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Pectin Degradation in Coffee Waste using Gluconacetobacter

Gopinath, K. (2010) Pectin Degradation in Coffee Waste using Gluconacetobacter. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Many microorganisms are capable of producing pectinase enzyme but most of them are pathogenic. Gluconacetobacter is a nitrogen fixing, ecofriendly bacteria that are capable to degrade pectin from dead plant materials. This study reveals that Gluconacetobacter can produce both exo and endopectinase enzyme in maximum level at 36 hrs growth. This bacterial pectinase were stable at 45°C (optimum), further increase in the temperature results in decrease in the activity of this enzyme. An important thing is this bacteria can grown by utilizing readily available glucose in the medium and produce low amount of pectinase compared to the culture grown in pectin medium without glucose. Gluconacetobacter utilize glucose in the medium so there was no need to breakdown the complex pectin to get carbon source. The enzyme production was nearly double in the medium contain pectin alone as substrate compared to medium contain both pectin and glucose. The enzyme was mixed with the other polysacchrides in the medium that was separated by ammonium sulphate precipitation method. The total amount of polysaccharides produced by the bacterium was also estimated by removing total protein in the medium by acetone precipitation method. An important note is that degradation of pectic waste by Gluconacetobacter is possible in the regions that have temperature 25-27 °C because this was the optimum temperature for the growth of this bacterium.
Uncontrolled Keywords: Gluconacetobacter; Pectin; Coffee; Coffea; Pectic enzymes
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2010 10:03
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9477

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