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Kultur Dokumente
Abstract
Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee
pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee
cherries by wet or dry process, respectively. Coffee pulp/husk contains some amount of caffeine and tannins, which makes it toxic in
nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for
the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. These
include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not
technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such
as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from coffee pulp/husk. Solid state fermentation has been
mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper
reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological
means. 2000 Elsevier Science S.A. All rights reserved.
Keywords: Coffee pulp; Coffee husk; Submerged fermentation; Solid state fermentation; Biotechnological applications
1. Introduction
In recent years, there has been an increasing trend towards
efficient utilization and value-addition of agro-industrial
residues such as coffee pulp and husk, cassava bagasse,
sugar cane bagasse, sugar beet pulp, apple pomace, etc.
[16]. Several processes have been developed that utilize
these as raw material for the production of bulk chemicals and value-added fine products such as ethanol, singlecell protein (SCP), mushrooms, enzymes, organic acids,
amino acid, biologically active secondary metabolites, etc.
[1,713]. Application of agro-industrial residues in bioprocesses on one hand provides an alternative substrates, and
on the other side helps solving pollution problem, which
otherwise their disposal may cause. With the advent of
biotechnological innovations, mainly in the area of enzyme and fermentation technology, many new avenues have
Corresponding author. Tel.: +91-471-490-674; fax: +91-471-490-712.
E-mail address: pandey@csrrltrd.ren.nic.in (A. Pandey).
1369-703X/00/$ see front matter 2000 Elsevier Science S.A. All rights reserved.
PII: S 1 3 6 9 - 7 0 3 X ( 0 0 ) 0 0 0 8 4 - X
154
Table 1
Production and consumption of coffee in the worlda
Country
Production
(million sacs)
Country
Brazil
Colombia
Indonesia
Uganda
India
Cote dIvoire
Guatemala
Vietnam
Mexico
Ethiopia
28b
15b
7c
5.5c
5c
5c
5b
5c
4b
4b
Finland
Sweden
Denmark
Norway
Holland
Luxembourg
Germany
Austria
Belgium
France
Switzerland
Spain
USA
Italy
Canada
England
Japan
15
15
11
11
11
8
8
8
8
6
6
5
4.5
4.5
4
2.5
2
obtained from the coffee industry. This also contains caffeine, tannins and polyphenols, although in lesser quantity.
Due to the presence of these compounds (caffeine, tannins
and polyphenols), these organic solid residues show toxic
nature and thus have not been utilized beneficially. This has
also led to the problem of environmental pollution [1619].
155
Table 2
Composition of coffee pulp and husk (% dry weight basis)
Components
1a ,d
2b,d
3c,e
Carbohydrates
Proteins
Fibres
Fat
Caffeine
Tannins
Polyphenols
Pectins
50
10
18
2.5
1.3
1.88.56
44
12
21
1.25
57.8
9.2
2
1.3
4.5
12.4
[19].
[87].
c [1].
d Coffee pulp.
e Coffee husk.
b
156
Table 3
Micro-organisms cultivated on coffee pulp and husk
Micro-organism
Purpose
References
Aspergillus sp.
A. nigera
A. nigera
A. niger
A. niger NRRL 2001
Ceratocystis fimbriata
F. moniliforme
G. fujikuroi
L. edodes
Methanogenic thermophilic
cultures
P. tannophilus
P. verrucosum
Pleurotus sp.
P. ostreatus
P. ostreatus
P. ostreatusb
Penicillium sp.
P. chrysosporium
Rhizopus sp.
Trichoderma sp.
T. harzianum
T. viride
Volvariella volvacea
Protein enrichment
Pectinase production
Pectinase production
Pectinase production
Citric acid
Fruity aroma
Gibberellic acid
Gibberellic acid
Mushroom production
Biogas production
[30]
[41]
[39,40]
[29]
[10]
[36]
[52]
[52]
[43]
[56]
Aroma compounds
Caffeine degradation
Mushroom production
Mushroom production
Mushroom production
Caffeine degradation
Pectinase production
Detoxification
Detoxification
Growth
Growth
Growth
Mushroom production
[53]
[85]
[47]
[48]
[44]
[45]
[29]
[35]
[35]
[91]
[92]
[92]
[78]
a
b
Mutants.
