ISOLATION AND CHARACTERIZATION OF YEAST FROM FERMENTED SEMERU ARABICA WINE COFFEE CHERRIES

Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize tolerantand thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru...

Full description

Saved in:
Bibliographic Details
Published inJurnal Pangan dan Agroindustri (Online) Vol. 12; no. 2; pp. 101 - 111
Main Authors Vivianinda, Ange Risna, Nurcholis, Mochamad, Sriherfyna, Feronika Heppy, Maligan, Jaya Mahar
Format Journal Article
LanguageEnglish
Published Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 30.04.2024
Subjects
fermented coffee
semeru arabica
wine coffee
yeast isolation
Online AccessGet full text

Cover

More Information
Summary:Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize tolerantand thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru Arabica coffee cherries were fermented for 30 days.Yeast isolation was performed on samples collected each week during fermentation. The selected isolates were characterized for macroscopic and microscopic morphology, followed by ethanol and temperature tolerance analysis. The isolate with the most desirable characteristics, designated CW30, grew well at 30ºC but was sensitive to temperatures above 35ºC. The isolate grew well in media containing 5% ethanol but was sensitive to a 10% ethanol concentration. Based on nucleotide sequence analysis, CW30 exhibited 100% similarity with Candida ethanolica isolate 3-1-19.
ISSN:2354-7936
2685-2861
DOI:10.21776/ub.jpa.2024.012.02.5