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Screening of lactic acid bacteria as starter culture for coffee fermentation / by Jerelyn L. Guablas.

By:

Guablas, Jerelyn L [author]

Contributor(s):

Cruzada, Fatima I [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2019.Description: xii, 74 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 G93 2019

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Arts and Science (CAS)

Abstract: GUABLAS, JERELYN L. Screening of Lactic Acid Bacteria as Starter Culture for Coffee Fermentation. Undergraduate Thesis, Bachelor of Science in Biology, College of Arts and Sciences, Cavite State University, Indang ,Cavite, June 2019 Adviser: Dr. Ma. Fatima I. Cruzada This study was conducted to screen lactic acid bacteria isolated from fermenting coffee beans as starter culture for coffee fermentation. Characterization was based on the ability to utilize various sugars, tolerate high salt concentration, grow in wide range temperature, produce high amount of lactic acid, produce aroma and inhibit other microorganisms. A total of 80 lactic acid bacteria strains were isolated from fermenting Robusta coffee. All were Gram positive, catalase negative and aerotolerant organisms. The isolates can utilize glucose, fructose, sucrose and galactose producing varying amount of acids through either homofermentation or heterofermentation. They can grow at wide range temperatures (10-45°C) and high salt concentration (4 percent NaCl, with some up to 6.5 percent). They can metabolize arginine and citrate which are important in flavor development in fermented products. All isolates were able to lower the pl-I within 4 hours and acid production continued upon further incubation. The highest amount of lactic acid after 24 hours of incubation was produced by the isolate NR053. All isolates were able to inhibit the growth of other microorganisms. Among them, isolates NR053, NR055, NR058, NR095, NR101 and NR110 were selected as potential starter cultures for coffee fermentation.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	633.73 G93 2019 (Browse shelf(Opens below))		Link to resource	Room use only	T-8200		00017923

Thesis (Bachelor of Science in Biology) Cavite State University.

Includes bibliographical references.

College of Arts and Science (CAS)

GUABLAS, JERELYN L. Screening of Lactic Acid Bacteria as Starter Culture for Coffee Fermentation. Undergraduate Thesis, Bachelor of Science in Biology, College of Arts and Sciences, Cavite State University, Indang ,Cavite, June 2019 Adviser: Dr. Ma. Fatima I. Cruzada
This study was conducted to screen lactic acid bacteria isolated from fermenting coffee beans as starter culture for coffee fermentation. Characterization was based on the ability to utilize various sugars, tolerate high salt concentration, grow in wide range temperature, produce high amount of lactic acid, produce aroma and inhibit other microorganisms. A total of 80 lactic acid bacteria strains were isolated from fermenting Robusta coffee. All were Gram positive, catalase negative and aerotolerant organisms. The isolates can utilize glucose, fructose, sucrose and galactose producing varying amount of acids through either homofermentation or heterofermentation. They can grow at wide range temperatures (10-45°C) and high salt concentration (4 percent NaCl, with some up to 6.5 percent). They can metabolize arginine and citrate which are important in flavor development in fermented products. All isolates were able to lower the pl-I within 4 hours and acid production continued upon further incubation. The highest amount of lactic acid after 24 hours of incubation was produced by the isolate NR053. All isolates were able to inhibit the growth of other microorganisms. Among them, isolates NR053, NR055, NR058, NR095, NR101 and NR110 were selected as potential starter cultures for coffee fermentation.

Submitted to the University Library July 04, 2019 T-8200