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.res.in/id/eprint/12269 |
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