The Experts below are selected from a list of 2010 Experts worldwide ranked by ideXlab platform
Carlos Ricardo Soccol - One of the best experts on this subject based on the ideXlab platform.
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caffeine degradation by rhizopus delemar in packed bed column bioreactor using Coffee Husk as substrate
Brazilian Journal of Microbiology, 2003Co-Authors: Raquel K Sanson, Cristiane Vanessa Tagliari, Andre Zanette, Telma Teixeira Franco, Carlos Ricardo SoccolAbstract:Various microorganisms including bacteria, yeast and fungi can degrade caffeine. There are few publications about caffeine degradation pathway in filamentous fungi, mainly by solid-state fermentation (SSF). Studies were carried out on degradation of caffeine and their metabolites by filamentous fungi in SSF using Coffee Husk as substrate. The purpose of this work was to investigate the caffeine degradation pathway by Rhizopus delemar in packed bed column fermenter and to compare this degradation metabolism with glass flasks fermentation. The methylxanthines were quantified by HPLC analysis. The experiments were realized with the optimized conditions in previous experiments: pH 6.5, 28oC, inoculation rate 106 spores/g substrate, aeration rate 60 mL/min and initial moisture 73%. Under these conditions, after 72 hous of fermentation was achieved only 0.19% of caffeine and 0.014% of theophylline in the Coffee Husk. The strain proved to be able for caffeine and theophylline degradation by SSF in packed bed column bioreactor.
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gibberellic acid production by solid state fermentation in Coffee Husk
Applied Biochemistry and Biotechnology, 2002Co-Authors: Cristina Maria Monteiro Machado, Carlos Ricardo Soccol, Bras H De Oliveira, Ashok PandeyAbstract:Five strains of Gibberella fujikuroi and one of Fusarium moniliforme were screened for the production of gibberellic acid (GA3) in Coffee Husk, and based on the results, one strain, G. fujikuroi LPB-06, was selected. The comparative production of GA3 by solid-state fermentation and submerged fermentation indicated better productivity with the former technique, mainly with pretreated substrate. The GA3 accumulation was 6.1 times higher in the case of solid-state fermentation. Considering the C:N relation, higher yields of GA3 were achieved using a mixed substrate comprising Coffee Husk and cassava bagasse (7:3, dry wt), increasing the results twice. Supplementation of an optimized saline solution containing 0.03% FeSO4 and 0.01% (NH4)2SO4 enhanced the accumulation of GA3 1.7 times in the fermented substrate. Under the finally optimized condition, the culture gave a maximum of 492.5 mg of GA3/kg of dry substrate, with a pH of 5.3, moisture of 75%, and incubation temperature of 29 degrees C. GA3 yield was almost 13 times more than the initial results.
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Relationship between Coffee Husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation.
Applied Biochemistry and Biotechnology, 2002Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Jose A Rodriguez-leon, Ivo Brand, Carlos Ricardo SoccolAbstract:Studies were carried out in a packed-bed column fermentor using Coffee Husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in Coffee Husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O2 and a maintenance coefficient of 0.0031 g of consumed O2/(g of biomass x h). The maximum caffeine degradation achieved was 90%.
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Production of Flammulina velutipes on Coffee Husk and Coffee spent-ground
Brazilian Archives of Biology and Technology, 2001Co-Authors: Fan Leifa, Ashok Pandey, Carlos Ricardo SoccolAbstract:Solid state cultivation (SSC) was carried out to evaluate the feasibility of using Coffee Husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a Coffee Husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20%) were used. Ideal moisture content for mycelial growth was 60% and 55% for Coffee Husk and spent-ground, respectively. With Coffee Husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first fructification occurred 21 days after inoculation and the biological efficiency reached about 78% in 40 days. There was decrease in the caffeine and tannins contents (10.2 and 20.4%, respectively) in Coffee Husk after 40 days. In Coffee spent-ground, the tannin contents decreased by 28% after 40 days. These decrease was attributed to the degradation of caffeine or tannins by the culture because these were not adsorbed in the fungal mycelia. Results showed the feasibility of using Coffee Husk and Coffee spent-ground as substrate without any nutritional supplementation for cultivation of edible fungus in SSC. Spent ground appeared better than Coffee Husk.
