The Extraction and Fermentation Process of Gallic Acid from Composition of Terminalia Species Leaves

Surya Prakash

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Research Paper (postgraduate) from the year 2018 in the subject Biology - Botany, grade: A, , course: Biotechnology, language: En...

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Research Paper (postgraduate) from the year 2018 in the subject Biology - Botany, grade: A, , course: Biotechnology, language: English, abstract: Gallic acid is showed best results from fermentation process than extraction process due to biotransformation. In this research, the highest concentration of gallic acid was observed to be 8.7 to 9.0 microgram/ml from the soxhlet extraction and column chromatography process, and the concentration was increased to 9.7 microgram/ml from the fermentation process by Bacillus cereus species. The fermented extracts are showed with the maximum specific growth rate and the maximum yield factor (Yx/s) of Bacillus cereus are 0.3541 hr-1 and 0.234 microgram/ml. The non fermented extracts are showed the modelling equation for the quercetin yield extract was Es = 0.0721(1 - e-0.2867t). The model allowed good accordance with the experimental data by producing average absolute relative deviation from about 9.78 percent. Keywords: Terminalia species, Gallic acid, Fermentation, Extraction, Bacillus cereus