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358 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYof material to 2 grams of sterilization solution for 30 minutes to eliminate exotic microorganisms. After soaking, the post-sterilised coffee pulps are infused with a 15% glucose solution at 1 gram of material to 1 gram of 15% glucose solution to balance the moisture and additional nutrients for bacteria during fermentation.. Next, Lactobacillus brevis is added to the material at a 10% ratio. The concentration for this strain is 108CFU/ml before fermentation. After adding, the pulps are fermented in a closed system at 37%u00b0C for 6 hours without aeration. Finally, the Cascara tea is dried at 80%u00b0C until it reaches a moisture content of 10%.2.2.2. Effects of varying initial sterilisation conditions on the quality of Cascara teaThe experimental samples were prepared following 2.2.1 with some modifications to the sterilisation solution, including a 5% NaCl solution (according to 2.2.1), a 0.02% NaClO solution (according to US EPA standards), and a control sample without sterilisation. The evaluation criteria for this experiment include total acid content, total phenolic content, tea colour/total liquor colour, aerobic bacteria count, mold and yeast count, and sensory scores. Based on the obtained results, the influence of varying the sterilisation condition on the quality of the product can be assessed.2.2.3. Effects of varying glucose concentration on the quality of Cascara teaThe experimental samples were prepared following 2.2.1, with variations in the initial glucose solution concentration: 5%, 15% (according to 2.2.1) and 20%. The evaluation criteria for this experiment include total acid content, total phenolic content, total liquor colour and sensory scores. Based on the obtained results, the effects of changing glucose concentration on the quality of the product can be assessed.