International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Study on co-culture (Aspergillus oryzae and Bacillus subtilis) for husk removal in white pepper production


Huong T T Tran, Duy Q Nguyen, Quynh X T Nguyen, Phu H Le

This study was aimed to use microbial method to synthesize cellulase and pectinase by co-culture between Aspergillus oryzae and Bacillus subtilis. Then, bioproduct was appllied in white pepper production for highest percentage of husk removal. The co-culture between A. oryzae and B. subtilis resulted in various interactions that affect their growth, metabolism and differentiation. The most potential cellulase and pectinase producers were selected for studying their cellulase and pectinase productivities on rice bran and rice husk using solid state fermentation (SSF). The conditions for black pepper fermentation which included ratio between two microbes, temperature, fermentation duration and ratio of bioproduct were investigated. This application of bioproduct in pepper fermentation brought very high efficiency in peeling black peppercorn. Using 25% ratio of bioproduct with the ratio 1:3 for spores of A. oryzae and living cells of B. subtilis, moisture content was at 60%; black pepper was almost peeled totally up to 99.34 ± 0.48% during 60 hours fermentation.
Download  |  Pages : 14-18
How to cite this article:
Huong T T Tran, Duy Q Nguyen, Quynh X T Nguyen, Phu H Le. Study on co-culture (Aspergillus oryzae and Bacillus subtilis) for husk removal in white pepper production . International Journal of Food Science and Nutrition. 2021; 6(5): 14-18.