Caffeine removal from growth media by microorganisms

Kurtzman, R. H.; Schwimmer, Sigmund

doi:10.1007/bf02137327

Cited by 33 publications

(13 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The metabolites were either not detectable due to the high dilution, not produced during degradation, or metabolized further at a higher rate than caffeine. The latter is consistent with findings from laboratory experiments (Kurtzman and Schwimmer, 1971;Mazzafera et al, 1996). Moreover, Wainwright et al (1993) stated the production of primary or secondary metabolites to be unlikely for oligocarbotrophs.…”

Section: Resultssupporting

confidence: 89%

“…multitracer test; Geyer et al, 2007). Since primary or secondary metabolites are unlikely to be produced by oligocarbotroph microorganisms (Wainwright et al, 1993), and laboratory experimental observations indicate that degradation products cannot be expected from the degradation of caffeine (Kurtzman and Schwimmer, 1971;Mazzafera et al, 1996), an inert reference tracer, e.g. uranine, has to be used to determine the mass loss of caffeine in the investigated karst aquifer and therefore demonstrate the natural attenuation capacity of that system.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Identification of the attenuation potential of a karst aquifer by an artificial dualtracer experiment with caffeine

et al. 2012

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Identification of the attenuation potential of a karst aquifer by an artificial dualtracer experiment with caffeine

et al. 2012

View full text Add to dashboard Cite

“…Bio-decaffeination of coffee and tea using whole microbial cells or enzymes has been discussed for a number of years (Kurtzman and Schwimmer, 1971;Sideso et al, 2001;Beltran et al, 2006;Gopishetty et al, 2012). Pseudomonas putida CBB5 can completely decaffeinate coffee and tea extracts, while Pseudomonas sp.…”

Section: Bio-decaffeinationmentioning

confidence: 99%

Genetic characterization of caffeine degradation by bacteria and its potential applications

Summers

Mohanty

Gopishetty

et al. 2015

Microbial Biotechnology

View full text Add to dashboard Cite

The ability of bacteria to grow on caffeine as sole carbon and nitrogen source has been known for over 40 years. Extensive research into this subject has revealed two distinct pathways, N-demethylation and C-8 oxidation, for bacterial caffeine degradation. However, the enzymological and genetic basis for bacterial caffeine degradation has only recently been discovered. This review article discusses the recent discoveries of the genes responsible for both N-demethylation and C-8 oxidation. All of the genes for the N-demethylation pathway, encoding enzymes in the Rieske oxygenase family, reside on 13.2-kb genomic DNA fragment found in Pseudomonas putida CBB5. A nearly identical DNA fragment, with homologous genes in similar orientation, is found in Pseudomonas sp. CES. Similarly, genes for C-8 oxidation of caffeine have been located on a 25.2-kb genomic DNA fragment of Pseudomonas sp. CBB1. The C-8 oxidation genes encode enzymes similar to those found in the uric acid metabolic pathway of Klebsiella pneumoniae. Various biotechnological applications of these genes responsible for bacterial caffeine degradation, including bio-decaffeination, remediation of caffeine-contaminated environments, production of chemical and fuels and development of diagnostic tests have also been demonstrated.

show abstract

“…Several attempts have been made to degrade caffeine by filamentous fungi. Kurtzman and Schwimmer (14) first elucidated this using strains of Penicillium roqueforti and Stemphylum sp., which were able to degrade caffeine in a liquid medium containing a high caffeine concentration. They found that a concentration of 19.4 g·L -1 caffeine inhibited microbial growth.…”

Section: Introductionmentioning

confidence: 99%

Packed Bed Column Fermenter and Kinetic Modeling for Upgrading the Nutritional Quality of Coffee Husk in Solid-State Fermentation

et al. 2001

View full text Add to dashboard Cite

Studies were carried out to evaluate solid-state fermentation (SSF) for the upgradation of the nutritional quality of coffee husk by degrading the caffeine and tannins present in it. SSF was carried out by Aspergillus niger LPBx in a glass column fermenter using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate. The first factorial design showed that the moisture content of the substrate and aeration rate were significant factors for the degradation of toxic compounds, which was confirmed by the second factorial design too. The kinetic study showed that the degradation of toxic compounds was related to the development of the mold and its respiration and also to the consumption of the reducing sugars present in coffee husk. From the values obtained experimentally for the oxygen uptake rate and CO(2) evolved, the system determined a biomass yield (Y(x/o)) of 3.811 (g of biomass).(g of consumed O(2))(-1) and a maintenance coefficient (m) of 0.0031 (g of consumed O(2)).(g biomass of biomass)(-1).h(-1). The best results on the degradation of caffeine (90%) and tannins (57%) were achieved when SSF was carried out with a 30 mL.min(-1) aeration rate using coffee husk having a 55% initial moisture content. The inoculation rate did not affect the metabolization of the toxic compounds by the fungal culture. After SSF, the protein content of the husk was increased to 10.6%, which was more than double that of the unfermented husk (5.2%).

show abstract

Caffeine removal from growth media by microorganisms

Cited by 33 publications

References 11 publications

Identification of the attenuation potential of a karst aquifer by an artificial dualtracer experiment with caffeine

Identification of the attenuation potential of a karst aquifer by an artificial dualtracer experiment with caffeine

Genetic characterization of caffeine degradation by bacteria and its potential applications

Packed Bed Column Fermenter and Kinetic Modeling for Upgrading the Nutritional Quality of Coffee Husk in Solid-State Fermentation

Contact Info

Product

Resources

About