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Response Surface Optimization for Decaffeination and Theophylline Production by Fusarium solani

Shwetha, N. and Praveena, Bhatt and Rastogi, N. K. and Thakur, M. S. (2016) Response Surface Optimization for Decaffeination and Theophylline Production by Fusarium solani. Applied Biochemistry and Biotechnology, 178. pp. 58-75.

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Coffee processing industries generate caffeine-containing waste that needs to be treated and decaffeinated before being disposed. Five fungal isolates obtained on caffeinecontaining mineral media were tested for their ability to utilize caffeine at high concentrations. An isolate identified as Fusarium solani could utilize caffeine as a sole source of carbon and nitrogen up to 5 g/l and could degrade it to an extent of 30–53 % in 120 h. Sucrose that was added as an auxiliary substrate (5 g/l) enhanced the biodecaffeination of caffeine to 88 % in 96 h. The addition of co- substrate (sucrose) not only resulted in higher biodecaffeination efficiency, but also reduced the incubation period from the initial 120 to 96 h. Theophylline and 3-methyl xanthine were obtained as the major metabolites of decaffeination at 96 and 120 h, respectively. Response surface methodology used to optimize the process parameters for maximum biodecaffeination as well as theophylline production showed that a pH of 5.8, temperature of 24 °C and inoculum size of 4.8 × 105 spores/ml have resulted in a complete biodecaffeination of caffeine as well as the production of theophylline with a yield of 33%(w/w). Results thus show that a viable and sustainable process can be developed for the detoxification of caffeine along with the recovery of theophylline, a commercially important chemical.

Item Type: Article
Uncontrolled Keywords: Biodecaffeination .Fusariumsolani .Response surfacemethodology.Theophylline
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 09:44
Last Modified: 30 May 2016 09:44
URI: http://ir.cftri.com/id/eprint/12220

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