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packed bed column fermenter and kinetic modeling for upgrading the nutritional quality of Coffee Husk in solid state fermentation
Biotechnology Progress, 2001Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Ivo Brand, Jose A Rodriguezleon, Carlos Ricardo SoccolAbstract:Studies were carried out to evaluate solid-state fermentation (SSF) for the upgradation of the nutritional quality of Coffee Husk by degrading the caffeine and tannins present in it. SSF was carried out by Aspergillus niger LPBx in a glass column fermenter using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate. The first factorial design showed that the moisture content of the substrate and aeration rate were significant factors for the degradation of toxic compounds, which was confirmed by the second factorial design too. The kinetic study showed that the degradation of toxic compounds was related to the development of the mold and its respiration and also to the consumption of the reducing sugars present in Coffee Husk. From the values obtained experimentally for the oxygen uptake rate and CO 2 evolved, the system determined a biomass yield (Y x/o ) of 3.811 (g of biomass).(g of consumed O 2 ) -1 and a maintenance coefficient (m) of 0.0031 (g of consumed O 2 ).(g biomass of biomass) -1 .h -1 . The best results on the degradation of caffeine (90%) and tannins (57%) were achieved when SSF was carried out with a 30 mL.min -1 aeration rate using Coffee Husk having a 55% initial moisture content. The inoculation rate did not affect the metabolization of the toxic compounds by the fungal culture. After SSF, the protein content of the Husk was increased to 10.6%, which was more than double that of the unfermented Husk (5.2%).
Ashok Pandey - One of the best experts on this subject based on the ideXlab platform.
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gibberellic acid production by solid state fermentation in Coffee Husk
Applied Biochemistry and Biotechnology, 2002Co-Authors: Cristina Maria Monteiro Machado, Carlos Ricardo Soccol, Bras H De Oliveira, Ashok PandeyAbstract:Five strains of Gibberella fujikuroi and one of Fusarium moniliforme were screened for the production of gibberellic acid (GA3) in Coffee Husk, and based on the results, one strain, G. fujikuroi LPB-06, was selected. The comparative production of GA3 by solid-state fermentation and submerged fermentation indicated better productivity with the former technique, mainly with pretreated substrate. The GA3 accumulation was 6.1 times higher in the case of solid-state fermentation. Considering the C:N relation, higher yields of GA3 were achieved using a mixed substrate comprising Coffee Husk and cassava bagasse (7:3, dry wt), increasing the results twice. Supplementation of an optimized saline solution containing 0.03% FeSO4 and 0.01% (NH4)2SO4 enhanced the accumulation of GA3 1.7 times in the fermented substrate. Under the finally optimized condition, the culture gave a maximum of 492.5 mg of GA3/kg of dry substrate, with a pH of 5.3, moisture of 75%, and incubation temperature of 29 degrees C. GA3 yield was almost 13 times more than the initial results.
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Relationship between Coffee Husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation.
Applied Biochemistry and Biotechnology, 2002Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Jose A Rodriguez-leon, Ivo Brand, Carlos Ricardo SoccolAbstract:Studies were carried out in a packed-bed column fermentor using Coffee Husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in Coffee Husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O2 and a maintenance coefficient of 0.0031 g of consumed O2/(g of biomass x h). The maximum caffeine degradation achieved was 90%.
