Bio-succinic acid production from coffee husk treated with thermochemical and fungal hydrolysis
- 276 Downloads
Coffee husk (CH), a waste obtained from processing of coffee cherries via dry method, causes serious environmental problems. In this study, strategies were designed to utilize CH for succinic acid (SA) production. Three different CH hydrolysis methods: thermal, thermochemical and crude enzymes obtained by solid state fermentation of Aspergillus niger and Trichoderma reesei, were evaluated to generate fermentable feedstock for SA production using Actinobacillus succinogenes. The feasibility of these pretreatment methods was investigated. Accordingly, thermochemical hydrolysis using H2SO4 at 121 °C for 30 min, appeared the most effective method for CH hydrolysis, producing 24.4 g/L of reducing sugars (RS). Finally, 19.3 g/L of SA with yield and productivity of 0.95 g SA/g RS and 0.54 g/L/h, respectively, were obtained using CH hydrolysate. The current study revealed an alternative way of utilization coffee waste for value addition while mitigating environmental problems caused by its disposal.
KeywordsCoffee husk Succinic acid Actinobacillus succinogenes Hydrolysis Pretreatment
This work was supported by the National Natural Science Foundation of China (Nos. 21706125, 21727818, 21706124, 31700092), the Key Science and Technology Project of Jiangsu Province (BE2016389), the Project of State Key Laboratory of Materials-Oriented Chemical Engineering (KL16-08), and Top-notch Academic Programs Project of Jiangsu Higher Education Institutions PPZY2015B155, TAPP.
- 2.Oliveira LS, Franca AS (2015) Chap. 31—an overview of the potential uses for coffee husks A2. In: Preedy VR (ed) Coffee in Health and Disease Prevention. Academic Press, San DiegoGoogle Scholar
- 3.Bakker RRC (2013) Availability of lignocellulosic feedstocks for lactic acid production—feedstock availability, lactic acid production potential and selection criteria. UR Food and Biobased Research, WageningGoogle Scholar
- 5.Franca AS, Oliveira LS (2009) Coffee processing solid wastes: current uses and future perspectives. In: Geoffrey SA, Pablo A (eds) Agricultural Wastes. Nova Science Publishers, New York, pp 155–189Google Scholar
- 7.Woiciechowski AL, Pandey A, Machado CMM, Cardoso EB, Soccol CR (2000) Hydrolysis of coffee husk: process optimization to recover its fermentable sugar. In: Sera T, Soccol CR, Pandey A, Roussos S (eds) Coffee biotechnology and quality: Proceedings of the 3rd international seminar on biotechnology in the coffee agro-industry, Londrina, Brazil. Springer Netherlands, DordrechtGoogle Scholar
- 8.McKinlay JB, Laivenieks M, Schindler BD, McKinlay AA, Siddaramappa S, Challacombe JF, Lowry SR, Clum A, Lapidus AL, Burkhart KB, Harkins V, Vieille C (2010) A genomic perspective on the potential of Actinobacillus succinogenes for industrial succinate production. BMC Genom 11:680–695CrossRefGoogle Scholar
- 21.Roussos S, de los Angeles Aquiáhuatl M, del R Trejo-Hernández, Gaime Perraud M, Favela I, Ramakrishna E, Raimbault M, Viniegra-González M G (1995) Biotechnological management of coffee pulp—isolation, screening, characterization, selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk. Appl Microbiol Biotechnol 42:756–762CrossRefGoogle Scholar
- 23.Chandel AK, Lakshmi Narasu M, Chandrasekhar G, Manikyam A, Venkateswar Rao L (2009) Use of Saccharum spontaneum (wild sugarcane) as biomaterial for cell immobilization and modulated ethanol production by thermotolerant Saccharomyces cerevisiae VS3. Bioresour Technol 100:2404–2410CrossRefPubMedGoogle Scholar