Nghin cu b sung Saccharomyces.

cerevisiae trong qu trnh ln men ht ca cao nng cao cht lng sn phm
Phm Vn Thao, Phan Thanh Bnh, Nguyn Th Thoa, Trn Th Thm H, V Th Dung, V Vn Thng, Nguyn T Ct Triu

Phng Sinh ha v Cng ngh sinh hc, Vin Khoa hc K thut Nng lm nghip Ty Nguyn 1. M u Ln men ht cacao l qu trnh cn phi c v ng vai tr quan trng nht to ra sn phm ht cacao kh c dng trong cng ngh ch bin s c la. Qu trnh ny c nh hng rt ln n qu trnh hnh thnh cht lng sn phm ht ca cao kh. Qu trnh ln men ht cacao c s hin din ca vi sinh vt v enzyme, y l cc xc tc quan trng cho cc phn ng sinh ha trong ht nhm to ra cc tin hng v s c la (ng kh, acid amine, polyphenol) (Wood and Lass, 2001). H vi sinh vt trong qu trnh ln men kh phc tp v bao gm 2 giai on: giai on 2 ngy u l qu trnh ln men ym kh ch yu c s hin din ca cc nm men chuyn ha ng thnh ru etylic hoc acid lactic, giai on tip theo l ln men hiu kh c s hin din ca nm men v vi khun chuyn ha ru thnh acid acetic. Acid lactic khng b gim i trong qu trnh lm kh v gia nhit do y l acid kh bay hi, trong khi acid acetic d dng bay hi trong qu trnh gia nhit. lm gim v chua trong ht cacao th cc phn ng sn sinh acid phi theo chiu hng to acid acetic t ru ty lc. Trong qu trnh ln men ht cacao cn mt lng acid nht nh ph v cu trc t bo, lm cht ht, xc tc mt s phn ng sinh ha to hng, do xu hng nghin cu to ra acid d bay hi sau khi thc hin cc tc dng ca mnh trong qu trnh ln men c t ra. N ghin cu b sung chng nm men Saccharomyces cerevisiae vo trong qu trnh ln men ht ca cao nhm a cc phn ng theo xu hng to acid acetic l hng nghin cu chnh c t ra nhm gim chua ca sn phm cui cng, tng cht lng ca ht cacao kh. 2. Vt liu v phng php 2.1 Vt liu Nguyn liu l ht ca cao t cc qu t chn thu hi ca ging Forastero v Trinitario. Nm men Saccharomyces cerevisiae c phn lp t qu trnh ln men ht cacao v nhn nui t phng TN sinh ha v cng ngh sinh hc- Vin Khoa hc K thut Nng lm nghip Ty Nguyn. 2.2 Phng php B tr th nghim: - Ht ca cao c ln men 6 ngy trong thng g, o trn 2 ln vo ngy th 2 v th 4 ca qu trnh ln men. - Nm men Saccharomyces.cerevisiae c mt 107 - 108 CFU/g, c nui cy trn mi trng Hasen v c b sung vo ngy u tin ca qu trnh ln men. CT1: B sung theo t l 100 mg nm men/kg ht ti CT2: B sung theo t l 300 mg nm men/kg ht ti CT3: B sung theo t l 500 mg nm men/kg ht ti CT4: i chng khng b sung nm men - Ly mu: Mu c ly 24 gi/ln ti 5 im cho gc ca thng ln men, su 15cm, khi lng mi ln ly phn tch cc ch tiu l 300g ht ti. - Th nghim 1 yu t, 4 cng thc, mi cng thc 100 kg ht ca cao ti, thc hin 3 ln lp li. Ch tiu theo di: Trong qu trnh ln men: Nhit khi , s lng nm men, hm lng cm nhy, pH ht qua cc ngy ln men Phn tch cht lng ht kh: pH ca ht, Hm lng v, nh gi mu sc ht (cuttest), nh gi th nm. Cc mu c ly c khi lng 300g m 7,5%, bo qun 2 thng trc khi phn tch cc ch tiu. Phng php x l s liu: X l s liu bng phn mm Excel 3. Kt qu v tho lun 3.1. Kho st s bin i trong qu trnh ln men 3.1.1. Bin i ca hm lng cm nhy trong qu trnh ln men Hm lng cm nhy gim trong 2 ngy u ca qu trnh ln men ht cacao do nm men, vi khun ph v cu trc ca t bo lin kt phn cm nhy v cc pectin trong (Wood and Lass, 2001). Song song vi qu trnh ny th phn ng to ru t ng cng c xy ra v lm cho hm lng ru tng ln, phn ng ny do xc tc ch yu ca cc nm men (c bit l S.cerevisiae). Nu hm lng cm nhy gim nhanh th s rt ngn c giai on ln men ym kh v to iu kin cho cc vi sinh vt hiu kh hot ng to ra acid acetic ca ht ca cao.