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Production of Flammulina velutipes on Coffee Husk and Coffee spent-ground
Brazilian Archives of Biology and Technology, 2001Co-Authors: Fan Leifa, Ashok Pandey, Carlos Ricardo SoccolAbstract:Solid state cultivation (SSC) was carried out to evaluate the feasibility of using Coffee Husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a Coffee Husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20%) were used. Ideal moisture content for mycelial growth was 60% and 55% for Coffee Husk and spent-ground, respectively. With Coffee Husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first fructification occurred 21 days after inoculation and the biological efficiency reached about 78% in 40 days. There was decrease in the caffeine and tannins contents (10.2 and 20.4%, respectively) in Coffee Husk after 40 days. In Coffee spent-ground, the tannin contents decreased by 28% after 40 days. These decrease was attributed to the degradation of caffeine or tannins by the culture because these were not adsorbed in the fungal mycelia. Results showed the feasibility of using Coffee Husk and Coffee spent-ground as substrate without any nutritional supplementation for cultivation of edible fungus in SSC. Spent ground appeared better than Coffee Husk.
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packed bed column fermenter and kinetic modeling for upgrading the nutritional quality of Coffee Husk in solid state fermentation
Biotechnology Progress, 2001Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Ivo Brand, Jose A Rodriguezleon, Carlos Ricardo SoccolAbstract:Studies were carried out to evaluate solid-state fermentation (SSF) for the upgradation of the nutritional quality of Coffee Husk by degrading the caffeine and tannins present in it. SSF was carried out by Aspergillus niger LPBx in a glass column fermenter using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate. The first factorial design showed that the moisture content of the substrate and aeration rate were significant factors for the degradation of toxic compounds, which was confirmed by the second factorial design too. The kinetic study showed that the degradation of toxic compounds was related to the development of the mold and its respiration and also to the consumption of the reducing sugars present in Coffee Husk. From the values obtained experimentally for the oxygen uptake rate and CO 2 evolved, the system determined a biomass yield (Y x/o ) of 3.811 (g of biomass).(g of consumed O 2 ) -1 and a maintenance coefficient (m) of 0.0031 (g of consumed O 2 ).(g biomass of biomass) -1 .h -1 . The best results on the degradation of caffeine (90%) and tannins (57%) were achieved when SSF was carried out with a 30 mL.min -1 aeration rate using Coffee Husk having a 55% initial moisture content. The inoculation rate did not affect the metabolization of the toxic compounds by the fungal culture. After SSF, the protein content of the Husk was increased to 10.6%, which was more than double that of the unfermented Husk (5.2%).
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biotechnological potential of Coffee pulp and Coffee Husk for bioprocesses
Biochemical Engineering Journal, 2000Co-Authors: Ashok Pandey, Debora Brand, Radjiskumar Mohan, Carlos Ricardo Soccol, Poonam Singh Nee Nigam, Sevastianos RoussosAbstract:Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as Coffee pulp and Coffee Husk. Coffee pulp or Husk is a fibrous mucilagenous material (sub-product) obtained during the processing of Coffee cherries by wet or dry process, respectively. Coffee pulp/Husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the Coffee pulp and Husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from Coffee pulp/Husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of Coffee pulp/Husk through the biotechnological means.
Sevastianos Roussos - One of the best experts on this subject based on the ideXlab platform.
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Relationship between Coffee Husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation.
Applied Biochemistry and Biotechnology, 2002Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Jose A Rodriguez-leon, Ivo Brand, Carlos Ricardo SoccolAbstract:Studies were carried out in a packed-bed column fermentor using Coffee Husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in Coffee Husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O2 and a maintenance coefficient of 0.0031 g of consumed O2/(g of biomass x h). The maximum caffeine degradation achieved was 90%.
