Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10570/
http://dx.doi.org/10.1016/j.foodchem.2011.07.021 |
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| Title |
Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols
and pectin of coffee cherry husk extract.
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| Creator |
Usha Rani, M.
Anu Appaiah, K. A. |
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| Subject |
04 Microbiology
04 Coffee |
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| Description |
Gluconacetobacter, a bacterial cellulose (BC)-producing organism, has ability to utilise pectin and phenolic
compounds. The extract of coffee cherry husk (CCH), a high pectin- and polyphenol-containing agro
waste was used in the study. Production of endo- and exo-polygalacturonase, polyphenol oxidase and
tannase was observed during fermentation. Co-utilisation of glucose and galacturonic acid was observed.
Accumulation of rhamnose, arabinose and galactose indicated the breakdown of pectin. Among the phenolic
acids, benzoic acid derivatives were found to be degraded faster than cinnamic acid derivatives.
Degradation of tannic acid was more pronounced among the bound forms than free forms in the culture
broth. In BC, accumulation of free tannic, gentisic and coumaric acids was observed during the 2nd week
of fermentation. The present work indicates the ability of the organism to produce BC by the utilisation of
agro waste like CCH.
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| Date |
2012
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10570/1/Food%20Chemistry%20Volume%20130%2C%20Issue%202%2C%2015%20January%202012%2C%20Pages%20243-247.pdf
Usha Rani, M. and Anu Appaiah, K. A. (2012) Gluconacetobacter hansenii UAC09-mediated transformation of polyphenols and pectin of coffee cherry husk extract. Food Chemistry, 130. pp. 243-247. ISSN 0308-8146 |
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