Uji Aktivitas Antijamur Isolat Bakteri Asam Laktat Dari Fermentasi Sirup Beras Merah Terhadap Candida Albicans Dan Pityrosporum Ovale
Keywords:
Lactic acid Bacteria, red rice fermentation, Candida albicans, Pityrosporum ovale, antifungal
Abstract
Lactic acid bacteria (LAB) are known to produce various bioactive metabolites with potential antifungal activity. However, the effectiveness of LAB derived from red rice syrup fermentation against pathogenic fungi has not been extensively studied. This reseach aimed to investigate the antifungal activity of LAB isolates from red rice syrup fermentation against Candida albicans and Pityrosporum ovale. The assay was conducted using the disk diffusion method. Ten LAB isolates were tested for their antifungal activity. Ketocolazole 2% cream was used as the positive control, while distilled water served as the negative control. The results showed that none of LAB isolates were able to inhibit the growth of C. albicans. In contrast, four LAB isolates (SBM 6, SBM 7, SBM 8, and SBM 9) exhibited antifungal activity against P. ovale and produced inhibition zones. The antifungal activity of LAB isolates from red rice syrup appeared to be selective and strain-dependent, indicating their potential as natural antifungal agents, particularly for managing skin disorders caused by Pityrosporum ovale.
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References
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Raj, R., Shams, R., Pandey, V. K., Dash, K. K., Singh, P., & Bashir, O. (2023). Barley phytochemicals and health promoting benefits: A comprehensive review. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100677
Salazar, S. B., Simões, R. S., Pedro, N. A., Pinheiro, M. J., Carvalho, M. F. N. N., & Mira, N. P. (2020). An overview on conventional and non-conventional therapeutic approaches for the treatment of candidiasis and underlying resistance mechanisms in clinical strains. In Journal of Fungi (Vol. 6, Issue 1). MDPI AG. https://doi.org/10.3390/jof6010023
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. In Fermentation (Vol. 6, Issue 4). MDPI AG. https://doi.org/10.3390/fermentation6040106
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Yang, Y. L., Xiang, Z. J., Yang, J. H., Wang, W. J., Xu, Z. C., & Xiang, R. L. (2021). Adverse Effects Associated With Currently Commonly Used Antifungal Agents: A Network Meta-Analysis and Systematic Review. In Frontiers in Pharmacology (Vol. 12). Frontiers Media S.A. https://doi.org/10.3389/fphar.2021.697330
Zhu, S., Hu, S., Yuan, L., Luo, J., Ouyang, L., Feng, J., Li, X., & Zhou, J. (2023). Pretreatment process of rice syrup production and analysis of physicochemical properties. CYTA - Journal of Food, 21(1), 133–140. https://doi.org/10.1080/19476337.2023.2168302
Abdul Hakim, B. N., Xuan, N. J., & Oslan, S. N. H. (2023). A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry. In Foods (Vol. 12, Issue 15). Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390/foods12152850
Budhwar, S., Sethi, K., & Chakraborty, M. (2020). Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains. In Food Production, Processing and Nutrition (Vol. 2, Issue 1). BioMed Central Ltd. https://doi.org/10.1186/s43014-020-00026-w
Chen, H., Yan, X., Du, G., Guo, Q., Shi, Y., Chang, J., Wang, X., Yuan, Y., & Yue, T. (2023). Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms. In Critical Reviews in Food Science and Nutrition (Vol. 63, Issue 15, pp. 2544–2558). Taylor and Francis Ltd. https://doi.org/10.1080/10408398.2021.1977610
Chen, H., Zhou, X., Ren, B., & Cheng, L. (2020). The regulation of hyphae growth in Candida albicans. In Virulence (Vol. 11, Issue 1, pp. 337–348). Taylor and Francis Inc. https://doi.org/10.1080/21505594.2020.1748930
Christiani Marpaung, Y., Budi, A., Alvonsine, G., & Kedokteran, F. (2022). UJI EFEKTIVITAS EKSTRAKSI BAWANG PUTIH(Allium Sativum)TERHADAP JAMUR TRYCHOPHYTON RUBRUM DAN PITYROSPORUM OVALE GARLIC (Allium Sativum) EXTRACT EFFECTIVENESS TEST AGAINST TRICHOPHYTON RUBRUM AND PITYROSPORUM OVALE MUSHROOMS (Vol. 4, Issue 3). https://ejurnal.ung.ac.id/index.php/jjhsr/index
Dopazo, V., Luz, C., Mañes, J., Quiles, J. M., Carbonell, R., Calpe, J., & Meca, G. (2021). Bio-preservative potential of microorganisms isolated from red grape against food contaminant fungi. Toxins, 13(6). https://doi.org/10.3390/toxins13060412
Fevria, R., & Hartanto, I. (2020). Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp.) From Sauerkraut.
