial agent.