Total Phenolic of Postbiotics from Rhizopus oligosporus with Edamame Husk Substrate (Glycine max (L.) Merrill)
Authors
Angga Prasetyo , Rasmiyana Rasmiyana , Frengky Hermawan Hadi PrasetyoDOI:
10.29303/jbt.v25i3.9878Published:
2025-08-26Issue:
Vol. 25 No. 3 (2025): Juli-SeptemberKeywords:
edamame husk; phenolic; postbiotics; Rhizopus oligosporusArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Edamame husk (Glycine max (L.) Merrill) is an agro-industrial waste product rich in carbohydrates complex, therefore potentially suitable as a substrate for postbiotics production using the fungus R. oligosporus. Postbiotics are the latest generation of biotics consisting of inanimate microbial cells along with their metabolites. This study aimed to determine the total phenolic content of postbiotics generated from R. oligosporus using edamame husk as substrate through submerged fermentation for 5 days. Fermentation was conducted using variations in spore inoculum volume (0; 0,5; 1; 1,5 ml at a concentration 1 x 106 spores/ml). The produced postbiotics were then subjected to heat treatment at 121oC for 15 minutes using autoclave and analyzed for total phenolic content using the Folin-Ciocalteu method. The measurement results showed that the addition of 1,5 ml of spores R. oligosporus produced the highest total phenolic content and was significantly different from the other treatments. Viability testing of R. oligosporus after heat treatment showed no growth on PDA medium after 21 days of incubation, thus met one of the criteria for postbiotics. These findings indicate that edamame husk have potential as an alternative raw material in the production of postbiotics using R. oligosporus.
References
Abbas, A. M., Elkhatib, W. F., Aboulwafa, M. M., Hassouna, N. A., & ... (2024). Characterization of vitamin D3 biotransformation by the cell lysate of Actinomyces hyovaginalis CCASU-A11-2. In AMB Express. Springer. https://doi.org/10.1186/s13568-024-01694-4.
Aggarwal, S., Sabharwal, V., Kaushik, P., Joshi, A., Aayushi, A., & Suri, M. (2022). Postbiotics: From emerging concept to application. Frontiers in Sustainable Food Systems, 6. https://doi.org/10.3389/fsufs.2022.887642.
Aktas, H., Raczyk, M., Aydemir, L. Y., & Polanowska, K. (2025). Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus Havva Aktas. 215(November 2024). https://doi.org/10.1016/j.lwt.2024.117264
Aulia, G., Rachman, F., Untari, F., Rasyid, A., Hapsari, Y., Andriati, R., & Wibowo, J. T. (2024). Utilizing the co-culture method to improve the investigation of secondary metabolites of marine bacteria. Journal of Applied Pharmaceutical Science, 14(1), 286–290. http://doi.org/10.7324/JAPS.2024.136305
Ceylan, H. G. (2024). Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri. Food Bioscience, 61(April), 1–10. https://doi.org/10.1016/j.fbio.2024.104825
Cucick, A. C. C., Bedani, R., Ribeiro, L. S., Franco, B. D. G. de M., & Saad, S. M. I. (2024). Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science & Technology, 59(6), 3929–3938. https://doi.org/10.1111/ijfs.17141
Da, M., Sun, J., Ma, C., Li, D., Dong, L., Wang, L. S., & Chen, F. (2024). Postbiotics: Enhancing human health with a novel concept. EFood, 5(5), 1–14. https://doi.org/10.1002/efd2.180
De Montijo-Prieto, S., Razola-Díaz, M. D., Barbieri, F., Tabanelli, G., Gardini, F., Jiménez-Valera, M., Ruiz-Bravo, A., Verardo, V., & Gómez-Caravaca, A. M. (2023). Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts. In Antioxidants (Vol. 12, Issue 2). https://doi.org/10.3390/antiox12020298
Gulsunoglu-Konuskan, Z., & Kilic-Akyilmaz, M. (2022). Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors. Journal of Agricultural and Food Chemistry, 70(23), 6901–6910. https://doi.org/10.1021/acs.jafc.2c07778
İncili, G. K., Karatepe, P., Akgöl, M., Kaya, B., Kanmaz, H., & Hayaloğlu, A. A. (2021). Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets. International Journal of Biological Macromolecules, 184, 429–437. https://doi.org/10.1016/j.ijbiomac.2021.06.106
Jennessen, J., Schnürer, J., Olsson, J., Samson, R. A., & Dijksterhuis, J. (2008). Morphological characteristics of sporangiospores of the tempe fungus Rhizopus oligosporus differentiate it from other taxa of the R. microsporus group. Mycological Research, 112(5), 547–563. https://doi.org/10.1016/j.mycres.2007.11.006
Lu, Y., Zhang, X., Wang, J., & Chen, K. (2020). Exopolysaccharides isolated from Rhizopus nigricans induced colon cancer cell apoptosis in vitro and in vivo via activating the AMPK pathway. Bioscience Reports, 40(1), 1–17. https://doi.org/10.1042/BSR20192774
Manna, A., Chakraborty, A., Bag, S., & Basu, B. R. (2024). Postbiotics : A New Post in Biotics and Its Prospective Role in Human Health and Diseases Postbiotics : A New Post in Biotics and Its Prospective Role in Human Health and Diseases. International Journal of Pharmaceutical Research and Applications, 9(3), 2067–2082.
