Abstract
Coffee pulp contains bioactive compounds such as polyphenols and aldehydes, which are covalently linked to the pulp cell wall. The research aimed to determine of potential Actinomycetes concortia on the degradation of coffee pulp to enhance the yield and quality of coffee pulp polyphenol extracts. In this study, whole coffee fruit were fermented in solid-state cultivation by using concortia of Streptomyces exfoliatus 42 and Streptomyces costaricanus 45I-3 that having cellulolytic and xylanolytic activities. The introduction of Actinomycetes starter accelerated the fermentation which caused the degradation of lignocellulosic components of coffee pulp, and significantly effects on the yield of bioactive compounds such as polyphenols, anthocyanins, tannins, and catechin. Compared to the spontaneous fermentation of coffee fruit, the highest yield of bioactive components extracts produced from 6th day incubation for total polyphenols (1.20 mg mL-1), anthocyanin (109.95 mg mL-1) and the highest yield of catechin (10.38 mg mL-1) produced form 3th day incubation, but introduction of Actinomycetes reduced the tannin contents after fermentation.
Highlights
Indonesia is one of biggest producer and exporter of coffee
It is due to the microbes has not hydrolyze cellulose and xylan as carbon source but using available reducing sugar in coffee pulp
The high activity produced from 6 days fermentation, indicating that the growth of Actinomycetes concortia reached the maximum point or exponential phase
Summary
Indonesia is one of biggest producer and exporter of coffee. Indonesia coffee plantation covers 1.305.895 ha of land area; and produces 748.109 tonnes of dried coffee bean per year (Ditjenbun, 2012). Coffee fruit cannot be directly consumed; it should be processed by wet, dry, or semi-dry methods (Schewan et al, 2012). Wet method is the most commonly used for coffee processing and it needs a relatively faster method than dry and semi-dry methods. After harvesting process of the coffee fruits, the pulp is mechanically removed and spontaneously fermented to remove the mucilage layer. This method liberated about 40% of solid waste from coffee pulp (Saenger et al, 2001). The coffee pulp can be recycled include activities such as composting, feeding to animals, and production of organic fertilizer and biogas (Rojas et al, 2003)
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