| dc.contributor.author | Hiep, Dang Dinh | |
| dc.date.accessioned | 2013-06-19T02:53:24Z | |
| dc.date.accessioned | 2018-05-31T02:24:29Z | |
| dc.date.available | 2013-06-19T02:53:24Z | |
| dc.date.available | 2018-05-31T02:24:29Z | |
| dc.date.issued | 2010 | |
| dc.identifier.uri | http://10.8.20.7:8080/xmlui/handle/123456789/66 | |
| dc.description.abstract | In this research, the quality of coffee is improved by wet process method.
Aspergillus phoenicis, Candida tropicalis and Bacillus substilis NIOB 088 are
used to increase the soluble solids in coffee because these microorganisms
produce pectinase and cellulase that break down pectin and cellulose which
reduce the quality of coffee. In this research, some optimum factors for
fermented process by bioproducts are also determined. The optimum
fermented duration is 25, 12, 20 hrs by Aspergillus phoenicis, Candida
tropicalis and Bacillus substilis NIOB 088. The optimum ratio fermented
process is 1, 6, 7% by Aspergillus phoenicis, Candida tropicalis and Bacillus
substilis NIOB 088. The soluble solids in fermented coffee are higher than
coffee is not fermented. The percentage soluble solids increase to 54.22%
(Aspergillus phoenicis), 37.14% (Candida tropicalis), 20% (Bacillus substilis
NIOB 088) compare to the coffee is not fermented. In addition, caffeine also
increase to 16.67% (Aspergillus phoenicis) compare to the coffee is not
fermented. | en_US |
| dc.description.sponsorship | MSc. Le Hong Phu | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International University HCMC, Vietnam | en_US |
| dc.relation.ispartofseries | ;022000414 | |
| dc.subject | Chemical technologies -- Coffee -- Vietnam | en_US |
| dc.title | Improvement of the quality of coffee by aspergilus phoenicis, Candida tropicalis, bacillus substilis NIOB088 | en_US |
| dc.type | Thesis | en_US |
