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Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products

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Abstract

The lignocellulosic coffee by-products such as coffee pulp, coffee cherry husk, silver skin, and spent coffee were evaluated for their efficacy as a sole carbon sources for the production of xylanase in solid-state fermentation using Penicillium sp. CFR 303. Among the residues, coffee cherry husk was observed to produce maximum xylanase activity of 9,475 U/g. The process parameters such as moisture (50%), pH (5.0), temperature (30 °C), particle size (1.5 mm), inoculum size (20%), fermentation time (5 days), carbon source (xylose), and nitrogen source (peptone) were optimized and the enzyme activity was in the range of 19,560–20,388 U/g. The enzyme production was further improved to 23,494 U/g with steam as a pre-treatment. The extracellular xylanase from the fungal source was purified to homogeneity from culture supernatant by ammonium sulfate fractionation, DE32-cellulose with a recovery yield of 25.5%. It appeared as a single band on SDS-PAGE gel with a molecular mass of approximately 27 kDa. It had optimum parameters of 50 °C temperature, pH 5.0, K m 5.6 mg/mL, and V max 925 μmol mg−1 min−1 with brichwood xylan as a substrate. The crude enzyme hydrolysed lignocellulosic substrate as well as industrial pulp. Production of xylanase utilizing coffee by-products constitutes a renewable resource and is reported for the first time.

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Acknowledgments

We thank Dr. V. Prakash, Director, CFTRI, Mysore for constant encouragement. Thanks are also due to Dr. P. Srinivas, Head, Department of Plantation Products Spices and Flavour Technology, CFTRI for his support. The finical help from CSIR, New Delhi, is gratefully acknowledged.

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Authors and Affiliations

  1. Plantation Products Spices and Flavour Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research, New Delhi, India

    Pushpa S. Murthy & M. Madahava Naidu

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  1. Pushpa S. Murthy
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  2. M. Madahava Naidu
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Correspondence to Pushpa S. Murthy.

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Murthy, P.S., Naidu, M.M. Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products. Food Bioprocess Technol 5, 657–664 (2012). https://doi.org/10.1007/s11947-010-0331-7

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