Study on cultural conditions for cellulase and pectinase production by Candida Boidinii

Abstract

Cellulase and pectinase are two important enzymes to remove completely pericarp of coffee bean in coffee processing that means breaking down cellulose and pectin in plant cell wall. In weasel coffee, facultative anaerobic yeast Candida boidinii is one of the microorganisms to be found in them. In this research, C. boidinii was cultured in liquid state fermentation for the highest cellulase and pectinase activities based on CMCase assay and pectinase assay by using DNS reagent, and molasses was used as a culture which is the byproduct of sugar production. The best achievement of cellulase and pectinase production reached when C. boidinii was incubated for 48 hours in medium (molasses) which was 9o Brix in sucrose concentration and 2% of ammonium sulfate. For cellulase activity, medium (molasses) was added 30% CMC 2%, pH 3.5 and 14x108 cells/ml in order to get best achievement. Beside that in pectinase activity, medium (molasses) added 50% Pectin 2%, pH 5 and 13.5x108 cells/ml were greatest one. The present study indicates the optimal cultured conditions which facilitate production of cellulase and pectinase by Candida boidinii. Key words: Candida boidinii, cellulase, CMCase assay, produce, molasses, pectinase, pectinase assay.