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Optimization and Scale-Up of Coffee Mucilage Fermentation for Ethanol Production

Author

Listed:
  • David Orrego

    (Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907, USA
    Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA
    Authors contributed equally to the study.)

  • Arley David Zapata-Zapata

    (School of Chemistry, Faculty of Science, National University of Colombia, Calle 59A N, Medellin 63-20, Colombia
    Authors contributed equally to the study.)

  • Daehwan Kim

    (Laboratory of Renewable Resources Engineering, Purdue University, West Lafayette, IN 47907, USA
    Department of Biology, Hood College, 401 Rosemont Avenue, Frederick, MD 21701, USA)

Abstract

Coffee, one of the most popular food commodities and beverage ingredients worldwide, is considered as a potential source for food industry and second-generation biofuel due to its various by-products, including mucilage, husk, skin (pericarp), parchment, silver-skin, and pulp, which can be produced during the manufacturing process. A number of research studies have mainly investigated the valuable properties of brewed coffee (namely, beverage), functionalities, and its beneficial effects on cognitive and physical performances; however, other residual by-products of coffee, such as its mucilage, have rarely been studied. In this manuscript, the production of bioethanol from mucilage was performed both in shake flasks and 5 L bio-reactors. The use of coffee mucilage provided adequate fermentable sugars, primarily glucose with additional nutrient components, and it was directly fermented into ethanol using a Saccharomyces cerevisiae strain. The initial tests at the lab scale were evaluated using a two-level factorial experimental design, and the resulting optimal conditions were applied to further tests at the 5 L bio-reactor for scale up. The highest yields of flasks and 5 L bio-reactors were 0.46 g ethanol/g sugars, and 0.47 g ethanol/g sugars after 12 h, respectively, which were equal to 90% and 94% of the theoretically achievable conversion yield of ethanol.

Suggested Citation

  • David Orrego & Arley David Zapata-Zapata & Daehwan Kim, 2018. "Optimization and Scale-Up of Coffee Mucilage Fermentation for Ethanol Production," Energies, MDPI, vol. 11(4), pages 1-12, March.
    • Handle: RePEc:gam:jeners:v:11:y:2018:i:4:p:786-:d:138591
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    References listed on IDEAS

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    1. Saenger, M & Hartge, E.-U & Werther, J & Ogada, T & Siagi, Z, 2001. "Combustion of coffee husks," Renewable Energy, Elsevier, vol. 23(1), pages 103-121.
    2. Mussatto, Solange I. & Machado, Ercília M.S. & Carneiro, Lívia M. & Teixeira, José A., 2012. "Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates," Applied Energy, Elsevier, vol. 92(C), pages 763-768.
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    Cited by:

    1. Edilson León Moreno Cárdenas & Arley David Zapata-Zapata & Daehwan Kim, 2020. "Modeling Dark Fermentation of Coffee Mucilage Wastes for Hydrogen Production: Artificial Neural Network Model vs. Fuzzy Logic Model," Energies, MDPI, vol. 13(7), pages 1-13, April.
    2. Duarte, Alexandra & Uribe, Juan Carlos & Sarache, William & Calderón, Andrés, 2021. "Economic, environmental, and social assessment of bioethanol production using multiple coffee crop residues," Energy, Elsevier, vol. 216(C).
    3. Edilson León Moreno Cárdenas & Arley David Zapata-Zapata & Daehwan Kim, 2018. "Hydrogen Production from Coffee Mucilage in Dark Fermentation with Organic Wastes," Energies, MDPI, vol. 12(1), pages 1-12, December.
    4. Dimitar Karakashev & Yifeng Zhang, 2018. "BioEnergy and BioChemicals Production from Biomass and Residual Resources," Energies, MDPI, vol. 11(8), pages 1-6, August.

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