Bio-succinic acid production from coffee husk treated with thermochemical and fungal hydrolysis

• Published in: Bioprocess and biosystems engineering Vol. 41; no. 10; pp. 1461 - 1470
• Main Authors: Dessie, Wubliker, Zhu, Junru, Xin, Fengxue, Zhang, Wenming, Jiang, Youming, Wu, Hao, Ma, Jiangfeng, Jiang, Min
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.10.2018; Springer Nature B.V
• Subjects: Acid production; Actinobacillus - growth & development; Actinobacillus succinogenes; Aspergillus niger; Aspergillus niger - growth & development; Biotechnology; Chemistry; Chemistry and Materials Science; Cherries; Coffee; Coffee - chemistry; coffee beans; Environmental Engineering/Biotechnology; Environmental impact; enzymes; feedstocks; Fermentation; Food Science; Fungi; hulls; hydrolysates; Hydrolysis; Industrial and Production Engineering; Industrial Chemistry/Chemical Engineering; Pretreatment; reducing sugars; Research Paper; Solid state fermentation; Succinic acid; Succinic Acid - metabolism; Sugar; Sulfuric acid; Sulfuric Acids - chemistry; Trichoderma - growth & development; Trichoderma reesei; Waste disposal; wastes; Hydrolysis; Coffee husk; Succinic acid; Pretreatment; Actinobacillus succinogenes

Coffee husk (CH), a waste obtained from processing of coffee cherries via dry method, causes serious environmental problems. In this study, strategies were designed to utilize CH for succinic acid (SA) production. Three different CH hydrolysis methods: thermal, thermochemical and crude enzymes obtai...