Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste

Detalhes bibliográficos
Autor(a) principal: Pereira, Joana
Data de Publicação: 2022
Outros Autores: Cachinho, Ana, de Melo, Marcelo M. R., Silva, Carlos M., Lemos, Paulo C., Xavier, Ana M. R. B., Serafim, Luísa S.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/145914
Resumo: Paulo C. Lemos acknowledges the support of FCT/MCTES for contract IF/01054/2014/CP1224/CT0005.
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spelling Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee WasteCarbon DioxidCoffeeFermentationHydrolysisTrameteschemistrymetabolismPaulo C. Lemos acknowledges the support of FCT/MCTES for contract IF/01054/2014/CP1224/CT0005.Spent coffee grounds (SCGs) are a promising substrate that can be valorized by biotechnological processes, such as for short-chain organic acid (SCOA) production, but their complex structure implies the application of a pretreatment step to increase their biodegradability. Physicochemical pretreatments are widely studied but have multiple drawbacks. An alternative is the application of biological pretreatments that include using fungi Trametes versicolor and Paecilomyces variotii that naturally can degrade complex substrates such as SCGs. This study intended to compare acidic and basic hydrolysis and supercritical CO 2 extraction with the application of these fungi. The highest concentration of SCOAs, 2.52 gCOD/L, was achieved after the acidification of SCGs pretreated with acid hydrolysis, but a very similar result, 2.44 gCOD/L, was obtained after submerged fermentation of SCGs by T. versicolor. This pretreatment also resulted in the best acidification degree, 48%, a very promising result compared to the 13% obtained with the control, untreated SCGs, highlighting the potential of biological pretreatments.LAQV@REQUIMTERUNPereira, JoanaCachinho, Anade Melo, Marcelo M. R.Silva, Carlos M.Lemos, Paulo C.Xavier, Ana M. R. B.Serafim, Luísa S.2022-11-30T22:12:10Z2022-09-122022-09-12T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article17application/pdfhttp://hdl.handle.net/10362/145914eng2218-273XPURE: 46768580https://doi.org/10.3390/biom12091284info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:26:41Zoai:run.unl.pt:10362/145914Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:52:20.392630Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
title Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
spellingShingle Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
Pereira, Joana
Carbon Dioxid
Coffee
Fermentation
Hydrolysis
Trametes
chemistry
metabolism
title_short Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
title_full Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
title_fullStr Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
title_full_unstemmed Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
title_sort Enzymatic Potential of Filamentous Fungi as a Biological Pretreatment for Acidogenic Fermentation of Coffee Waste
author Pereira, Joana
author_facet Pereira, Joana
Cachinho, Ana
de Melo, Marcelo M. R.
Silva, Carlos M.
Lemos, Paulo C.
Xavier, Ana M. R. B.
Serafim, Luísa S.
author_role author
author2 Cachinho, Ana
de Melo, Marcelo M. R.
Silva, Carlos M.
Lemos, Paulo C.
Xavier, Ana M. R. B.
Serafim, Luísa S.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv LAQV@REQUIMTE
RUN
dc.contributor.author.fl_str_mv Pereira, Joana
Cachinho, Ana
de Melo, Marcelo M. R.
Silva, Carlos M.
Lemos, Paulo C.
Xavier, Ana M. R. B.
Serafim, Luísa S.
dc.subject.por.fl_str_mv Carbon Dioxid
Coffee
Fermentation
Hydrolysis
Trametes
chemistry
metabolism
topic Carbon Dioxid
Coffee
Fermentation
Hydrolysis
Trametes
chemistry
metabolism
description Paulo C. Lemos acknowledges the support of FCT/MCTES for contract IF/01054/2014/CP1224/CT0005.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-30T22:12:10Z
2022-09-12
2022-09-12T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/145914
url http://hdl.handle.net/10362/145914
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2218-273X
PURE: 46768580
https://doi.org/10.3390/biom12091284
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 17
application/pdf
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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