Selection of Pectinase Producing Trichoderma sp. to Improve the Quality of Tea Leaves Fermentation

Abstract

Trichoderma spp. are one of the source to produce pectinolytic enzymes. Pectinolytic enzyme has an important role to breakdown pectin molecule of plant cell wall, which is very important in fermentation stage. The fungus was selected after primary screening of 44 isolates and named T.005, T.058 and T.066. This study was aimed to obtain pectinolytic enzyme from Trichoderma spp. which belong to Biotechnology Culture Collection (BTCC) LIPI. The best isolate was applied to improve fermentation of black tea. T.066 appears to be the best isolate which produced highest pectinase activity of 0,1723 UmL-1 followed by T.058 of 0,126 UmL-1 and T.005 of 0,105 UmL-1. Highest activity of pectinolytic enzyme from T.066 resulted in buffer pH 5 and 40 0C. Different enzyme activity from T.066: 0,086 UmL-1, 0,172 UmL-1 and 0,258 UmL-1 was added to fermentation of black tea. Crude enzyme of 0,258 UmL-1 enhance the Teaflavin (TF) component of black tea by 31,25% and Total Liquor Color (TLC) by 12,92%. Meanwhile crude enzyme of 0,172 UmL-1 improving Tearubigin (TR) component by 16,86% and High Polymerized Substance (HPS) by 19,72%.