40 35 30 25 20 15 10 5 0 CT1 CT2 CT3 C 0 35,37 35,37 35,37 35,37 1 27,10 26,50 27,80 30,87 2 19,63 18,90 20,47 25,03 3 16,93 16,27 16,73 20,10 4 13,27 13,70 14,27 16,60 5 9,70 10,30 10,33 13,27 6 6,10 6,33 7,30 9,03
Ngy ln men

CT1 CT2 CT3 C

Biu 1: Din bin ca hm lng cm nhy trong qu trnh ln men

Kt qu cho thy vic b sung nm men cho tc hm lng cm nhy gim xung nhanh hn cng thc i chng. Sau 2 ngy gim t hn 30% xung cn di 20% so vi i chng l 25,03% (biu 1). y l mt kt qu ng khch l bi gim c 1 ngy so vi i chng khi mc c cho l thong kh khi hm lng cm nhy khong di 20% so vi khi lng ht cacao (Phan Thanh Bnh, 2011). Tuy nhin sau 6 ngy ln men th hm lng cm nhy ch cn di 7%, iu ny s lm cho lp v ca ht mng v kh nng bo qun thp hn so vi i chng do d b v trong qu trnh ng bao v vn chuyn. 3.2.2. nh hng ca nm men b sung n nhit khi ht trong qu trnh ln men Nhit ca khi nh gi mc ln men ca khi ht ca cao. Nhit tng ln l khi cc phn ng sinh ha trong qu trnh din ra cng mnh m tc c s chuyn ha cc hp cht bn trong ht, lm cht mm, gim hm lng nc, gim v ng, v cht. Nhit tng ln th qu trnh ln men ht tt do cc phn ng sinh ha trong ht hon thin v nhanh hn. Qu trnh ln men ca cao din ra theo hai giai on. Giai on u l ln men ym kh (48 gi u) nm men hot ng l ch yu (phn ng ta ra mt lng nhit l 93,3kJ/mol) v giai on sau l giai on hiu kh, trong giai on ny cc phn ng ta mt lng nhit ln lm nhit tng ln (Phm Tr Thng, 1999).
Nhit ( C)
o

50 45 40 35 30 25 20
CT1 CT2 CT3 C MT CT1 CT2 CT3 C MT

0 22,7 22,7 22,7 22,7 25,9

1 28,78 27,4 26,68 25,66 25,3

2 34,92 32,72 31,88 30,4 26,1

3 46,68 44,32 43,1 40,62 27,7

4 41,66 40,62 41,66 42,16 26,9

5 42,38 42,56 42,34 44,8 27

6 40,46 39,5 40,44 42,54 25,8

Ngy ln men

Biu 2: Din bin nhit (oC) trong qu trnh ln men

Kt qu cho thy ban u nhit ca cc nghim thc thp hn nhit mi trng do lng nc trong cm nhy ca cc nghim thc cn nhiu. Nhit ca khi tng ln qua cc ngy ln men, 2 ngy u ca qu trnh ln men l giai on hot ng ca nm men v mt s t vi khun sinh acid lactic nn nhit khng tng nhiu, nhit trung bnh ca CT1 tng cao nht (34,92 oC) v thp nht l C (30,4 oC). Vic tng nhit trong giai on ny l do vic b sung nm men nn vic ln men ym kh xy ra nhanh hn, lng cm nhy mt i nhiu hn, lng nc cng mt i nhiu hn nn nhit khi ca cc nghim thc b sung nm men c s tng cao hn i chng. Nhit ca cc nghim thc b sung nm men t gi tr cao nht sau khi tin hnh o ln 1, vi s o trn lm oxy thm nhp vo lm thng thong khi to thun li cho vi khun hiu kh hot ng. Giai on ny c s tham gia ca vi khun acetic chuyn ha ethanol thnh acid acetic. Phn ng ta ra mt lng nhit ln lm cho cc nghim thc tng ln. Nhit trung bnh ca CT1 t cao nht vo ngy th 3 t 46,68 o C, y l nhit kh thch hp cho cc phn ng sinh ha xy ra trong t bo to nn cc tin hng v s c la v mu sc ca ht cacao (Phan Thanh Bnh 2011). Trong khi cng thc i chng nhit cao nht vo ngy th 5 ch t 44,8o C. 3.2.3. pH ht cao cao trong qu trnh ln men