Huang, X., Nzekoue, F. K., Wang, J., Attili, A. R., Coman, M. M., Verdenelli, M. C., Fiorini, D., Rossi, G., Marchini, C., Miceli, C., & Silvi, S. (2025). A Study of Bioactivities and Composition of a Cocktail of Supernatants Derived from Lactic Acid Bacteria for Potential Food Applications. Probiotics and Antimicrobial Proteins. https://doi.org/10.1007/s12602-024-10442-w
Hussein, A. O., Khalil, K., Zaini, N. A. M., Atya, A. K. Al, & Aqma, W. S. (2025). Antimicrobial activity of Lactobacillus spp. isolated from fermented foods and their inhibitory effect against foodborne pathogens. PeerJ, 13(1). https://doi.org/10.7717/peerj.18541
Khojah, E. Y., Badr, A. N., Mohamed, D. A., & Abdel-Razek, A. G. (2022). Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes. Foods, 11(1). https://doi.org/10.3390/foods11010119
Klimas, F., Zat?oka-Mazur, D., Rusi?ski, K., Zaj?c, P., Paw?owski, B., Sienkiewicz, M., Potoczek, A., Zi?ba, Z., & Pude?ko, I. (2025). Fungal Infections: Epidemiology, Clinical Challenges, and Advances in Diagnosis and Treatment - a review. Quality in Sport, 38, 57928. https://doi.org/10.12775/QS.2025.38.57928
Leong, C., Wai, J., Chan, K., Lee, S. M., Lam, Y. I., Goh, J. P. Z., Ianiri, G., & Dawson, T. L. (2021). Azole Resistance Mechanisms in Pathogenic Malassezia furfur. https://journals.asm.org/journal/aac
Leska, A., Nowak, A., & Motyl, I. (2022). Isolation and Some Basic Characteristics of Lactic Acid Bacteria from Honeybee (Apis mellifera L.) Environment—A Preliminary Study. Agriculture (Switzerland), 12(10). https://doi.org/10.3390/agriculture12101562
Liu, Y. T., Lee, M. H., Lin, Y. S., & Lai, W. L. (2022). The Inhibitory Activity of Citral against Malassezia furfur. Processes, 10(5). https://doi.org/10.3390/pr10050802
Macias-Paz, I. U., Pérez-Hernández, S., Tavera-Tapia, A., Luna-Arias, J. P., Guerra-Cárdenas, J. E., & Reyna-Beltrán, E. (2023). Candida albicans the main opportunistic pathogenic fungus in humans. Revista Argentina de Microbiologia, 55(2), 189–198. https://doi.org/10.1016/j.ram.2022.08.003
Mbanjo, E. G. N., Kretzschmar, T., Jones, H., Ereful, N., Blanchard, C., Boyd, L. A., & Sreenivasulu, N. (2020). The Genetic Basis and Nutritional Benefits of Pigmented Rice Grain. In Frontiers in Genetics (Vol. 11). Frontiers Media S.A. https://doi.org/10.3389/fgene.2020.00229
Melini, F., & Melini, V. (2021). Impact of fermentation on phenolic compounds and antioxidant capacity of quinoa. In Fermentation (Vol. 7, Issue 1). MDPI AG. https://doi.org/10.3390/fermentation7010020
Pal, M., Hofmeister, M., Paulos Gutama, K., & Rodrigues Paula, C. (2022). Growing role of candida albicans as an important cause of nosocomial infection. www.microbiojournal.com
