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The development of a combined enzymatic and microbial fermentation as a viable technology for the spent coffee ground full utilization

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Abstract

This study demonstrated the innovative biotransformation aspect of spent coffee grounds (SCG) by application of the specific enzymatic cocktail with addition of lactic acid bacteria strain Lactobacillus rhamnosus (ATCC® 7469™). This bioprocess induced the improvement of the most of the quality parameters in SCG, causing a considerable increase in the bioactive contents (total polyphenols, chlorogenic acid, reducing sugars, free amino acids) and antioxidant activity, in comparison to the non-fermented SCG. Under the optimal conditions, at 37 °C, for 24 h, with 5% v/w of the inoculum employed, the polyphenols were increased for 67% (227.3 ± 3.3 mg GAE/g dm extract), reducing sugars 57% (277.9 ± 7.6 mg glucose/g dm extract), and α-amino nitrogen 80% (161.2 ± 9.8 mg/100 g dm extract), and the chlorogenic acid content was doubled, while the caffeine was reduced for 38%. Furthermore, the resulting product evinced a strong antioxidant activity detected via inhibition of DPPH radicals and reducing capacity assay (FRAP). The proposed technology is viable for a large-scale commercialization for utilization of easily accessible industrial residues, deriving a product with a nutritive formulation very desirable to be incorporated as an additive in food and feed industry.

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Abbreviations

ANOVA:

Analysis of variance

BCAA:

Branched chain amino acids

DM:

Dry matter

GAE:

Gallic acid equivalents

LAB:

Lactic acid bacteria

MRS:

DeMan–Rogosa–Sharpe

SCG:

Spent coffee grounds

TE:

Trolox equivalents

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Acknowledgements

The authors are thankful for the assistance in the experimental work given by Vuk Šašić and BioCircle tech d.o.o, for the public promotion of the product.

Funding

This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract No. 451–03-9/2021–14/200135 and 451–03-9/2021–14/200011).

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Authors and Affiliations

  1. Faculty of Technology and Metallurgy, Department of Biochemical Engineering and , Biotechnology, University of Belgrade, Karnegijeva 4, 11000, Belgrade, Serbia

    Marija D. Milić, Katarina R. Mihajlovski, Nevena V. Ilić, Slađana Z. Davidović & Suzana I. Dimitrijević-Branković

  2. Department of Microbiology, Institute of Soil Science, Teodora Drajzera 7, 11000, Belgrade, Serbia

    Aneta V. Buntić

Authors
  1. Marija D. Milić
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  2. Aneta V. Buntić
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  3. Katarina R. Mihajlovski
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  4. Nevena V. Ilić
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  5. Slađana Z. Davidović
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  6. Suzana I. Dimitrijević-Branković
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Contributions

Marija D. Milić: Performed the experiments, analyzed and interpreted the data, and wrote the paper. Suzana I. Dimitrijević-Branković: Conceived and designed the experiments, analyzed the data, and reviewed the paper. Aneta V. Buntić: Performed the experiments. Katarina R. Mihajovski: Contributed reagents, materials, and microbiology work. Nevena V. Ilić: Suplied material and performed scale up. Slađana Z. Davidović: Performed statistics and reviewed the paper.

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Correspondence to Marija D. Milić.

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Milić, M.D., Buntić, A.V., Mihajlovski, K.R. et al. The development of a combined enzymatic and microbial fermentation as a viable technology for the spent coffee ground full utilization. Biomass Conv. Bioref. 13, 6747–6759 (2023). https://doi.org/10.1007/s13399-021-01605-8

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  • DOI: https://doi.org/10.1007/s13399-021-01605-8

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