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372 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYThe results indicate that the ratio of Lactobacillus brevis to the raw material weight affects product quality. Low or high bacterial ratios may lead to unbalanced secondary product formation.The results above are consistent with the researches by Hla Myo et al. in 2021 [11] (p.292), R. Tabasco et al. in 2011 [15] (pp. 1345%u20131352), Dita Kristanti et al. in 2022 [3].4. CONCLUSIONSThis study has evaluated technical factors impacting the fermentation process for producing Cascara herbal tea from the peel of Arabica coffee pulps from Son La. These factors included raw material sterilization conditions, glucose concentration, Lactobacillus brevis bacteria ratio relative to coffee pulp mass, and fermentation time. The finding indicates that using a sterilizing solution significantly affects the stability and sensory quality of the product. Glucose concentration is a key factor influencing the secondary products and the final flavour profile of the product. Fermentation time plays a decisive role in forming aroma compounds, enhancing the tea%u2019s sensory quality. The ratio of Lactobacillus brevis must be considered to achieve the best flavour and sensory characteristics. However, further research is needed to optimize these conditions and to assess the impact of additional fermentation conditions to establish a comprehensive process for manufacturing Cascara tea from Arabica coffee pulps from Son La, Vietnam. The study serves as a foundation for diversifying products derived from agricultural by-products, particularly coffee production from Son La, Vietnam, supporting the sustainable development of the food industry.5. LIMITATIONS AND FUTURE DIRECTIONSThe research does not discuss other potentially environmental conditions, such as pH adjustments, temperature variations, or