scholarly journals BIOPROCESS APPLIED TO THE TREATMENT OF RESIDUAL WATERS OF COFFEE WET PROCESSING FOR THE INCORPORATION OF SELECTED YEAST STRAINS

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
MARCIA REGINA BEUX ◽  
CARLOS ITSUO YAMAMOTO ◽  
CRISTINA MARA GUOLO WINTER ◽  
WILTON FONTES RAMOS ◽  
FABIANA NICOL BARBIERI ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Residual Water ◽  
Kloeckera Apiculata ◽  
Organic Contamination ◽  
Rhodotorula Rubra ◽  
Dry Process ◽  
Yeast Strains ◽  
Wet Processing ◽  
Isolated Species

O objetivo deste trabalho foi isolar cepas de leveduras capazes de degradar a água de degomagem do beneficiamento úmido do café, caracterizando os metabólitos formados. A bebida preparada a partir de grãos tratados por via úmida é considerada de melhor qualidade quando comparada à elaborada com grãos tratados por via seca. No entanto, o alto potencial poluente da água residual do beneficiamento representa sério problema para o ambiente. A água de degomagem apresenta essencialmente contaminação orgânica, com taxas de demanda bioquímica de oxigênio (DBO) e demanda química de oxigênio (DQO) superiores a 20.000 mgO2/L. Candida tropicalis, C. lypolitica, C. guilliermondii, C. parapsilopsis, Kloeckera apiculata e Rhodotorula rubra, isoladas de cerejas de café, foram inoculadas em frascos contendo água de degomagem e esses, submetidos à agitação constante(120 rpm) por 48 horas, a 28oC. Candida parapsilopsis apresentou percentual de redução da taxa de DBO de 50,14% e de DQO de 29,81%, evidenciando a viabilidade do uso desses microrganismos como biodespoluentes. DESENVOLVIMENTO DE BIOPROCESSO APLICADO AO TRATAMENTO DE ÁGUAS RESIDUAIS DO BENEFICIAMENTO ÚMIDO DO CAFÉ PELA INCORPORAÇÃO DE LINHAGEM SELECIONADA DE LEVEDURAS Abstract The aim of the present work was to isolate yeast strains able to degrade the degumming water originated from the wet processing of coffee, characterizing the formed metabolites. The drink prepared from the treated grains by wet processing is considered of better quality when compared with the grains treated by dry process. However, the great polluent potential of the residual water from this processing represents serious concern for the environment. The degumming water essentially presents organic contamination, with Oxygen Biochemical Demand (OBD) and Oxygen Chemical Demand (OCD) rates superior to 20.000 mgO2/L. Candida tropicalis, C. lypolitica, C. guilliermondii, C. parapsilopsis, Kloeckera apiculata e Rhodotorula rubra, isolated from coffee cheeries were inoculated in flasks containing the degumming water and then submitted to constant agitation (120 rpm) for 48 hours at 28ºC. The isolated species revealed capacity to degrade the substrate, however C.parapsilopsis showed reduction percentages of OBD and OCD rates of 50.14% e 29.81%, respectivelly, showing the viability of the use of those microorganisms as biological depollutants.

scholarly journals From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2827
Author(s):  
Februadi Bastian ◽  
Olly Sanny Hutabarat ◽  
Andi Dirpan ◽  
Firzan Nainu ◽  
Harapan Harapan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Chemical Components ◽  
Protein Amino Acid ◽  
Dry Process ◽  
Coffee Beans ◽  
Wet Processing ◽  
Aroma Precursors

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.

Detection of Zygosaccharomyces rouxii and Candida tropicalis in a High-Sugar Medium by a Metal Oxide Sensor–Based Electronic Nose and Comparison with Test Panel Evaluation

2015 ◽  
Vol 78 (11) ◽  
pp. 2052-2063 ◽  
Author(s):  
HUXUAN WANG ◽  
ZHONGQIU HU ◽  
FANGYU LONG ◽  
CHUNFENG GUO ◽  
YAHONG YUAN ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Candida Tropicalis ◽  
Solid Phase ◽  
Reference Method ◽  
Test Panel ◽  
Zygosaccharomyces Rouxii ◽  
High Sugar ◽  
Yeast Strains ◽  
Total Yeast ◽  
Panel Evaluation

