Identification and characterization of indigenous microbes and their enzymes during pepper retting process
The purposes of this research are to identify and characterize the bacteria or combination of bacteria tbat produce tbe highest concentration ofpectinase, capable for application in enzymatic retting for pericarp removal to produce white pepper. It is conducted by isolating and cbaracterizing the...
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| Main Author: | |
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| Format: | Final Year Project Report |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak (UNIMAS)
2008
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| Online Access: | http://ir.unimas.my/id/eprint/26827/2/Zainizam%28fulltext%29.pdf http://ir.unimas.my/id/eprint/26827/ |
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| Summary: | The purposes of this research are to identify and characterize the bacteria or combination of bacteria tbat
produce tbe highest concentration ofpectinase, capable for application in enzymatic retting for pericarp removal
to produce white pepper. It is conducted by isolating and cbaracterizing the pectin degrading bacteria from water
retting process of pepper berries. Tbe bacterium that produces the highest concentration of pectinase was
screened by observing the presence of the balos on the LB + pectin media, stained with the iodine-potassium
iodide solution. Halos clearance zone produce by PDB I is Ilmrn, while PDB 2 is 14mrn and PDS 3 is 5mrn.
Then, tbe selected bacteria colonies were characterized and identified using Gram stain technique and molecular
technique. After that, a series of fermentation were conducted where the result show that the consortium of PDS I, PDB 2 and PDB 3 bacteria colony completed the retting process at the fastest rate with 88.6% pericarp
removal on day 3 and lOil"Io pericarp removal on day 4. The PDB 2 bacteria strain was identified as the best
producer ofpectinase in this researcb. |
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