| Autor: |
Sukmawati, Dalia, Al Husna, Shabrina Nida, Saszieta, Desty, Priskaningrum, Almira Marvella, Mutiani, Axel Mareta, Sari, Ariza Budi Tunjung, El-Enshasy, Hesham Ali |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 2982 Issue 1, p1-6, 6p |
| Abstrakt: |
Fermentation is a biochemical process that requires various microorganisms. The activity of microorganisms in the cocoa bean fermentation process is important to the success of enzymatic molecule breakdown. Yeast is a functional microorganism involved in cocoa bean fermentation, functioning as a glucose and ethanol producer, amongst many other things. Beyond its primary role in sugar breakdown, yeast has a wide range of other abilities. One of these is its ability to produce cellulase and protease enzymes, which are both frequently used in industry. The objective of this study was to discover yeast isolates that can degrade cellulose and proteases from the fermentation of Sulawesi 1 and TSH 858 cocoa beans. The study was carried out in January 2022 at the Laboratory of Microbiology, FMIPA UNJ. The method used is descriptive. Data were obtained by isolating up to 20 g of sample from each fermentation. The results showed 231 yeast isolates, including 136 from Sulawesi 1 and 95 from TSH 858. The cellulolytic screening revealed 29 isolates from Sulawesi 1 and 27 isolates from TSH 858, whereas the proteolytic screening discovered three isolates and no isolate from TSH 858 that produced proteolytic enzymes. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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