Putra Surbakti, E. S., Duniaji, A. S., & Nocianitri, K. A. (2022). Pengaruh Jenis Substrat Terhadap Pertumbuhan Rhizopus oligosporus DP02 Bali dalam Pembuatan Ragi Tempe. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 11(1), 92. https://doi.org/10.24843/itepa.2022.v11.i01.p10
Razola-Díaz, M. D., De Montijo-Prieto, S., Guerra-Hernández, E. J., Jiménez-Valera, M., Ruiz-Bravo, A., Gómez-Caravaca, A. M., & Verardo, V. (2024). Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. In Foods (Vol. 13, Issue 8). https://doi.org/10.3390/foods13081212
Safrida, S., Budijanto, S., Nuraida, L., Priosoeryanto, B. P., & Syam, N. (2025). Pasteurization Effects on the Microbial Ecology of Functional Tempeh Developed from Black Rice Bran and Dual Rhizopus Strains. 11(June), 552–564.
Salminen, S., Collado, M. C., Endo, A., Hill, C., Lebeer, S., Quigley, E. M. M., Sanders, M. E., Shamir, R., Swann, J. R., Szajewska, H., & Vinderola, G. (2021). The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nature Reviews Gastroenterology and Hepatology, 18(9), 649–667.
Salvatore, M. M., Maione, A., Buonanno, A., Guida, M., Andolfi, A., Salvatore, F., & Galdiero, E. (2025). Biological activities, biosynthetic capacity and metabolic interactions of lactic acid bacteria and yeast strains from traditional home-made kefir. Food Chemistry, 470. https://doi.org/10.1016/j.foodchem.2024.142657
Seidler, Y., Rimbach, G., Lüersen, K., Vinderola, G., & Ipharraguerre, I. R. (2024). The postbiotic potential of Aspergillus oryzae – a narrative review. Frontiers in Microbiology, 15(October), 1–26. https://doi.org/10.3389/fmicb.2024.1452725
Tsalissavrina, I., Murdiati, A., Raharjo, S., Lestari, L. A., Mada, G., Flora, J., & Yogyakarta, D. I. (2023). The Effects of Duration of Fermentation on Total Phenolic Content , Antioxidant Activity , and Isoflavones of The Germinated Jack Bean Tempeh (Canavalia ensiformis). 34(3), 460–470.
Wahyudi, M. S., Holilah, Bahruji, H., Prasetyoko, D., Asranudin, Pratama, A. W., Indriani, D. W., Suryanegara, L., Faradilla, R. F., Mahardika, M., Wardani, R. K., Piluharto, B., Knight, V. F., & Norrrahim, M. N. F. (2025). The effect of organic acid hydrolysis on the properties of nanocellulose from edamame husk (Glycine max (L.) merill). Case Studies in Chemical and Environmental Engineering, 11(January), 101179. https://doi.org/10.1016/j.cscee.2025.101179
Waqas, M., Nastoh, N., Cinar, A., Farooq, M., & Salman, M. (2024). Advantages of the Use of Postbiotics in Poultry Production: A New Concept. Brazilian Journal of Poultry Science, 26(3), 1–32. https://doi.org/10.1590/1806-9061-2024-1939
Won, S., Jeong, Y., Kim, J.-E., Kim, J.-H., Song, H. S., Bae, H.-H., Kwak, M.-S., Kim, D.-K., Sung, M.-H., & Kwak, S. (2025). Evaluation of the Safety and Impact of Heat-Treated Lactiplantibacillus plantarum KM2 Fermentation on Gut Microbiome Architecture. Journal of Microbiology and Biotechnology, 35. https://doi.org/10.4014/jmb.2411.11069
Wu, H., Liu, H. N., Ma, A. M., Zhou, J. Z., & Xia, X. D. (2022). Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation. Lwt, 154, 112687. https://doi.org/10.1016/j.lwt.2021.112687
Wu, T., Guo, S., Liu, K., Kwok, L.-Y., Wang, J., & Zhang, H. (2024). Exploring the postbiotic potential of multi-strain pasteurized fermented milk: A metabolomics study. LWT, 209, 116802. https://doi.org/10.1016/j.lwt.2024.116802
Yastrebov, K. (2025). Sterilization: The Science of Eliminating Microbial Contamination. Journal of Medicine and Medical Sciences, 16(1), 1–3.
Zhang, T., Zhang, W., Feng, C., Kwok, L. Y., He, Q., & Sun, Z. (2022). Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model. Npj Science of Food, 6(1), 1–10. https://doi.org/10.1038/s41538-023-00179-1
License
Copyright (c) 2025 Angga Prasetyo, Rasmiyana Rasmiyana, Frengky Hermawan Hadi Prasetyo

This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.