Improvement quality of fermentation coffee beans using enxymes extracted from aspergillus niger

Abstract

In this study, the main purposes of coffee fermentation are completely removing the viscous layer, increasing soluble solid content and preserving chlorogenic acid content under the activity of enzymes extracted from Aspergillusniger. The combination of pectinase and cellulase with the ratio 1:1 was considered as the best result to solve all problems. Viscous layer could be handled 97.59 ± 1.64%, soluble solid content was obtained 5.88 ± 0.120Brix and chlorogenic acid content was preserved after fermentation. These results are nearly similar compare with the expensive product – Viscozyme L. In addition, the effect of initial moisture content on fermentation was investigated and 47.35% was concluded as the optimum moisture content for coffee fermentation. Keywords: Chlorogenic acid Coffee fermentation Soluble solid Viscous layer