Production of bio-yeast coffee

Associate Prof. Nguyen Duc Luong (left) introduces a complete "eco-coffee" product

Coffee production by wet method , also known as fermentation , is the research result of the Department of Biotechnology, Ho Chi Minh City University of Technology, headed by Associate Professor Dr. Nguyen Duc Luong.

Coffee is fermented by biological method with a strong aromatic taste, after drinking, it has a sweet taste, the longer it is, the better. Coffee is produced by fermentation method with the extraction efficiency up to 95%, the ingredients in coffee beans are dissolved almost completely when prepared.

According to Assoc. Prof. Nguyen Duc Luong, pectin and cellulose in coffee accounts for 30-40% of shell weight. Not only in shells, these two substances are also present in coffee beans, hindering the loss of substances when dissolved. Coffee roasting (heat) and coffee grinding (mechanical) processes only partially break down the cell wall. Therefore, when prepared, a part of the substance remains in the coffee grounds.

After 24 hours of fermentation, bio-fermented coffee can be used immediately.

The team created a probiotic from Aspergillus niger mold, the brand name is Biona-9. This bio-yeast is capable of removing these two substances without affecting the quality of the seeds (kernels). After 9 hours of bio-fermentation with coffee, 100% of coffee is fully peeled.

Le Thi Thanh Huyen, director of Cao Nguyen Do Company, said: Compared to the production of coffee by dry method, coffee production by fermentation method yielded nearly 20% higher yield. Currently, the factory's capacity is 100kg / day. After being categorized, the coffee will be brewed biologically, after 24 hours it can be used immediately. Coffee is produced by bio-yeast for as long as possible, food safety is absolutely guaranteed. Currently, this type of coffee has been marketed.

News, photos: Thu Thao