Trong lp cm nhy ca ht ca cao ti acid citric chim t 1 - 3% v khi lng , tuy nhin trong ni nh ht th khng c s hin din ca acid nn pH gi tr cao trn 6,5 (Phan Thanh Bnh 2011) . Trong qu trnh ln men, acid lp ngoi s thm dn vo trong khi ht v lm gim pH trong khi ht mt cch nhanh chng, cc acid ny s xc tc cc phn ng ha hc, lm v t bo, lm cht mm ht.
pH 6,9 6,5 6,1 5,7 5,3 4,9 4,5 CT1 CT2 CT3 C 0 6,74 6,74 6,74 6,74 1 6,52 6,51 6,55 6,57 2 6,21 6,32 6,3 6,41 3 5,44 5,53 5,46 5,61 4 5,41 5,42 5,36 5,3 5 5,12 5,15 5,06 5,01 6 5,05 5,1 4,94 4,87 CT1 CT2 CT3 C

Ngy ln men

Biu 3: Din bin pH ht ca cao trong qu trnh ln men

Kt qu nh gi trong th nghim cho thy s gim pH ca khi ht nhanh hn i chng trong 2 ngy u v sau duy tr gi tr pH xung quanh mc 5,0. n cc ngy cui cng c th hm lng acid thc trong ht sau ln men l cao nhng trong qu trnh phi v gia nhit xc nh pH lm cho mt lng ln acid acetic bay hi v ko pH ln cao hn so vi i chng. y l kt qu ca vic s dng nm men Sacharomyces cerevisiae chuyn ha hu ht ng thnh ru nn lng acid acetic c sinh ra nhiu nhng li d dng bay hi trong qu trnh lm kh v gia nhit. pH ca ht ngy th 6 cao nht l CT2 t 5,10, thp nht l i chng pH=4,87 iu ny chng t vic ng dng nm men l c kt qu ng khch l v theo chiu hng nng cao cht lng sn phm. 3.2.4 Mt nm men trong qu trnh ln men Nm men xut hin t ngy u tin ca qu trnh ht do lp cm nhy giu glucose, fructose v sucrose (hm lng tng s 10-15%) v pH ban u tng i thp pH= 3,3-4,0, ch yu do nng acid citric cao 1-3% . Mt hm lng tng i cao ca pectin v cc polysaccharide khc 1-2% lm tng tnh keo ca lp cm nhy v hn ch s khuch tn ca khng kh to iu kin thun li cho nm men pht trin.
Bng 1: Mt ca nm men trong qu trnh ln men

Ngy ln men 0 1 2 3 4 5 6

Mt nm men (CFU/g ht ti) i chng 2,70*10

6

CT1 2,70*10
6

CT2 2,70*10
6

CT3 2,70*106 4,40*106 48,00*106 0,93*106 5,30*106 2,50*106 2,50*106

3,30*106 11,00*106 0,80*106 3,60*106 1,90*106 3,40*106

4,50*106 24,00*106 0,86*106 2,60*106 6,60*106 4,60*106

4,20*106 29,00*106 0,97*106 6,30*106 1,50*106 5,30*106

Nm men xut hin ngay t ngy u tin ca qu trnh ht. Kt qu th nghim cho thy s lng khun lc nm men tng dn t ngy th nht n ngy th 3 (t 24h 72h) v gim dn t ngy th 4 n ngy th 6 (t 96 144h). Mt t bo nm men ban u l 2,7 x 10 6 t bo/gam ht ti , t gi tr cao nht vo ngy th 2. Cao nht l CT3 t 48 x 10 6 CFU/gam ht ti v thp nht l i chng t 11 x 10 6 CFU/gam ht ti. iu ny c gii thch l trong 2 ngy u ln men ym kh th nm men sinh trng, pht trin v xc tc cc phn ng sinh ha mnh m. Sau qu trnh o trn ngy th 2 th c s tham gia ca oxi nn qu trnh ln men hiu kh xy ra, giai on ny cc vi khun sn sinh acetic hot ng ch yu nn lng nm men trong khi ht gim dn t 48*10 6 xung 0,93 *

