White pepper fermentation by aspergillus unguis and wickerhamomyces edaphicus : optimized fermented conditions

Abstract

Aspergillus species are considered as an abundant supply of enzymes, especially pectinase and cellulase enzymes which have a broad application in skin peppers removal of black pepper. A.unguis and W.edaphicus were isolated from weasel coffee have been optimized pectinase and cellulase production. This study applied Biopep-24, Biopep-25 derived from W.edaphicus, A.unguis to produce white peppers whose quality is high, aroma and pungency are improved and safe in 72-hour fermentation and 30% bioproduct used. While Biopep-24 was a yeast and proved to be outdone when taking 72 hours and to peel completely 100 percentage in black pepper skin compare to 84 hours by Biopep-25 originated from A.unguis. From this research, it can be concluded that Biopep-24 and Biopep-25 can be applied well in white pepper processing industry in order to supply standard products for domestic and abroad.