Isolation and identification of anaerobic yeasts and bacteria which produce cellulase and pectinase from weasel coffee

Abstract

Weasel coffee is a special coffee which has a strange flavor as mixture of musty, syrup, and chocolate. The coffee has low quantitative production while their cost is very expensive. The weasel coffee from Trai Ham – Da Lat was used to research microorganisms system in intestine of palm civet to improve qualitative of green beans coffee by their enzyme. Fifteen strains of microorganism including four anaerobic bacteria and eleven anaerobic yeasts were isolated with malt in anaerobic condition that imitated condition of weasel intestine. The result of quantitative evaluation showed all microorganisms which could produce cellulase and pectinase. According to the result, isolated microorganisms with highest evaluation of cellulase and pectinase were chosen and identified with DNA sequencing method. Three of microorganisms with highly cellulase activity were Dothideomycetes sp., Hanseniaspora uvarum, Candida boidinii. Three others of isolated microorganisms highly in pectinase activity were Wickerhamomyces anomalus, Enterobacter sacchari, Pantoea vagans. Keywords: Weasel coffee Microorganisms Anaerobic bacteria Anaerobic yeasts Cellulase Pectinase Isolation Identification Enzyme