106CFU/g ht ti. Cc kt qu ny ph hp vi cc nghin cu t Ghana , Cng ha Dominican , Nigeria , West Africa . 3.2. nh gi cht lng ht ca cao kh sau ln men 3.2.1. Hm lng v v pH, TA ca ht ca cao kh V la l thnh phn khng c s dng trong sn xut s c la. Hm lng v la ph thuc vo gen di truyn, thi gian ln men, cht lng ln men, v la cng thp th nh sn xut s c la cng a chung nhng ht d b v trong qu trnh bo qun. i vi pH v TA l cc ch tiu v cht lng chnh ca ht, ht ca cao c coi l ln men tt nu c gi tri pH cao v TA thp ngng pH t 5,13 5,3 tng ng vi TA t 1,42 1,14 . Cc nc vng ng Nam c ht cacao c cho l chua nn thng c pH t 4,6 4,8 (Phan Thanh Bnh, 2011; Phm Hng c Phc, 2005, Phm Vn Thao v Cng s 2008).
Bng 2: nh hng ca nng nm men n hm lng v ca ht kh.

Cng thc CT1 CT2 CT3 C

Hm lng v 11,46 11,67 13,71 14,04

pH 5,25 5,20 5,18 5,08

TA (ml NaoH 0.1N/g) 1,42 1,48 1,52 1,61

Kt qu cho thy hm lng v thp nht l CT1 11,46% v cao nht l C 14,04% (bng 2). Nh vy vic b sung nm men lm cho giai on u ca qu trnh ln men din ra nhanh hn, lng cm nhy gim i nhanh. Qu trnh ln men din ra tt hn lm cho lng v ca ht cng phn no c gim i ng k. Kt qu xc nh gi tr pH v TA cho thy pH cao nht CT1 (5,25), tip theo l CT2 (5,20), i chng c gi tr thp nht (5,08). Gi tr pH cao chng t qu trnh ln men din ra tt, y do y nhanh giai on ln men k kh nn lng acid lactic sinh ra t, trong khi chua ca ht ca cao ph thuc nhiu vo hm lng acic lactic bi trong qu trnh phi sy acid ny s khng bay hi m vn li trong ht lm tng chua ca ht ca cao. V vy vic b sung nm men trong giai on u phn no lm gim lng acid lactic sinh ra trong qu trnh ln men ym kh lm cho ht ca cao kh c chua gim xung. 3.2.2. nh gi mu sc ht ca cao kh bng phng php ct ht (Cuttest) y l ch tiu c bn nh gi mc ln men ca ca khi ht. Mu ca cao c nh gi l ln men y phi c t l ht nu hon ton trn 60%. Ht ca cao cha ln men y th t l ht en , ht tm v tm mt phn cao. Mu sc ca ht kh l do phn ng oxy ha cc polyphenol trong ht giai on ln men hiu kh v giai on phi/sy . Mu sc ht s bin i dn t en , tm tng phn, nu tm v nu hon ton theo mc ln men ca khi ht. T l ht nu cng nhiu th khi ht c nh gi l ln men tt v l nguyn liu cho qu trnh sn xut chocolate (Wood v Lass, 2001); . Bng 3: nh gi mu sc ht ca cao sau ln men bng phng php ct ht (cuttest) Cng thc Ht nu (%) 72,00 71, 00 66,67 63, 67 Ht nu tm (%) 23,33 24,00 27, 00 29, 67 Ht tm (%) 4,67 5, 00 6, 33 6, 67 Ht chai xm (%) 0 0 0 0 Ht mc (%) 0 0 0 0 im s ln men (CTS) 534,67 532,00 520,67 514,00

