Biodiesel, biogas and fermentable sugars production from Spent coffee Grounds: A cascade biorefinery approach.

Bioresour Technol

Chemical, Environment and Bioprocesses Engineering Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy.

Published: December 2021

Spent coffee grounds are rich in high-value compounds, such as saturate and unsaturated fatty acids, and polysaccharides. Therefore, this work investigated a cascade biorefinery to produce: i) biodiesel from coffee oils, ii) cellulose- and hemicellulose-derived fermentable sugars and iii) biomethane from the residual solid fraction after sugars extraction. Transesterification reached the best performances of 86% w/w of fatty acid methyl esters using 1:8 coffee oil/methanol ratio and 2% w/w of KOH as catalyst. The use of glycerol for the pretreatment of spent coffee grounds allowed the internal circulation of a process leftover from transesterification; thus, avoiding the use of clean water. In the best conditions, the total released fermentable sugars were about 40-50% (w/w) on dry weight basis. The low content of easily degradable compounds led to a low methane production of 50 L/kg, indicating the need to search for better performing alternatives to close the biorefinery loop.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.biortech.2021.125952DOI Listing

Publication Analysis

Top Keywords

fermentable sugars
12
spent coffee
12
coffee grounds
12
cascade biorefinery
8
coffee
5
biodiesel biogas
4
biogas fermentable
4
sugars
4
sugars production
4
production spent
4

Similar Publications

Autonomous Defense Based on Biogenic Nanoparticle Formation in Daunomycin-Producing .

Microorganisms

January 2025

VUAB Pharma A.S, Nemanicka 2722, 370 01 České Budějovice, Czech Republic.

Daunomycin is a chemotherapeutic agent widely used for the treatment of leukemia, but its toxicity toward healthy dividing cells limits its clinical use and its production by fermentation. Herein, we describe the development of a specialized cultivation medium for daunomycin production, including a shift to oil rather than sugar as the primary carbon source. This achieved an almost threefold increase in daunomycin yields, reaching 5.

View Article and Find Full Text PDF

Pretreatment of Palm Kernel Cake by Enzyme-Bacteria and Its Effects on Growth Performance in Broilers.

Animals (Basel)

January 2025

State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

This study aimed to improve palm kernel cake by reducing anti-nutritional factors with enzymes and enhancing its nutritional value through microbial fermentation. It also examined the effects of these treatments on palm kernel cake in broiler chicken diets. Palm kernel cake was hydrolyzed using xylanase and mannanase under various conditions.

View Article and Find Full Text PDF

Ankylosing spondylitis (AS) is a chronic inflammatory and autoimmune disease that primarily affects the sacroiliac joints and axial skeleton. While the exact pathogenetic mechanism of AS remains unclear, previous reports have highlighted the involvement of genetic factors, immune responses, and gut microbiota dysregulation in the development of this condition. Short-chain fatty acids (SCFAs), which are microbial fermentation products derived from sugar, protein, and dietary fibers, play a role in maintaining the intestinal barrier function and reducing inflammatory responses.

View Article and Find Full Text PDF

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork.

View Article and Find Full Text PDF

The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!