On coffee husk extract.
157
Fig. 2. Pareto chart of standardized effects for biological detoxification of coffee husk.
ln b
k
Fig. 3. Surface response graphics of fitted variables for biological detoxification of coffee husk.
158
and good fruiting bodies were obtained. The biological efficiency reached 85.8%. When a strain of Pleurotus sp. was
used, the first fructification occurred after 20 days of inoculation. The biological efficiency reached 96.6%. It was concluded that coffee husk could be used for the cultivation of
these mushrooms. Growth of these fungal species resulted
in an increase in the protein content and a decrease in the fibres contents of coffee husk. The biotechnological advances
could lead to an effective and economical way to utilize this
otherwise unused residue and improve the economy of the
coffee industry.
6.3.3. Citric acid and gibberellic acid
Coffee husk has been used to produce citric acid in solid
state fermentation using strains of Aspergillus sp. [4951].
It was shown that coffee husk resulted in higher citric
acid production (g/kg substrate) than wheat bran, rice bran
and de-oiled rice bran. Yields on the basis of amount of
starch/sugar consumed were almost similar for sugarcane
press-mud and coffee husk. Vandenberghe et al. [51] used
coffee husk admixed with a cassava bagasse hydrolysate.
Citric acid production reached 12.72 g/kg dry matter. Addition of mineral ions such as zinc, copper, iron and magnesium has been found useful for fungal growth and activity
to produce citric acid. These studies showed the feasibility
of using coffee husk as substrate in SSF.
In a recent work, Machado et al. [52] reported the production of gibberellins (plant hormones) in SmF and SSF
utilising coffee husk as the carbon source. Five strains
of Gibberella fujikuroi and one of its imperfect state,
Fusarium moniliforme were used for comparison. Results showed the production of gibberellic acid (GA3 )
in all the fermented samples. SSF appeared superior
to SmF.
6.3.4. Aroma compounds
A novel approach on value addition of coffee husk has
been to use it as substrate for the production of aroma
compounds for food industry application with yeast and
fungi [36,37,53]. There has been a remarkable shift in the
consumers choice for naturally produced food and flavour
compounds (in comparison to synthetic ones) for human use
globally. Thus, production of aroma compounds through
fermentative means has a promising future. Soares et al.
[53] used the yeast Pachysolen tannophilus in SSF for synthesizing aroma compounds. Results on using coffee husk
and coffee husk extract showed superiority of steam treated
coffee husk. The yeast culture produced a strong alcoholic aroma with fruity flavour. Along with ethanol, which
was the major compound produced, acetaldehyde, ethyl
acetate, isobutanol, isobutyl acetate and ethyl-3-hexanoate
and isoamyl acetate were also produced by the culture,
giving a strong pineapple aroma. When leucine was
added to the medium, a strong banana odour was found
with increased amounts of isoamyl alcohol and isoamyl
acetate.
159
160
7. Conclusions
Coffee pulp and husk offer potential opportunities to
be used as substrate for bioprocesses. Recent studies have
shown their feasibility for the production of a host of products, such as enzymes, aroma compounds, mushrooms,
etc., thus adding value to the sub-product. However, much
remains to be done in these areas. Bioprocess optimization
using factorial design and surface response experiments
could be useful in selecting production parameters. Traditional application of coffee pulp and coffee husk as livestock
feed and compost could also be improved using efficient
biotechnological methods. Vermi-composting offers an attractive alternative. Biological detoxification of coffee pulp
and husk holds promise as the removal (degradation) of
anti-physiological and anti-nutritional factors such as caffeine and tannins would open new avenues for the utilization
of these sub-products. Coffee husk hydrolysate also offers
good opportunities to be used as substrate for bioprocesses.
However, it would be necessary to look into the economic
feasibility of such processes.
Application of coffee pulp and husk in bioprocesses on
the one hand may provide alternative substrates, and on
the other help in solving pollution problems, which their
disposal otherwise causes.
Acknowledgements
A grant from European Union (no. INCO DC: IC18 CT
970185) to UFPR is gratefully acknowledged. CRS thanks
CNPq for a scholarship under the Scientific Productivity
Scheme.
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