CT1 CT2 CT3 i chng

Kt qu xc nh mu sc ca ht cacao kh cho thy nhn chung cc nghim thc u cho kt qu ln men tt. Ngay c cng thc i chng cng cho kt qu ln men tng i tt vi t l ht nu cao v ht tm thp. Tuy nhin cc cng thc c b sung vn cho t l ht nu cao hn: nhiu nht l CT1 (72,00%), sau ti CT2 (71,00) v thp nht l C (63,67%). T l ht tm cao nht l i chng (6,67%) v CT1 l thp nht (4,67%). Tuy nhin s chnh lch gia cc nghim thc l khng cao v t l ht tm cho thy cc nghim thc c ln men kh tt. Vic b sung nm men Sacharomyces cerevisiae cng c s tc ng ti qu trnh ln men ca cao lm cho t l ht nu hon ton tng ln ng k v gim t l ht tm. 3.2.3 nh gi cht lng ht ca cao kh bng phng php th nm

Ht cacao kh c nh gi th nm theo phng php ca AuSAID (2006) vi im nh nht l 0 v im ln nht l 7. Hi ng nh gi th nm gm 7 ngi c o to c bn v nh gi v th nm bt nho cacao v so snh vi mu chun c ly t Ghana l sn phm t ging criollo.
Bng 4: Cht lng th nm ht ca cao kh

Cng thc CT1 CT2 CT3 i chng Mu chun Ghana

im nh gi mi v v Hng ca cao 4,58 4,25 4,50 4,17 7,00 V chua 2,67 3,17 3,00 3,25 1,00 V ng 3,25 3,67 3,42 3,58 3,50 V cht 2,58 2,83 3,08 3,00 2,00

Kt qu th nm cho thy v hng ca cao ca tt c cc nghim thc trn mc trung bnh tuy nhin hng ca cao cn km xa mu chun Ghana, cao nht l CT1 t 4,58 im, thp nht l CT4 (i chng) t 4,17 im. V v chua th cc cng thc nhn chung u ang cn chua hn so vi mu chun nhng khng nhiu. vic b sung nm men lm qu trnh ln men k kh din ra nhanh hn, lng ng mt i nhanh hn v qu trnh to acid lactic to ra t hn nn v chua trong sn phm cui cng gim i ng k. CT1 c v chua t thp nht t 2,67 im v chua thp nht l CT4 (i chng) t 3,25 im. V v ng v v cht thp nht l CT1 v cao nht l CT4 (i chng). iu ng thy l v ng ca cc mu ln men bng hoc gn bng ca cao Ghana, thm ch CT1 cn c gi tr thp hn Ghana, y l mt kt qu kh tt khi p dng cho ln men ht cacao. 4. Kt lun Vic b sung nm men Sacharomyces cerevisiae cho kt qu ln men kh tt so vi i chng tuy nhin lng nm men b sung ch l va phi s tt cho qu trnh ln men hn bi trong qu trnh ln men vi sinh vt c tnh i khng nn vic b sung kp thi, ng thi im v hm lng va phi c th gip cho qu trnh ln men c din ra thun li hn thay v b sung mt lng nm men ln s lm thay i ln mt s qu trnh, phn ng ln men c s tham gia ca cc vi sinh vt, nm men khc nhau. Kt qu cho thy CT1 (b sung t l 100 mg/kg nm men 107-108 CFU/g) l tt hn so vi cc cng thc cn li v tt hn so vi i chng. Cc kt qu v ch tiu cht lng ht ca cao sau ln men u kh tt. Ti liu tham kho 1. 2. 3. 4. 5. 6. 7. 8. Phan Thanh Bnh (2011). Nghin cu s dng Enzyme trong qu trnh s ch ht ca cao nng cao cht lng v tng hiu qu kinh t. Bo co tng hp kt qu khoa hc cng ngh ti. Vin KHKT NLN Ty Nguyn. Phm Hng c Phc 2005. K thut trng ca cao Vit nam, Nh Xut Bn Nng Nghip Tp. HCM. Phm Tr Thng, (1999). Bi ging bo qun ch bin ca cao, Trng H Nng Lm Tp. HCM . Phm Vn Thao (2008), bo co chuyn , xy dng quy trnh th tc nh gi cht lng ca cao ti cc cng on ch bin, Vin KHKT NLN Ty Nguyn, aklak. Neil Hollywood; Smilja Lambert; H Thanh Ton; Nguyn Vn thnh; Phm Hng c Phc; Hunh Xun Phong, Phm Vn Thao, 2008. K thut s ch ca cao cht lng ca cao. Nh xut bn nng nghip TP. HCM. Wood, G. A. R., Lass, R. A. (2001). Cocoa. Longman, London. Similja, 2007. Quality- fermentation of cocoa- general- Vietnam training April 07, in training couse in NLU. AusAID (2006). Laboratory Analysis Manual, Card cocoa project.

