Isolation and identification of anaerobic yeasts and bacteria from cocoa ( Theoroma cacao) that produce cellulase and pectinase

Abstract

A group of two strains of anaerobic microorganisms including bacterium and yeast were isolated by malt medium from cocoa beans in Nong Lam University in Ho Chi Minh city. One bacterium, and one yeast were isolated from cocoa beans. Results of screening cellulase and pectinase activity showed that only yeast train could produce two kinds of enzymes (cellulase and pectinase). That yeast train which had produce pectinase and cellulase according to the results of screening test were chosen and identified by DNA sequencing method. Yeast strain had been identified as Pichia kudriavzevi, which can be further studied, and applied in the production of cocoa, and then applied in food industry as well as enzyme industry. Keywords: Anaerobic, Bacterium, Cellulase, Cocoa beans, Pectinase, Yeast.