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packed bed column fermenter and kinetic modeling for upgrading the nutritional quality of Coffee Husk in solid state fermentation
Biotechnology Progress, 2001Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Ivo Brand, Jose A Rodriguezleon, Carlos Ricardo SoccolAbstract:Studies were carried out to evaluate solid-state fermentation (SSF) for the upgradation of the nutritional quality of Coffee Husk by degrading the caffeine and tannins present in it. SSF was carried out by Aspergillus niger LPBx in a glass column fermenter using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate. The first factorial design showed that the moisture content of the substrate and aeration rate were significant factors for the degradation of toxic compounds, which was confirmed by the second factorial design too. The kinetic study showed that the degradation of toxic compounds was related to the development of the mold and its respiration and also to the consumption of the reducing sugars present in Coffee Husk. From the values obtained experimentally for the oxygen uptake rate and CO 2 evolved, the system determined a biomass yield (Y x/o ) of 3.811 (g of biomass).(g of consumed O 2 ) -1 and a maintenance coefficient (m) of 0.0031 (g of consumed O 2 ).(g biomass of biomass) -1 .h -1 . The best results on the degradation of caffeine (90%) and tannins (57%) were achieved when SSF was carried out with a 30 mL.min -1 aeration rate using Coffee Husk having a 55% initial moisture content. The inoculation rate did not affect the metabolization of the toxic compounds by the fungal culture. After SSF, the protein content of the Husk was increased to 10.6%, which was more than double that of the unfermented Husk (5.2%).
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biotechnological potential of Coffee pulp and Coffee Husk for bioprocesses
Biochemical Engineering Journal, 2000Co-Authors: Ashok Pandey, Debora Brand, Radjiskumar Mohan, Carlos Ricardo Soccol, Poonam Singh Nee Nigam, Sevastianos RoussosAbstract:Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as Coffee pulp and Coffee Husk. Coffee pulp or Husk is a fibrous mucilagenous material (sub-product) obtained during the processing of Coffee cherries by wet or dry process, respectively. Coffee pulp/Husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the Coffee pulp and Husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from Coffee pulp/Husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of Coffee pulp/Husk through the biotechnological means.
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biological detoxification of Coffee Husk by filamentous fungi using a solid state fermentation system
Enzyme and Microbial Technology, 2000Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Carlos Ricardo SoccolAbstract:Studies were carried out on detoxification of Coffee Husk in solid state fermentation using three different strains of Rhizopus, Phanerochaete, and Aspergillus sp. Fungal strains were selected by their ability to grow on a Coffee Husk extract-agar medium. Using R. arrizus LPB-79, the best results on the degradation of caffeine (87%) and tannins (65%) were obtained with pH 6.0 and moisture 60% in 6 days. When P. chrysosporium BK was used, maximum degradation of caffeine and tannins were 70.8 and 45%, respectively, with Coffee Husk having 65% moisture and pH 5.5 in 14 days. The Aspergillus strain, isolated from the Coffee Husk, showed best biomass formation on Coffee Husk extract-agar medium. Optimization assays were conducted using factorial design, and surface response experiments with Aspergillus sp. The best detoxification rates achieved were 92% for caffeine and 65% for tannins. The results showed good prospects of using these fungal strains, in particular Aspergillus sp., for the detoxification of Coffee Husk.
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development of bioprocesses for the conservation detoxification and value addition of Coffee pulp and Coffee Husk
2000Co-Authors: Sevastianos Roussos, I Ferrao, D. Leo Pyle, Isabelle Perraudgaime, Christopher Augur, Carlos Ricardo Soccol, G Saucedocastaneda, Ashok Pandey, Maurice RaimbaultAbstract:A collaborative effort by research teams from France, the UK, Mexico and Brazil funded by the European Union INCO-DC programme (contract no IC18*CT970185) was initiated with the global objective of recycling the Coffee pulp and Coffee Husk by biotechnological processes. Mexico alone produces more than 300,000 metric tons of grain Coffee each year using ‘wet-processing’ technology resulting Coffee pulp as the waste residue. The Brazilian State of Parana produced 220,000 metric tons of grain Coffee in 1998 using ‘dry-processing’ technology resulting Coffee Husk as the waste residue. Considering the great volume of this agro-industrial waste, its high biodegradability and its potential as feed source for animals, a proposal was set-up to stabilize fresh pulp by the lactic acid silage technique, as it is being produced, during the crop season. However, Recalcitrant and Toxic Compounds (RTC) such as caffeine, tannins and polyphenols need to be removed. RTC’s actually represent a strong limitation on the use of Coffee pulp/Husk as a nutritive source for animal feeding purposes (Bressani, 1979). They also cause serious problems of environmental contamination (Violle et al., 1995; Zambrano-Franco et al., 1999). Ensiling of Coffee pulp and its further utilization could avoid the rapid degradation of the material, which quickly becomes a very significant source of contamination of water in Coffee growing areas (Zuluaga, 1989). The stabilized and detoxified Coffee pulp/Husk will be further utilized after the crop season as animal feed or for mushroom, fungal metabolites, or enzymes production (Perraud-Gaime, 1995; Ramirez-Martinez, 1999; Pandey and Soccol, 2000).
