Romano-Machado J., Gutierrez-Sanchez G., Gaime Perraud Isabelle, Gutiérrez-Rojas M., Saucedo-Castaneda G. (2000). Caffeine degradation in fresh and ensiled coffee pulp by solid state fermentation : influence of substrate pretreatment and inoculum level. In :
Riede C.R. (ed.), Sera T. (ed.), Soccol C.R. (ed.), Roussos Sevastianos (ed.). Anais do 3 Seminario internacional sobre biotecnologia na agroindustria cafeeira = Proceedings of the 3rd international seminar on biotechnology in the coffee agroindustry. Londrina, PR (BRA) ; Montpellier : IAPAR ; IRD, p. 365-372. SIBAC : International Seminar, 3., Londrina, PR (BRA), 1999/05/24-28.
Titre du document
Caffeine degradation in fresh and ensiled coffee pulp by solid state fermentation : influence of substrate pretreatment and inoculum level
Année de publication
2000
Type de document
Colloque
Auteurs
Romano-Machado J., Gutierrez-Sanchez G., Gaime Perraud Isabelle, Gutiérrez-Rojas M., Saucedo-Castaneda G.
In
Riede C.R. (ed.), Sera T. (ed.), Soccol C.R. (ed.), Roussos Sevastianos (ed.), Anais do 3 Seminario internacional sobre biotecnologia na agroindustria cafeeira = Proceedings of the 3rd international seminar on biotechnology in the coffee agroindustry
Source
Londrina, PR (BRA) ; Montpellier : IAPAR ; IRD, 2000,
p. 365-372
Colloque
SIBAC : International Seminar, 3., Londrina, PR (BRA), 1999/05/24-28
Caffeine degradation in fresh (FP) and ensiled (EP) Coffee Pulp (CP) using Solid State Fermentation (SSF) was studied. Thermal treatment and different inoculum levels were also tested in a SSF process. With SSF a 95% in EP and 55% in FP of caffeine degradation was reached using a Penicillium commune (V33A25) strain after ten days of fermentation without thermal treatment. Presence of enzymatic activities like tannase (tannin-acyl hydrolase) and exopectinase showed the capacity of strain to utilize tanins and pectins constitutents of CP. Initial massive inoculation of 10(-) spores/g moist substrate only 56% of caffeine was degraded in four days of SSF. Nevertheless the diminishing in natural microflora of CP due to thermal treatment produced a significative increase in degradation up to 94% for EP and 100% for FP in four days of fermentation. Preservation through silage and the combination of proper thermal treatment and the use of selected strains can reduce contents of antinutritional and antiphysiological compounds in CP establishing its application potential in animal feed. (Résumé d'auteur)
Plan de classement
Déchets agro-industriels [084ENEREN02]
;
Anaérobies [084FERMEN02]
Descripteurs
CAFE ; VALORISATION DE RESIDU AGROINDUSTRIEL ; PULPE ; CAFEINE ; DEGRADATION ; FERMENTATION EN MILIEU SOLIDE ; CHAMPIGNON ; ALIMENTATION ANIMALE ; ENSILAGE ; METHODE D'ANALYSE ; CHROMATOGRAPHIE EN PHASE GAZEUSE ; CHROMATOGRAPHIE EN PHASE LIQUIDE ; ETUDE EXPERIMENTALE
Description Géographique
MEXIQUE ; VERACRUZ
Localisation
Fonds IRD [F A010022387] ;
Montpellier (Centre IRD)
Identifiant IRD
fdi:010022397
