Phenotypic and genotypic characterization of bacteria from cacao fermentation set-ups in Davao and screening of selected isolates for cellulase, protease, and pectinase activities

Date

12-2014

Degree

Bachelor of Science in Biology

Major Course

Major in Microbiology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Arlene L. Llamado

Abstract

Fermentation is essential in flavor development of cacao, yet its microbial dynamics in the Philippine setting has not ye been studies. This study focuses on the phenotypic and genotypic characterization of bacterial cultures isolated from cacao fermentation set-ups in Davao. It aimed to purify, screen, and characterize bacterial isolated taken from different stages of cacao fermentation. A total of 47 bacterial isolates were observed. After screening for cellulolytic, pectinolytic, and proteolutic activities, it was determined that 15, 7, and 17 of the isolates exhibit the enzymatic activities, respectively. The enzymes produced by the selected isolates were quantified using spectrophotometric methods. No significant differences were observed in the cellulases produced by eight selected isolates with value ranging from 0.01 to 0.03 mg.mL. Isolates S3B 6 and DFBB 1bb produced the highest pectinase concentrations at 0.21 and 0.17 mg.mL, respectively. No significant differences were observed in the proteases produced by seven selected isolates with values ranging from 6.09 to 8.95 mg.mL. Of the selected isolates, 16 were further characterized genotypically by visual comparison of their microsatellite DNA band profiles, which revealed 14 unique patterns. The ability to produce pectinolytic, cellulolytic, and proteolytic enzymes can affect the formation of flavour precursors in cacao beans. Bacterial isolates producing remarkable amounts of these enzymes were successfully isolated. Bacterial isolates exhibiting the most desired characteristics may be considered for the development of a defined bacterial inoculum in order to hasten cacao fermentation, as well as improve the quality of the final product.

Language

English

Call Number

LG 993.5 2014 B4 /B35

Notes

UPLB Main Library Cataloging Section

Document Type

Thesis

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