Paniágua, A. L., Correia, A. F., Pereira, L. C., de Alencar, B. M., Silva, F. B. A., Almeida, R. M., & de Medeiros Nóbrega, Y. K. (2021). Inhibitory effects of Lactobacillus casei Shirota against both Candida auris and Candida spp. isolates that cause vulvovaginal candidiasis and are resistant to antifungals. BMC Complementary Medicine and Therapies, 21(1). https://doi.org/10.1186/s12906-021-03405-z
Parolin, C., Croatti, V., Laghi, L., Giordani, B., Tondi, M. R., De Gregorio, P. R., Foschi, C., & Vitali, B. (2021). Lactobacillus Biofilms Influence Anti-Candida Activity. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.750368
Raj, R., Shams, R., Pandey, V. K., Dash, K. K., Singh, P., & Bashir, O. (2023). Barley phytochemicals and health promoting benefits: A comprehensive review. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100677
Salazar, S. B., Simões, R. S., Pedro, N. A., Pinheiro, M. J., Carvalho, M. F. N. N., & Mira, N. P. (2020). An overview on conventional and non-conventional therapeutic approaches for the treatment of candidiasis and underlying resistance mechanisms in clinical strains. In Journal of Fungi (Vol. 6, Issue 1). MDPI AG. https://doi.org/10.3390/jof6010023
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. In Fermentation (Vol. 6, Issue 4). MDPI AG. https://doi.org/10.3390/fermentation6040106
Sibi, D., Silvanose, C. D., & Jibin, V. G. (2023). Role of Malassezia furfur and M. globosa in Dandruff and Seborrheic Dermatitis. In J Clin Investigat Dermatol (Vol. 11, Issue 1).
Wahyuni, S., Sarinah, S., Purnamasari, W. O. G., Pato, U., Susilowati, P. E., Asnani, P. E., & Khaeruni, A. (2022). Identification and Genetic Diversity of Amylase Producing Lactic Acid Bacteria from Brown Rice (Oryza nivara) Wakawondu Cultivar Based on 16S rRNA Gene. Fermentation, 8(12). https://doi.org/10.3390/fermentation8120691
Wahyuningsih, R., Adawiyah, R., Sjam, R., Prihartono, J., Ayu Tri Wulandari, E., Rozaliyani, A., Ronny, R., Imran, D., Tugiran, M., Siagian, F. E., & Denning, D. W. (2021). Serious fungal disease incidence and prevalence in Indonesia. Mycoses, 64(10), 1203–1212. https://doi.org/10.1111/myc.13304
Yang, Y. L., Xiang, Z. J., Yang, J. H., Wang, W. J., Xu, Z. C., & Xiang, R. L. (2021). Adverse Effects Associated With Currently Commonly Used Antifungal Agents: A Network Meta-Analysis and Systematic Review. In Frontiers in Pharmacology (Vol. 12). Frontiers Media S.A. https://doi.org/10.3389/fphar.2021.697330
Zhu, S., Hu, S., Yuan, L., Luo, J., Ouyang, L., Feng, J., Li, X., & Zhou, J. (2023). Pretreatment process of rice syrup production and analysis of physicochemical properties. CYTA - Journal of Food, 21(1), 133–140. https://doi.org/10.1080/19476337.2023.2168302
Published
2025-09-19
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Copyright (c) 2025 Ronauli Muliani Zendrato, Suandy Suandy, Linda Chiuman
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