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Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract.

Usha Rani, M. and Anu Appaiah, K. A. (2012) Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract. Food Chemistry, 130. pp. 243-247. ISSN 0308-8146

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Abstract

Gluconacetobacter, a bacterial cellulose (BC)-producing organism, has ability to utilise pectin and phenolic compounds. The extract of coffee cherry husk (CCH), a high pectin- and polyphenol-containing agro waste was used in the study. Production of endo- and exo-polygalacturonase, polyphenol oxidase and tannase was observed during fermentation. Co-utilisation of glucose and galacturonic acid was observed. Accumulation of rhamnose, arabinose and galactose indicated the breakdown of pectin. Among the phenolic acids, benzoic acid derivatives were found to be degraded faster than cinnamic acid derivatives. Degradation of tannic acid was more pronounced among the bound forms than free forms in the culture broth. In BC, accumulation of free tannic, gentisic and coumaric acids was observed during the 2nd week of fermentation. The present work indicates the ability of the organism to produce BC by the utilisation of agro waste like CCH.

Item Type: Article
Uncontrolled Keywords: Coffee cherry husk; Polyphenols; Sugars; Gluconacetobacter; Pectinase; Polyphenol oxidase
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2012 10:58
Last Modified: 22 Oct 2018 09:15
URI: http://ir.cftri.com/id/eprint/10570

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