Relationship between coffee husk caffeine degradation and respiration of Aspergillus sp LPBx in solid-state fermentation

被引：9

作者：

Brand, D

Pandey, A

Rodriguez-Leon, JA

Soccol, CR ^{[1
]}

机构：

[1] Univ Fed Parana, Dept Engn Quim, Lab Proc Biotecnol, BR-81531970 Curitiba, Parana, Brazil

[2] CSIR, Reg Res Lab, Div Biotechnol, Trivandrum 695019, Kerala, India

[3] ICIDCA, Havana, Cuba

[4] Univ Aix Marseille 1, IRD, Microbiol Lab, F-132288 Marseille, France

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 2002年 / 102卷 / 1-6期

关键词：

coffee husk; factorial design; surface response methodology; solid-state fermentation; column fermentor;

D O I：

10.1385/ABAB:102-103:1-6:169

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Studies were carried out in a packed-bed column fermentor using coffee husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in coffee, husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O-2 and a maintenance coefficient of 0.0031 g of consumed O-2/(g of biomass(.)h). The maximum caffeine degradation achieved was 90%.

引用

页码：169 / 177

页数：9

共 18 条

[1]

Adams M. R., 1981, Tropical Science, V23, P177

[2] Biological detoxification of coffee husk by filamentous fungi using a solid state fermentation system [J].