Debora Brand - One of the best experts on this subject based on the ideXlab platform.
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Relationship between Coffee Husk caffeine degradation and respiration of Aspergillus sp. LPBx in solid-state fermentation.
Applied Biochemistry and Biotechnology, 2002Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Jose A Rodriguez-leon, Ivo Brand, Carlos Ricardo SoccolAbstract:Studies were carried out in a packed-bed column fermentor using Coffee Husk as substrate in order to verify a relationship between caffeine degradation and the respiration of Aspergillus sp. LPBx. Fermentation conditions were optimized by using factorial design experiments. The kinetic study showed that the caffeine degradation was related to the development of mold and its respiration and also with the consumption of reducing sugars present in Coffee Husk. From the values obtained experimentally for oxygen uptake rate and CO2 evolved, we determined a biomass yield of 3.811 g of biomass/g of consumed O2 and a maintenance coefficient of 0.0031 g of consumed O2/(g of biomass x h). The maximum caffeine degradation achieved was 90%.
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packed bed column fermenter and kinetic modeling for upgrading the nutritional quality of Coffee Husk in solid state fermentation
Biotechnology Progress, 2001Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Ivo Brand, Jose A Rodriguezleon, Carlos Ricardo SoccolAbstract:Studies were carried out to evaluate solid-state fermentation (SSF) for the upgradation of the nutritional quality of Coffee Husk by degrading the caffeine and tannins present in it. SSF was carried out by Aspergillus niger LPBx in a glass column fermenter using factorial design experiments and surface response methodology to optimize bioprocess parameters such as the substrate pH and moisture content and aeration rate. The first factorial design showed that the moisture content of the substrate and aeration rate were significant factors for the degradation of toxic compounds, which was confirmed by the second factorial design too. The kinetic study showed that the degradation of toxic compounds was related to the development of the mold and its respiration and also to the consumption of the reducing sugars present in Coffee Husk. From the values obtained experimentally for the oxygen uptake rate and CO 2 evolved, the system determined a biomass yield (Y x/o ) of 3.811 (g of biomass).(g of consumed O 2 ) -1 and a maintenance coefficient (m) of 0.0031 (g of consumed O 2 ).(g biomass of biomass) -1 .h -1 . The best results on the degradation of caffeine (90%) and tannins (57%) were achieved when SSF was carried out with a 30 mL.min -1 aeration rate using Coffee Husk having a 55% initial moisture content. The inoculation rate did not affect the metabolization of the toxic compounds by the fungal culture. After SSF, the protein content of the Husk was increased to 10.6%, which was more than double that of the unfermented Husk (5.2%).
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biotechnological potential of Coffee pulp and Coffee Husk for bioprocesses
Biochemical Engineering Journal, 2000Co-Authors: Ashok Pandey, Debora Brand, Radjiskumar Mohan, Carlos Ricardo Soccol, Poonam Singh Nee Nigam, Sevastianos RoussosAbstract:Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as Coffee pulp and Coffee Husk. Coffee pulp or Husk is a fibrous mucilagenous material (sub-product) obtained during the processing of Coffee cherries by wet or dry process, respectively. Coffee pulp/Husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the Coffee pulp and Husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from Coffee pulp/Husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of Coffee pulp/Husk through the biotechnological means.
