Studies on the Enhancement of Chebulinic Acid Using the Composition of Medicinal Herbs by Baker’s Yeast

Authors

  • D.V. Surya Prakash Centre for Biotechnology, Department of Chemical Engineering, Andhra University, Andhra Pradesh
  • Meena Vangalapati Centre for Biotechnology, Department of Chemical Engineering, Andhra University, Andhra Pradesh

DOI:

https://doi.org/10.3126/ijasbt.v3i3.12926

Keywords:

Chebulinic acid, Terminalia chebula, Phyllanthus emblica, Dimocarpus longan, Yeast, incubation time

Abstract

Chebulinic acid is a phenolic compound, commonly found in the Terminalia chebula, Phyllanthus emblica, Dimocarpus longan species etc. The enhancement of Chebulinic acid was obtained from the composition of medicinal herbs by using Baker’s yeast (Saccharomyces cerevisiae) under fermentation process. The optimum results were observed for the effect of % inoculum, substrate wt, incubation period, temperature, pH, carbon sources and nitrogen sources were 2.0ml, 6g, 48hr, 30oC, 4.0, sucrose and yeast extract respectively. The Chebulinic acid concentration enhanced from 3.4 to 6.8mg/ml for the optimised conditions. 

Int J Appl Sci Biotechnol, Vol 3(3): 439-442

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Published

2015-09-25

How to Cite

Prakash, D. S., & Vangalapati, M. (2015). Studies on the Enhancement of Chebulinic Acid Using the Composition of Medicinal Herbs by Baker’s Yeast. International Journal of Applied Sciences and Biotechnology, 3(3), 439–442. https://doi.org/10.3126/ijasbt.v3i3.12926

Issue

Vol. 3 No. 3 (2015)

Section

Research Articles: Biological Sciences