Anaerobic Acidification of Coconut Water Waste by Lactobacillus acidophilus Culture for Biotechnological Production of Lactic Acid

Darwin, Darwin; Triovanta, Ulfa; Rinaldi, Ridho; Pratama, Atmadian

doi:10.11118/actaun201967061433

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Several studies have reported coffee fermentation employing specific microbes, such as yeasts (e.g., Saccharomyces cerevisiae), acetic acid bacteria (e.g., Acetobacter xylinum), and lactic acid bacteria (LAB) [22][23][24]. However, the use of a pure microbial culture may not significantly enhance the physicochemical properties of coffee, as it tends to alter a specific component to produce a particular fermentation end-product [25]. In contrast, mixed microbial cultures could potentially enhance the physicochemical characteristics of coffee [20] and promote the desired tastes and aroma [17].…”

Section: Introductionmentioning

confidence: 99%

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Darwin,

Bulan,

Hapirayani

et al. 2023

IJDNE

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This study aimed to evaluate the performance of in-vitro fermentation processes on civet coffee, employing a mixed-microbial enrichment culture, and to assess its impact on the physicochemical properties of the fermented product. Arabica Coffee cherries were utilized as the subject in this investigation. The inoculum, derived from civet fecal suspensions, was enriched through the augmentation of various carbohydrates, including soluble (e.g., glucose) and insoluble (e.g., starch) carbohydrates, mirroring the primary components present in civet food. Over an incubation period of four hours, a drop in pH from 7.0 to 5.6 was observed in the cultures, and volatile fatty acid (VFA) was detected at 2.8 mmol/L. It was found that the sugar conversion rate during in-vitro coffee fermentation by the starch-consuming microbial culture (2.1 mM/hour) significantly outperformed that of the glucose-consuming culture (0.9 mM/hour). The caffeine content in in-vitro fermented coffee (0.27-0.28 mg/100g) was found to closely approximate that of in-vivo fermented coffee via civet digestion (0.254 mg/100g). Notably, both in-vitro and in-vivo fermentation yielded caffeine content substantially lower than that of conventionally fermented coffee, which ranged between 1.5 and 2.7 g/100 g. In summary, the fermentation of Arabica coffee cherries using a mixed microbial culture, enriched with starch supplementation (SCM), demonstrated a faster rate compared to a culture enriched with glucose (GCM). The findings provide important insights for optimizing invitro civet coffee fermentation processes.

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Section: Introductionmentioning

confidence: 99%

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Darwin,

Bulan,

Hapirayani

et al. 2023

IJDNE

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Value Addition in Coconut Water

Rethinam¹,

Krishnakumar

2022

Coconut Water

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Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

Darwin

Muliawati

Bulan

2022

Curr Res Nutr Food Sci

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This study aimed to evaluate the effects of mixed microbial culture from civet fecal suspension used as the inoculum for the fermentation of Arabica coffee. The type of Arabica coffee used for the research was the unpeeled coffee or the Arabica coffee cherries. Different proportion of inoculum introduced was thoroughly evaluated to assess the appropriate concentration of inoculum (0-40% inoculums represented in treatment 0-4 or T0 to T4) that would be applied to the fermentation of Arabica coffee cherries. Results revealed that treatment 4 (T4) containing 40% of the inoculum could degrade the sugar of the coffee beans faster than that of the other treatments in which within 24 hours of the incubation approximately 84% of the sugar was converted. T4 also reached the lowest caffeine content (1.8%) of the fermented coffee beans among other that of other treatments while the control had higher caffeine content (2.2%).This was substantially significant as the Arabica coffee cherries fermented with mixed microbial civet fecal suspensions can remarkably reduce the sugar and caffeine content of the Arabica coffee beans.

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Anaerobic Acidification of Coconut Water Waste by Lactobacillus acidophilus Culture for Biotechnological Production of Lactic Acid

Cited by 4 publications

References 31 publications

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Carbohydrate Enrichment in In-Vitro Civet Coffee Fermentation: Impact on Arabica Coffee Beans

Value Addition in Coconut Water

Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

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