Phân lập, tuyển chọn vi khuẩn sinh pectinase từ đất trồng và vỏ quả cà phê, ứng dụng trong lên men sản xuất cà phê=Isolation and selection of pectinase-synthesising bacteria from soil and coffee husk for application in coffee fermentation

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Tác giả: Thị Thu Huyền Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học và Công nghệ Việt Nam, 2025

Mô tả vật lý: tr.52-57

Bộ sưu tập: Metadata

ID: 478430

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Pectinase is a group of enzymes that hydrolyse pectin, a polysaccharide found in plant cell walls, into low molecular compounds such as galacturonic acid, galactose, arabinose, methanol, etc. Pectinase can be used in foods as it does not affect human health. This study was conducted to isolate and select bacterial strains capable of pectinase biosynthesis and determine the factors affecting pectinase activity of bacterial strains as a basis for applied research to remove pectin during fermentation to produce coffee. 32 bacterial strains were isolated from samples of coffee soil and dried coffee pods collected in the Tay Nguyen and Quang Tri, of which the 4 strains with the highest pectinase activity were DA2.7
DA3.1
DA4.1 and VC1.1. Selected bacterial strains were identified to species based on 16S rRNA gene sequences, specifically: strains DA2.7, DA3.1 are homologous to species Calidifontibacillus erzurumensis
strain DA4.1 is homologous to the species Bacillus stercoris
strain VC1.1 is homologous to the species Bacillus subtilis. The suitable fermentation conditions for pectinase-producing strain VC1.1 is pH 5.0 at 50ºC for 48 hours. Pectinase is applied in coffee fermentation to obtain a product with a soluble solids content of 6.10°Brix and caffeine of 0.6 mg/100 mg.Pectinase là nhóm enzyme thủy phân pectin, một loại polysaccharide có ở thành tế bào thực vật, tạo ra hợp chất phân tử thấp như galacturonic, galactose, arabinose, methanol… Pectinase được phép sử dụng trong thực phẩm do không ảnh hưởng đến sức khỏe con người. Nghiên cứu này được thực hiện nhằm phân lập, tuyển chọn các chủng vi khuẩn có khả năng sinh tổng hợp pectinase và xác định các yếu tố ảnh hưởng đến hoạt độ pectinase của các chủng vi khuẩn, làm cơ sở cho nghiên cứu ứng dụng loại bỏ pectin trên lớp vỏ nhầy trong quá trình lên men sản xuất cà phê. 32 chủng vi khuẩn đã được phân lập từ các mẫu đất trồng cà phê và vỏ cà phê khô thu thập tại Tây Nguyên và Quảng Trị, trong đó 4 chủng có hoạt độ pectinase cao nhất là ĐA2.7
ĐA3.1
ĐA4.1 và VC1.1. Các chủng vi khuẩn đã tuyển chọn được định danh dựa trên trình tự gen mã hóa 16S rRNA, cụ thể: chủng ĐA2.7, ĐA3.1 tương đồng với Calidifontibacillus erzurumensis
chủng ĐA4.1 tương đồng với Bacillus stercoris
chủng VC1.1 tương đồng với Bacillus subtilis. Điều kiện lên men thích hợp cho chủng VC1.1 sinh pectinase là môi trường pH 5,0 ở 50ºC trong 48 giờ. Pectinase thô được ứng dụng trong lên men cà phê thu được sản phẩm có hàm lượng chất khô hòa tan đạt 6,10°Brix và caffein đạt 0,6/100 mg.

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