Manasa Vallamkondu, Appaiah K A Anu
Microbiology and Fermentation Technology, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570020 India.
3 Biotech. 2023 Dec;13(12):410. doi: 10.1007/s13205-023-03811-9. Epub 2023 Nov 21.
Coffee pulp (CP) is a significant agro-industrial waste generated during coffee bean processing, which possess substantial environmental contamination and is rich in pectin. The primary objective of this study was to investigate the conversion of pectin extracted from coffee pulp into pectic oligosaccharides (POS) using native microbial strains. The study aimed to optimize the growing conditions, including temperature, time, and pectin concentration, to assess the productivity of pectinase. Two fungal strains that exhibited the highest growth on CP were isolated and subsequently identified as P-1007 and HA1, employing 5.8S rRNA gene sequencing. The optimization of temperature for the organism was carried out between 25 and 45 °C; compared to the other temperatures at 45 °C the productivity of pectinase was high; the exact temperature was used for the time experiment where we found that compared to the P-1007, HA1 was showed high enzyme productivity on 6th day. Hence, the highest productivity of endo-pectinase was seen at a temperature of 45 °C on the 6th day using isolated HA1 in the CP with 1% of coffee pectin. Additionally, the produced POS were screened and confirmed through TLC and HPLC analysis. The antioxidant activity of the POS derived from the separated CP demonstrated an effective concentration (EC) of 400 µg/ml. The study indicates that the efficient utilization of CP waste for producing potentially valuable functional food ingredients, such as POS, holds promise for commercial development.
The online version contains supplementary material available at 10.1007/s13205-023-03811-9.
咖啡果肉（CP）是咖啡豆加工过程中产生的一种重要农业工业废弃物，具有严重的环境污染且富含果胶。本研究的主要目的是研究利用天然微生物菌株将从咖啡果肉中提取的果胶转化为果胶寡糖（POS）。该研究旨在优化生长条件，包括温度、时间和果胶浓度，以评估果胶酶的生产率。分离出在CP上生长最好的两种真菌菌株，随后通过5.8S rRNA基因测序鉴定为P-1007和HA1。对该生物体的温度优化在25至45°C之间进行；与其他温度相比，在45°C时果胶酶的生产率较高；在时间实验中使用该确切温度，我们发现与P-1007相比，HA1在第6天显示出较高的酶生产率。因此，在第6天，使用分离的HA1在含有1%咖啡果胶的CP中，在45°C温度下观察到内切果胶酶的最高生产率。此外，通过薄层色谱法（TLC）和高效液相色谱法（HPLC）分析对产生的POS进行筛选和确认。从分离的CP中获得的POS的抗氧化活性显示有效浓度（EC）为400μg/ml。该研究表明，有效利用CP废弃物生产潜在有价值的功能性食品成分（如POS）具有商业开发前景。
在线版本包含可在10.1007/s13205-023-03811-9获取的补充材料。
