Study on the Production of Cellulase by Using Aspergillus Oryzae and its Application on the Green Coffee Treatment

Các tác giả

  • Quang Duy Nguyen Ho Chi Minh City University of Technology and Education, Vietnam
  • Duc Thinh Lam Ho Chi Minh City University of Technology and Education, Vietnam
  • Van Hoang Nguyen Ho Chi Minh City University of Technology and Education, Vietnam
  • Yen Nhi Dinh School of Biotechnology, International University – Vietnam National University in Ho Chi Minh City, Vietnam.
  • Hong Phu Le School of Biotechnology, International University – Vietnam National University in Ho Chi Minh City, Vietnam.

Email tác giả liên hệ:

duynq@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.73.2022.1173

Từ khóa:

Aspergillus oryzae, Cellulase, Coffee treatment, Enzyme activity, Total soluble solids

Tóm tắt

The objective of this study was to investigate the production of microbial cellulase by using Aspergillus oryzae and its application in the treatment of coffee. The cellulase producing method used for microbe medium was in submerged fermentation with malt extract medium. The method used for determining the cellulase activity was spectrophotometry at the wavelength 540 nm with 3,5-DNS reagent to measure the production of reducing sugar (the product of enzymatic reaction). Then, cellulase was applied on green Robusta coffee bean to enhance the extraction of total soluble solids. The result showed that at 6% (v/w) cellulase and 50°C of enzyme treatment, lasting for 24 hours, the extraction of soluble solids was highest at 4.47±0.06°Brix. The efficiency of extraction improved 21.79% compared to the control. This result could be applied in the production of coffee to improve the quality of coffee products.

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Tiểu sử của Tác giả

Quang Duy Nguyen, Ho Chi Minh City University of Technology and Education, Vietnam

Nguyen Quang Duy is a lecturer at the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education (HCMUTE), Vietnam. He received his Bachelor of Engineering and Master of Engineering by research from International University – Vietnam National University in Ho Chi Minh City in 2016 and 2019, respectively. His background focuses on microbial enzymes and their application on industrial plants, such as coffee, tea and cocoa. The researches aim to increase nutritional and added value to those products as well as innovate new food products in the market. He is the author and co-author of more than ten scientific papers which published in the international as well as national journals. He has experience in doing research, conducting projects and especially in technology transfer from 2014 until now.

Duc Thinh Lam, Ho Chi Minh City University of Technology and Education, Vietnam

Lam Duc Thinh – In 2022, he graduated from the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education (HCMUTE) – Vietnam.

Van Hoang Nguyen, Ho Chi Minh City University of Technology and Education, Vietnam

Nguyen Van Hoang - In 2022, he graduated from the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education (HCMUTE) – Vietnam.

Yen Nhi Dinh, School of Biotechnology, International University – Vietnam National University in Ho Chi Minh City, Vietnam.

Dinh Yen Nhi – graduated from Food Technology Department at International University - Vietnam National University, Ho Chi Minh City. She is the author of two papers related to the effect of coffee processing to antioxidant properties and sensory profile; application of the digestive bioprocessing model on coffee fermentation. She is teaching assistance for Enzyme and Food Fermentation, Technology of Coffee, Tea, and Cocoa classes. She has supported the coffee flavor research.

Hong Phu Le, School of Biotechnology, International University – Vietnam National University in Ho Chi Minh City, Vietnam.

Le Hong Phu currently works at International University - Vietnam National University Ho Chi Minh City as a role as an associate professor for Food Technology Field. He received his bachelor’s degree in biology from University of Science - Vietnam National University, Ho Chi Minh City in 2000.  He received his master and Ph. D degrees in Biochemistry from University of Science - Vietnam National University, Ho Chi Minh City in 2003, 2012, respectively. He was promoted to associate professor in 2017. His research areas cover applied biochemistry, applied microbiology, as well as functional food. He is the author of nearly 50 international and national articles and the leader of 4 transfer research projects. He has successfully guided more than 100 students and graduates in Food Technology and Biotechnology. The articles are focused on objects such as coffee, pepper, cocoa, and others such as ginseng and algae that are being cultivated in the central provinces and the Central Highlands in Vietnam. Other research is aimed at producing convenient functional products that can be used immediately, such as instant tea. He focuses on research on fermentation conditions for the production of fermented coffee with microbes, using a combination of enzymes to process the extraction with high efficiency, as well as peel off the skins in the production of white pepper, honey coffees.

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Tải xuống

Đã Xuất bản

2022-12-28

Cách trích dẫn

[1]
Q. D. Nguyen, D. T. Lam, V. H. Nguyen, Y. N. Dinh, và H. P. Le, “Study on the Production of Cellulase by Using Aspergillus Oryzae and its Application on the Green Coffee Treatment”, JTE, vol 17, số p.h 6, tr 11–19, tháng 12 2022.

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T. 17 S. 6 (2022)

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