Formulation of Antidandruff Shampoo by Using Fermented Product of Cajanus cajan

Author(s): Gupta Kajal S, Bhadale Shraddha S, Wagh Tejaswini U, Patil Neha N and Waghmode Meghmala S

Abstract: Dandruff is the common problem of people. The aim of this study was to isolate dandruff causing microorganism, testing the efficacy of fermented product of Cajanus cajan against pathogens using and formulation of antidandruff shampoo. The dandruff causing isolates were identified as Rhodotorulla, Cladosporium, Rhizopus, Acinetobacter, Streptococcus, Aspergillus fumigates, Fusarium oxysporium and Malassezia. Among them Malassezia is one of the main causative agent for dandruff, which was isolated on international medical university – Malasezzia furfur (IMU-Mf). Fermented product of Cajanus cajan showed more antimicrobial activity against Malassezia spp., Fusarium oxysporium, Aspergillus fumigates and Rhodotorulla. The genera of Staphylococcus and Lactobacillus were found to be associated with the fermentation of Cajanus cajan. Fermented product was tested for total protein content, vitamin B1, vitamin B2, vitamin B3, vitamin C and amino acids content. Fermented product contains all the essential nutrients required for hair growth; hence it was used for the formulation of shampoo, which will not only reduce dandruff but also encourages hair growth.

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