کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7076940 | 1459977 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds
ترجمه فارسی عنوان
استفاده از فرآورده های شکر قهوه به دست آمده از فرایند نیمه شسته برای تولید ترکیبات ارزش افزوده
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
تکنولوژی و شیمی فرآیندی
چکیده انگلیسی
The semi-dry processing of coffee generates significant amounts of coffee pulp and wastewater. This study evaluated the production of bioethanol and volatile compounds of eight yeast strains cultivated in a mixture of these residues. Hanseniaspora uvarum UFLA CAF76 showed the best fermentation performance; hence it was selected to evaluate different culture medium compositions and inoculum size. The best results were obtained with 12% w/v of coffee pulp, 1Â g/L of yeast extract and 0.3Â g/L of inoculum. Using these conditions, fermentation in 1 L of medium was carried out, achieving higher ethanol yield, productivity and efficiency with values of 0.48Â g/g, 0.55Â g/L h and 94.11% respectively. Twenty-one volatile compounds corresponding to higher alcohols, acetates, terpenes, aldehydes and volatile acids were identified by GC-FID. Such results indicate that coffee residues show an excellent potential as substrates for production of value-added compounds. H. uvarum demonstrated high fermentative capacity using these residues.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Bioresource Technology - Volume 166, August 2014, Pages 142-150
Journal: Bioresource Technology - Volume 166, August 2014, Pages 142-150
نویسندگان
Verónica Alejandra Bonilla-Hermosa, Whasley Ferreira Duarte, Rosane Freitas Schwan,