9. A.Arijiah, J. F. C. (1994). Effects of processing on cocoa flavour. Food technology: 15. 10. Adeniyi, D. O., Oyedokun, A. V., Adejobi, K. B. and Adenuga, O. O. (2011). "Mycoflora associated with fermentation of cocoa beans in Nigeria." Applied Biosciences 39: 2647 - 2651. 11. Anvoh KYB, G. T., Beugr GAM, Kinimo JM and D Gnakri (2010). "Comparison of biochemical changes during alcoholic fermentation of cocoa juice conducted by spontaneous and induced processes for the production of ethanol." African Journal of food agriculture nutural and development 10(6): 2740-2754. 12. Ching L Hii, R. A. R., S Jinap and YB Che Man (2006). "Quality of cocoa beans dried using a direct solar dryer at different loadings." Journal of the Science of Food and Agriculture 86: 12371243. 13. Lene Jespersen, D. S. N., Susanne Hnholt, Mogens Jakobsen (2005). "Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans." FEMS Yeast Research 5: 441453. 14. Misnawi, S. J., B. Jamilah and S. Nazamid (2004). Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Quality. 15: 403-409. 15. Nielsen, D. S. (2006). The microbiology of Ghanaian cocoa fermentations. Doctor, The Royal Veterinary and Agricultural University, Copenhagen, Denmark.

16. Perubahan Fisiko-Kimia Selama Fermemtasi Biji Kakao , D. E. K. Y. B. (2008). "Physico-chemical changes during cocoa fermentation and key enzymes involved." Review Penelitan Kopi dan Kakao 24(1): 54-71. 17. Sandra Lagunes Glvez, G. L., Jose Luis Paredes, Michel Barel, Joseph-Pierre Guiraud (2007). "Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic." International Journal of Food Microbiology 114: 124130.

Researching on addition of Saccharomyces.cerevisiae yeast during cocoa bean fermentation to improve the cocoa bean quality
Phm Vn Thao, Phan Thanh Bnh, Nguyn Th Thoa, Trn Th Thm H, V Th Dung, V Vn Thng, Nguyn T Ct Triu

Summary Cocoa bean fermentation is the most important process to create the good quality products for chocolate processing. Microorganisms and enzymes catalyst any reactions in cocoa fermentation for creating the chocolate flavor (reducing sugars, amino acids, polyphenols ...). Microorganisms in the fermentation process is presenced on two phases: the first phase of 2 days anaerobic fermentation is mainly the presence of yeast which hydrolysis sugar to ethyl etylic or lactic acid, the next stage is aerobic fermentation, in this the presence of yeast and bacteria metabolic alcohol to acetic acid. Lactic acid is not evaporated in the process of drying and heating. Beside, the acetic acid is easily evaporated during heating. To reduce the acidity of cocoa beans, increasing the reaction produces acetic acid during fermentation. Addition Saccharomyces cerevisiae in the cocoa bean fermentation for increasing quality of cocoa beans is the main purpose of this research. The research was carried out during cocoa harvest crop 2011- 2012, Forastero and trinitario varieties, 6 days fermentation of 100kg fresh bean in each wood box, 2 times turning, yeast supplement on the first day of fermentation. Results showed that: CT1 (addition of 100 mg/kg fresh bean yeast 107-108 CFU/g) for best results, high fermentation efficiency, temperature in cocoa beans mass max > 46 oC, pH = 5.25, TA = 0.1N NaOH 1.42 ml/g, shell content is 11.46%, brown beans is 72%, purple beans is 4,67%, cocoa flavor is 4.8 points and taste sour only is 2.67 points. Phm Vn Thao Phng TN sinh ha v cng ngh sinh hc Vin Khoa hc K thut Nng lm nghip Ty Nguyn 53 Nguyn Lng Bng, TP. Bun Ma Thut, tnh kLk T: (0500) 3 862845 di ng: 0948778008 email: thaowasi@gmail.com