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Potential of Coffee Waste in Enzyme Production under Solid-State Fermentation using Penicillium sp

Subashini, P. (2009) Potential of Coffee Waste in Enzyme Production under Solid-State Fermentation using Penicillium sp. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Solid state fermentation was carried out for the production of various commercially important enzymes using Penicillium sp. Inexpensive and easily available coffee residues such as silver skin, coffee pulp, cherry husk and spent waste were screened for their use as substrate for enzyme production. Coffee pulp was found to produce proteases, phytases and pectinases in high levels. Significant levels of invertases and xylanases were produced by silver skin. Coffee pulp had maximum activity of 2310 U/gds for proteases, 8122 U/gds for phytases and 6184 U/gds for pectinases. Similarly, silver skin was observed to possess maximum activity of 7994 U/gds for invertases and 4992 U/gds for xylanases. Among the different coffee residues used, coffee pulp and silver skin were found to have good potential for enzyme production under solid state fermentation using Penicillium sp.
Uncontrolled Keywords: Solid-state fermentation, Penicillium sp, xylanase, protease,pectinase, phytase and invertase
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2009 06:23
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8966

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