Two Biology students from Gadjah Mada University, Doni Dwi Prasetyo and Muhammad Maulana Ibrohim Al Ghozi, conducted research activities under the Merdeka Belajar – Kampus Merdeka (MBKM) program from October 5th to December 31st, 2023, at the Center for Applied Microbiology Research – National Research and Innovation Agency (BRIN). They were guided by Dr.rer.nat. Abdul Rahman Siregar, S.Si., M.Biotech. a lecturer from Faculty Biology UGM, Fitri Setiyoningrum, S.TP, M.Si., and Fifi Afiati, S.Pt., M.Si., as their mentors during their time at BRIN.
Microorganisms, including bacteria and yeast, have the capability to produce secondary metabolites, one of which is bioflavor compounds. Bioflavor compounds are volatile substances obtained from natural materials. Microbes can generate flavor compounds through biosynthetic pathways such as fermentation. During fermentation, carbohydrates, proteins, and fats are broken down by microbes to produce flavor compounds. Saccharomyces cerevisiae has the potential to produce butyl butyrate bioflavor compounds resembling the fragrance of fruits like pineapple, while Kluyveromyces marxianus has the potential to produce 2-phenylethanol with the fragrance of roses and honey. Additionally, Saccharomyces cerevisiae, Yarrowia lipolytica, Rhodosporidium toruloides, and Ashbya gossypii can also produce limonene bioflavor compounds, known for their distinct citrus peel scent. Among the bacteria, Lactobacillus sp.,is capable of producing ester-group bioflavor compounds and their derivatives, such as methyl esters characterized by fruity and floral scents. Limonene compounds can also be produced by Escherichia coli and Streptomyces bacteria.
Throughout their MBKM activities at the Center for Applied Microbiology Research, the students engaged in various tasks, including isolating endophytic microbes from various citrus varieties, documenting microbial isolates, and rejuvenating microbial isolates. They also conducted biotransformation of bioflavor compounds by adding substances like vitamins, enzymes, and precursors necessary for microbes to synthesize the desired bioflavor compounds. The students further analyzed compound contents using GC-MS and LC-MS. The experiences gained during this MBKM activity can serve as valuable knowledge for their thesis research.
According to Dr. Abdul, their supervising professor, this endeavor marks the initial step toward further research on the potential of bioflavors as substitutes for synthetic flavors. “I hope that the outcomes of this research can make a positive contribution to the development of safer flavor compounds compared to synthetic ones,” . This MBKM activity also aims to raise public awareness regarding the diversity of microbes and their potential in producing safer compounds compared to synthetic ones. Through this research, it is hoped that new innovations can be created in the fields of food, medicine, and cosmetics for the betterment of human welfare.
