Hydrogen,alcohols and volatile fatty acids from the co-digestion of coffee waste (coffee pulp,husk, and processing wastewater) by applying autochthonous microorganisms |
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| Affiliation: | 1. Laboratory of Biological Processes, Department of Hydraulics and Sanitation, São Carlos School of Engineering, University of São Paulo, Campus II, São Carlos, SP, CEP 13563-120, Brazil;2. Microbial Resources Division, Research Center for Chemistry, Biology and Agriculture (CPQBA), Campinas University, Campinas, SP, CEP 13081-970, Brazil;3. Center of Exact Sciences and Technology, Department of Chemical Engineering, Federal University of São Carlos, São Carlos, SP, CEP 13565-905, Brazil;1. Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luis, Km 235, 13565-905 São Carlos, SP, Brazil;2. Department of Hydraulics and Sanitation, School of Engineering of São Carlos, University of São Paulo, Av. Trabalhador São Carlense, 400, 13566-590 São Carlos, SP, Brazil;1. Department of Hydraulics and Sanitation, Laboratory of Biological Processes, Engineering School of São Carlos – University of São Paulo (EESC – USP), Campus II, Av. João Dagnone, 1100, CEP 13563-120 São Carlos, SP, Brazil;2. Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luis, km 235, CEP 13565-905 São Carlos, SP, Brazil;3. Laboratorio de Ecología Microbiana, Instituto Clemente Estable, Microbiología, Facultad de Química y Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay;1. Institute of Chemistry-IQ, UNESP, Prof. Francisco Degni 55, Zip Code, 14800-060, Araraquara, SP, Brazil;2. Bioenergy Research Institute-IPBEN, UNESP, 13550-230, Rio Claro, SP, Brazil;3. Center for Monitoring and Research of the Quality of Fuels, Biofuels, Crude Oil, and Derivatives, Institute of Chemistry-CEMPEQC, UNESP, Prof. Francisco Degni 55, Zip Code, 14800-060, Araraquara, SP, Brazil;4. Department of Hydraulics and Sanitation, School of Engineering of São Carlos, University of São Paulo, Av. João Dagnone, 1100, Jd. Santa Angelina, Zip Code, 13563-120, São Carlos, SP, Brazil;5. University of Araraquara, R. Voluntários da Pátria, 1309, Zip Code, 14801-320, Araraquara, SP, Brazil;1. Department of Spice and Flavor Science, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India;2. Department of Food safety and Analytical control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India;3. Coffee Quality Evaluation Centre, Coffee Board of India, Bangalore, 560001, India;1. Post-Graduate Program in Agricultural and Livestock Microbiology, São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil;2. Laboratory of Environmental Sanitation, Department of Rural Engineering, São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil;3. Laboratory of Biochemistry and Molecular Biology, Department of Technology, São Paulo State University (UNESP), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil;4. Faculty of Technology, Jaboticabal, SP, Brazil;5. Embrapa Informática Agropecuária, Campinas, SP, Brazil |
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| Abstract: | The objective of this study was to screen the factors that affect H2, organic acids and alcohols production from coffee waste pretreated in a hydrothermal reactor applying consortium of bacteria and fungi (indigenous from coffee waste) with hydrolytic and fermentative activity. The effects of pH (4.0–7.0), temperature (30–50 °C), agitation (0–180 rpm), headspace (50–70%), percentage of bioaugmentation (without microbial consortium to 20%), concentration of coffee pulp and husk (2–6 g/L), coffee processing wastewater (7-30 gCOD/L) and yeast extract (0–2 g/L) were evaluated using a Plackett-Burman design. The highest H2 production potential (82 ml H2) was obtained under the following conditions: 30 °C, 180 rpm, 50% headspace, without bioaugmentation, 2 g/L pulp and husk coffee, 30 gCOD/L coffee processing wastewater and 2 g/L yeast extract. The main soluble products were acetic acid (1956 mg/L), lactic acid (786 mg/L) and ethanol (816 mg/L). Lactobacillus sp., Clostridium sp., Saccharomyces sp. and Kazachstania sp. were the main autochthonous microorganisms identified. Through metagenome functional analysis, enzymes related to lignin, phenol, cellulose, lignocellulose, and pectin degradation were identified, as well as acidogenesis, and H2 production. |
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| Keywords: | Ethanol Lactic acid Metagenome Plackett-Burman design |
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