Antimicrobial Activity and Induction of Diverse Metabolites through Coculture of Thermophilic Microbes Aspergillus fumigatus LBKURCC 269 with Bacillus paramycoides LBKURCC 218
Zona Octarya (a)(b), Titania T. Nugroho (b), Yuana Nurulita (b), Nabella Surayya (b), Saryono (b*)

(a) Department of Chemistry Education, Tarbiyah and Teacher Training Faculty, Universitas Islam Negeri Sultan Syarif Kasim Riau. Jl. Subrantas Km. 15, Pekanbaru 28293, Riau, Indonesia
(b) Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Riau. Jl. Subrantas Km. 12,5, Kampus Bina Widya, Simpang Baru, Pekanbaru 28293, Riau, Indonesia
*email: saryonosikumbang[at]gmail.com.

Abstract

The increasing resistance of pathogenic microbes to previous antibiotics requires the search for new antibiotics. Thermophilic fungi and bacteria living in hot springs offer promising conditions for drug mining. The microbial coculture fermentation method can increase antimicrobial activity and induce the production of bioactive compounds. The purpose of this study was to perform thermophilic microbial fermentation by co-culture of fungi and bacteria to increase antimicrobial activity. The production of antimicrobial compounds was carried out by co-culture and single culture fermentation techniques. Antimicrobial activity was tested by the disc diffusion method. The compounds produced in the fermentation process were analyzed by GC-MS. The antimicrobial activity of co-cultured fermented extracts against Escherichia coli, Staphylococcus aureus, and Candida albicans were 20.33 mm, 14.33 mm, and 25.67 mm. Analysis of bioactive compounds by GC-MS showed 20 compounds that were only produced in coculture fermentation and were not found in single cultures, the main components were pentadecanoic acid (9,87%), carbamic acid (7,12%), and cyclopropanepentanoic acid (5,87%).

Keywords: Bioactive compounds, Coculture fermentation, Thermophilic microbes, GC-MS

Topic: Natural Products and Biological Chemistry