Published date: Mar 27 2024

Journal Title: KnE Life Sciences

Issue title: International Conference On Mathematics And Science Education (ICMScE 2022): Life Sciences

Pages: 75–84

DOI: 10.18502/kls.v8i1.15398

Dalia Sukmawatidalia-Sukmawati@unj.ac.idBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Alika FirhandiniBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Siti NurkhasanahBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Umi KhumaiyaBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Syifa Aulia GunadiBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Atin SupiyaniBiology Department, Laboratory of Microbiology, 9th Floor Hasyim Ashari Building, Faculty of Mathematics and Natural Sciences, Universitas Negeri Jakarta, Jakarta, Indonesia

Shabrina Nida Al HusnaDepartment of Microbiology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, Jawa Barat, Indonesia

Hesham El EnshasyInstitute of Bioproduct Development, Universiti Teknologi Malaysia (UTM), Skudai, Johor Bahru, Malaysia

Daniel Joe DailinInstitute of Bioproduct Development, Universiti Teknologi Malaysia (UTM), Skudai, Johor Bahru, Malaysia

Catur SriherwantoCentre for Applied Microbiology, National Research and Innovation Agency (BRIN), Science and Technology Park, Banten, Indonesia

Mold is one of the microorganisms that causes damage to cocoa fruit because it produces mycotoxins as secondary metabolites that can decrease the crop yield. One type of pathogenic mold that destroys cocoa fruit is Aspergillus flavus. A. flavus produces aflatoxin B1 which is the most potent hepatotoxin and carcinogen to humans. Amongst the most effective ways to avoid alpha-toxin contamination in cocoa beans is to inhibit the growth of A. flavus in the beans. However, the use of pesticides and fungicides can increase the development of resistant strains of fungi and have a negative impact on the environment and human health. Therefore, we need other alternatives such as bio-control agents using antagonistic microorganisms, including yeasts. Thus, this study aims to characterize yeasts isolated from the fermented cocoa beans (Theobroma cacao) from Lampung, Indonesia, and evaluate their ability to inhibit the growth of Aspergillus flavus UNJCCF-55. The methods used were yeast screening, dual culture technique for antagonistic test, and morphological characterization. The 37ºC-growth screening gave 89 out of 98 yeast isolates. The subsequent antagonist test resulted in 13 isolates with the highest inhibition zone against A. flavus UNJCCF-55. These yeast isolates were macroscopically of smooth surface, butyrous texture, milky white color, irregular edges, and convex elevation. Microscopic observation showed that the isolates have oval cell shape, asexual reproduction of budding, and non-hyphae structure.

Keywords: yeast antagonist, cocoa fermentation, aspergillus flavus

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