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Coffee cherry husk – a potential feed stock for alcohol production

Somashekar, K. L. and Anu Appaiah, K. A. (2013) Coffee cherry husk – a potential feed stock for alcohol production. International Journal of Environment and Waste Management, 11 (4). pp. 410-419.

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Abstract

Coffee cherry husk (CCH) a toxic agro waste was tested for alcohol production by native yeast isolates. Out of five isolated yeasts, two produced acceptable amount of alcohol production from CCH extract. Pichia CJ isolated from rotten carrot and Clavispora CI isolated from coffee effluent produced maximum yield of 9.2 and 8.0%, respectively. Solid substrate fermentation (SSF) using CCH supported higher percentage of alcohol compared to submerged fermentation (SmF). Maximum alcohol yield was achieved at 100 gm/600 ml dilution (w/v, husk: water). Optimum pH and temperature were found to be in the range of 4–4.5 and 25–30°C respectively for maximum alcohol production. Experiments with coffee pulp and coffee fruit peel yielded lower concentrations of alcohol when compared to CCH.

Item Type: Article
Uncontrolled Keywords: coffee cherry husk; CCH; Pichia; Clavispora; fermentation; alcohol.
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Sep 2016 12:07
Last Modified: 07 Sep 2016 12:07
URI: http://ir.cftri.com/id/eprint/12269

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