Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts

Liu, Yunjiao; Yuan, Wenqian; Lu, Yuyun; Liu, Shao-Quan

doi:10.1016/j.lwt.2020.110751

Cited by 17 publications

(33 citation statements)

References 44 publications

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“…ammonium salts, YE) improved the growth of yeasts (e.g. S. cerevisiae MERIT.ferm, L. thermotolerans Concerto) and therefore, resulting in the significant decline of °Brix values in lychee wine ( Chen et al, 2019 ) and fermented SCG hydrolysates ( Liu et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…The SCG hydrolysate was prepared by following a sequential acidic-enzymatic hydrolysis method ( Liu et al, 2020 ). Briefly, the oven dried SCG powder was defatted with hexane at a weight-volume ratio of 1:10 (w/v).…”

Section: Methodsmentioning

confidence: 99%

“…A Supelcogel C-610 H column (300 mm × 7.8 mm, Supelco, Sigma-Aldrich, Barcelona, Spain) was applied to quantify organic acids with a photodiode array (PDA) detector with UV–Vis wavelength at 210 nm. A Zorbax Eclipse C18 column related to HPLC was used to measure alkaloids and phenolic acids with a PDA at 320 nm as reported previously ( Liu et al, 2020 , 2021 ).…”

Section: Methodsmentioning

confidence: 99%

“…Ethanol was analyzed in a Sigma-Aldrich Supelcogel 300 × 7.8 mm C-610 column (Supelco, Barcelona, Spain) through a Waters HPLC system (MA, USA) connected to a refractive index detector (RID) ( Liu et al, 2020 ). Amino acids were analyzed on MembraPure ARACUS Amino Acid Analyzer (Berlin, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…Amino acids were analyzed on MembraPure ARACUS Amino Acid Analyzer (Berlin, Germany). A lithium-cation exchange column with reagent A-F flowing through to detect amino acids ( Liu et al, 2020 , 2021 ). The concentrations of the detected amino acids were calculated by a calibration factor.…”

Section: Methodsmentioning

confidence: 99%

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The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

Liu

2021

Current Research in Food Science

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This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermented with single-cultures of two non- Saccharomyces wine yeasts, Torulaspora delbrueckii and Pichia kluyveri . The added YE improved the growth of both T. delbrueckii and P. kluyveri , especially P. kluyveri , resulting in higher ethanol production (1.98 % vs 1.47 %, v/v) by the latter yeast. In addition, the added YE did not impact on most of the alkaloids production regardless of yeast type, while significantly decreasing the contents of chlorogenic, and caffeic acids in SCG hydrolysates fermented with P. kluyveri . Furthermore, more odor-active compounds such as acetate esters and 2-phenylethyl alcohol were produced when YE was added, and P. kluyveri generated significantly higher amounts of esters compared to that of T. delbrueckii . Moreover, YE addition showed a more noticeable effect on the fermentation performance of P. kluyveri relative to that of T. delbrueckii . These findings indicated the potential of SCG hydrolysates fermented with evaluated non- Saccharomyces yeasts and may expand the applications on utilizing SCG to develop new value-added alcoholic products.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

Liu

2021

Current Research in Food Science

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Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

et al. 2022

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BACKGROUND: After the harvest, green coffee beans are dried on the farm using several methods: the wet process, natural process, pulped natural process, or mechanical demucilaging. This study evaluated how the choice of a specific processing method influenced the volatile organic compounds of the coffee beans, before and after roasting, and the sensory characteristics of the beverage. Coffea arabica beans of two varieties (cv. Mundo Novo and cv. Catuai Vermelho) were subjected to these four processing methods on a single farm in the Cerrado area of Brazil.RESULTS: Analysis by gas chromatography-mass spectrometry headspace solid-phase microextraction identified 40 volatile organic compounds in green coffee beans and 37 in roasted beans. The main difference between post-harvest treatments was that naturally processed green beans of both varieties contained a different profile of alcohols, acids, and lactones. In medium-roasted beans, those differences were not observed. The coffee beverages had similar taste attributes but distinct flavor profiles. Some of the treatments resulted in specialty-grade coffee, whereas others did not.CONCLUSION: The choice of a specific post-harvest processing method influences the volatile compounds found in green beans, the final beverage's flavor profile, and the cupping score, which can have a significant impact on the profitability of coffee farms' operations.

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Spent coffee ground: transformation from environmental burden into valuable bioactive metabolites

Singh,

Pal,

Sharma

et al. 2023

Rev Environ Sci Biotechnol

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Spent coffee ground (SCG) is a primary by-product obtained during soluble coffee processing and could be used for high-value products due to its protein content. The SCG is a rich source of cellulose, hemicellulose, lignin, lipids and proteins. The bioactive peptide obtained after protein hydrolysis has great potential as an antioxidant, antimicrobial, and anti-mutagenic agent and a better understanding is a prerequisite for proper utilization of the natural and renewable source of protein to attain a sustainable approach. Moreover, by utilizing SCG-derived peptides we can reduce the contamination of these residues at an agronomical scale. In this review, we discussed the spent coffee ground protein-based peptides and also high-lightened the properties of these valuable bioactive peptides in addition to other industrially important metabolites. Conclusively, the SCG peptides can be an interesting substitute to plant protein with functional properties in food industries, and at the same time utilization of SCG would reduce the bio-waste burden. Graphical abstract

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Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts

Cited by 17 publications

References 44 publications

The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post‐harvest processing methods

Spent coffee ground: transformation from environmental burden into valuable bioactive metabolites

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