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标题：Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment
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作者：Rajeev Ravindran , , Gwilym A. Williams ; Amit K. Jaiswal
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：11
页码：1-16
DOI：10.3390/foods8110585
出版社：MDPI Publishing
摘要：In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of spores to determine the optimal fermentation condition. The best fermentation conditions for xylanase production were found to be incubation at 30 °C with an initial moisture content of 70% and using an inoculum of 6.5 × 106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold higher than that of control (4649 IU/g of dry SCW). The efficacy of the purified xylanase as a juice enrichment agent for strawberry, blueberry, and raspberry pulp was tested.
关键词：spent coffee waste; solid state fermentation; xylanase; fruit juice clarification; Aspergillus niger spent coffee waste ; solid state fermentation ; xylanase ; fruit juice clarification ; Aspergillus niger