Enhancement of Quercetin from Peel of Cucurbita by using Bacillus cereus Species through Fermentation Process

Authors

  • Surya Prakash D. V.
  • Aman Kumar Yadav
  • Pranjal Jaiswal
  • Disha Kumari

Abstract

Cucurbita (Pumpkin) is one of the nutritious vegetables and belongs to Cucurbitaceae family. It contains high percentage of quercetin flavonoids. In this research, enhancement of quercetin from peel of Cucurbita has been done by using Bacillus cereus species through fermentation process. The quercetin production was found to show best results from fermentation process than extraction process due to biotransformation. In this research, the highest production of quercetin was found to be 18.0 and 37.0 μg/ml from the extraction process and the fermentation process.

Keywords: Quercetin, Cucurbita, extraction, fermentation, Bacillus cereus.

Cite this Article
Aman Kumar Yadav, Pranjal Jaiswal, Disha Kumari, Surya Prakash D.V. Enhancement of Quercetin from Peel of Cucurbita by using Bacillus cereus Species through Fermentation Process. Research & Reviews: A Journal of Microbiology and Virology. 2019; 9(3): 6–8p.

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Published

2019-10-17

Issue

Vol. 9 No. 3 (2019)

Section

Research Article

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