| dc.description.abstract | The white pepper, which has higher quality and economic value than the black pepper, is usually produced by traditional method. This method has some disadvantages such as taking long time (7-15 days) with a low quality of product. This study was aimed to use microbial method to synthesize cellulase and pectinase by co-culture between Aspergillus oryzae and Bacillus subtilis and then apply bioproduct in white pepper production for highest percentage of husk removal. The symbiosis between A. oryzae and B. subtilis results in various interactions that affect their growth, metabolism and differentiation. The most potential cellulase and pectinase producers were selected for studying their cellulase and pectinase productivities on rice bran, rice husk that are considered cheap, renewable agriculture wastes using solid state fermentation (SSF). The conditions for black pepper fermentation which included ratio between two microbes, temperature, fermentation duration and ratio of bioproduct were investigated. This application of bioproduct in pepper fermentation brought very high efficiency in peeling black peppercorn. Using 25% ratio of bioproduct with the ratio 1:3 for spores of A. oryzae and living cells of B. subtilis and moisture content at 60%, black pepper was almost peeled totally up to 99.34 ± 0.48% during 60 hours fermentation. The soluble solids and piperine contents were enhanced in white pepper that was safe to human with no toxicity as well as no harmful microorganisms.
Keywords: Aspergillus oryzae, Bacillus subtilis, cellulase, pectinase, white pepper, husk removal. | en_US |
