Isolation and identification of microorganisms from weasel coffee sample in Lamdong province

Abstract

A group of thirteen strains of microorganism including fungi, bacterium, and yeasts were isolated by using malt medium from weasel coffee beans in LamDong province. Four fungi, one bacterium, and eight yeasts were isolated from weasel coffee beans. The results of qualitative evaluations of pectinase and cellulase production showed that all isolated microorganisms could produce these two enzymes. Microorganisms which had the highest production of cellulase and pectinase according to the results of qualitative tests were chosen and identified by DNA sequencing method among thirteen microorganisms. Five microorganisms had been idetified as Penicillium citrinum, Wickerhamomyces edaphicus, Aspergillus flavus, Aspergillus niger, Aspergillus unguis. Among them, four microorganisms except Aspergillus flavus can be further studied and applied in the production of weasel coffee to achieve a distinct flavor as natural one, and

then applied in food industry as well as enzyme industry.

Keywords: bacterium, cellulase, fungi, pectinase, yeasts, weasel coffee.