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biological detoxification of Coffee Husk by filamentous fungi using a solid state fermentation system
Enzyme and Microbial Technology, 2000Co-Authors: Debora Brand, Sevastianos Roussos, Ashok Pandey, Carlos Ricardo SoccolAbstract:Studies were carried out on detoxification of Coffee Husk in solid state fermentation using three different strains of Rhizopus, Phanerochaete, and Aspergillus sp. Fungal strains were selected by their ability to grow on a Coffee Husk extract-agar medium. Using R. arrizus LPB-79, the best results on the degradation of caffeine (87%) and tannins (65%) were obtained with pH 6.0 and moisture 60% in 6 days. When P. chrysosporium BK was used, maximum degradation of caffeine and tannins were 70.8 and 45%, respectively, with Coffee Husk having 65% moisture and pH 5.5 in 14 days. The Aspergillus strain, isolated from the Coffee Husk, showed best biomass formation on Coffee Husk extract-agar medium. Optimization assays were conducted using factorial design, and surface response experiments with Aspergillus sp. The best detoxification rates achieved were 92% for caffeine and 65% for tannins. The results showed good prospects of using these fungal strains, in particular Aspergillus sp., for the detoxification of Coffee Husk.
Ana M Segadaes - One of the best experts on this subject based on the ideXlab platform.
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granite waste and Coffee Husk ash synergistic effect on clay based ceramics
Advances in Applied Ceramics, 2016Co-Authors: Wilson Acchar, K A Avelino, Ana M SegadaesAbstract:Brazil produces massive amounts of granite sawing waste and Coffee Husk ash and their inadequate and, often, illegal disposal causes enormous environmental problems. In the past decade, these and other industrial wastes have been intensively studied aiming at determining their potential as alternative raw materials, particularly for the ceramic industry. This work describes research carried out on the joint incorporation of those wastes in ceramic roof tile formulations. The results indicated that the simultaneous use of both materials translates into a very forgivable industrial working range, both composition- and temperature-wise, which, given the technological properties values observed after firing at 1100°C, enables industrial up-grade to wall tile production. As collateral benefits, the use of granite waste and Coffee Husk ash as alternative raw materials in the manufacture of clay-based products will relieve the stress on feldspars consumption and attenuate waste disposal concerns.
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untreated Coffee Husk ashes used as flux in ceramic tiles
Applied Clay Science, 2013Co-Authors: Wilson Acchar, E J V Dultra, Ana M SegadaesAbstract:Abstract The agro-industrial activities are responsible for the production of large amounts of solid wastes, which, so far, have found scarce reuse alternatives. Among the former, Coffee bean beneficiation generates an equal amount of Coffee Husks whose highest reuse potential is as fuel. The resulting ashes are frequently an object of illegal covert disposal and a serious source of environmental impact. However, Coffee Husk ashes (CHA) are particularly rich in alkaline and alkaline-earth metals, and might be adequate to replace the traditional feldspars, which are used in high content as fluxes in clay-based ceramic formulations but are becoming scarce and costly. In this work, the fluxing effect of CHA additions to an industrial clay-based mixture was evaluated. Based on the characterization results and the mullite–silica–leucite phase diagram, additions of 5 to 20 wt.% CHA were made to the clay-based mixture and the resulting compositions were evaluated after sintering at temperatures between 1100 and 1200 °C (60 min soaking time). The results obtained show that firing temperatures near 1180 °C and ~ 10 wt.% CHA addition lead to linear shrinkage, water absorption and flexural strength values that fall within the range specified by floor tile standards (NBR 13817, EN 176 and ISO 13006), requiring no significant changes in processing parameters. Coffee Husk ashes can thus advantageously replace feldspars in the role of fluxing material, with the potential to reduce not only natural ceramic raw material consumption, but also production and landfill costs as well as waste disposal area requirements.