Osmotolerant yeasts are primarily responsible for spoilage of sugar-rich foods. In this work, an electronic nose (e-nose) was used to diagnose contamination caused by two osmotolerant yeast strains (Zygosaccharomyces rouxii and Candida tropicalis) in a high-sugar medium using test panel evaluation as the reference method. Solid-phase microextraction gas chromatography with mass spectrometry (GC-MS) was used to determine the evolution of the volatile organic compound fingerprint in the contaminated samples during yeast growth. Principal component analysis and linear discriminant analysis revealed that the e-nose could identify contamination after 48 h, corresponding to the total yeast levels of 3.68 (Z. rouxii) and 3.09 (C. tropicalis) log CFU/ml. At these levels, the test panel could not yet diagnose the spoilage, indicating that the e-nose approach was more sensitive than the test panel evaluation. Loading analysis indicated that sensors 8 and 6 were the most important for detection of these two yeasts. Based on the result obtained with the e-nose, the incubation time and total yeast levels could be accurately predicted by established multiple regression models with a correlation of greater than 0.97. In the sensory evaluation, spoilage was diagnosed after 72 h in samples contaminated with C. tropicalis and after 48 to 72 h for samples contaminated with Z. rouxii. GC-MS revealed that compounds such as acetaldehyde, acetone, ethyl acetate, alcohol, and 3-methyl-1-butanol contributed to spoilage detection by the e-nose after 48 h. In the high-sugar medium, the e-nose was more sensitive than the test panel evaluation for detecting contamination with these test yeast strains. This information could be useful for developing instruments and techniques for rapid scanning of sugar-rich foods for contamination with osmotolerant yeasts before such spoilage could be detected by the consumer.

Mutation Effect of Chemical Mutagen Ethymthane sulfonate (EMS) on Some Local Yeasts

2020 ◽  
Author(s):  
Badia Abdul Razzak ◽  
Rehan Nashwan Abul-Rahman ◽  
Maha Azad Hamid
Keyword(s):  
Candida Tropicalis ◽  
Orange Juice ◽  
Sensitivity Test ◽  
Chemical Mutagen ◽  
Cryptococcus Laurentii ◽  
Biochemical Tests ◽  
Rhodotorula Rubra ◽  
Local Markets ◽  
Trichosporon Asahii

Thirty samples of orange juice were collected from local markets in Mosul / Iraq. Isolates were diagnosed after performing phenotypic, culture and biochemical tests. The results showed that the yeasts belong to the following species: Rhodotorula rubra 36%, Trichosporon asahii 16%, Cryptococcus laurentii 28%, and Candida tropicalis 20%. The susceptibility of isolates to six antibiotics Candizole (Cd), Clotrimazole (Ct), Fluconazole (Fc), Ketoconazole (Kc), Lamisil (Ls), and Nystatin (Nys) was studied. The results of the sensitivity test showed that R. rubra was resistant to all antibiotics used except for Lamisil (Ls). The rest of the yeasts varied among themselves in their resist antibiotics. The chemical mutagen Ethyl Methanesulfate (EMS) at a concentration of 0.2 mg / ml on the vitality of the yeasts showed that the highest effect in the yeast Crypto. laurentii, with the killing severity reaching 4.47% while the lowest effected yeast was Tricho. asahii, with killing severity reaching 72%.

scholarly journals Structures of cell wall mannans of pathogenic Candida tropicalis IFO 0199 and IFO 1647 yeast strains.

1994 ◽  
Vol 62 (2) ◽  
pp. 615-622 ◽  
Author(s):  
H Kobayashi ◽  
K Matsuda ◽  
T Ikeda ◽  
M Suzuki ◽  
S Takahashi ◽  
...  
Keyword(s):  
Cell Wall ◽  
Candida Tropicalis ◽  
Yeast Strains

scholarly journals Coffee Processing Wastewater Management: An Overview

2021 ◽  
pp. 52-61
Author(s):  
Asha Gururaj ◽  
B. Manoj Kumar ◽  
K. N. Achyuth ◽  
B. R. Manoj
Keyword(s):  
Oxygen Demand ◽  
High Strength ◽  
High Volume ◽  
Wastewater Management ◽  
Dry Process ◽  
Wet Processing ◽  
High Concentrations ◽  
Time Required ◽  
High Chemical Oxygen Demand ◽  
The Impact

Globally, one amongst the major agro-based industry contributing significantly is Coffee. Coffee growing estates use water for pulping and the wastewater generated from coffee pulping activity is generally discharged to the water bodies. The objective of this study was to evaluate the impact of effluents from traditional wet coffee processing plants on the water quality. Coffee fruits are processed by two methods, wet and dry process. The wet processing produces a drink of higher quality and has the advantage of reducing the drying space area and time required. However, this preparation step generates high volume of coffee wastewater as it involves utilizing large volumes of water with concurrent generation of wastewater. Throughout wet processing, coffee fruits generate enormous quantities of high strength wastewater. The so generated wastewater is characterized by high concentrations of organic matter, low pH, nutrients, suspended matter associated with odor and dark color with high chemical oxygen demand and biochemical oxygen demand requiring systematic treatment before disposal. The inadequate disposal of the coffee wastewater into environment directly without proper management and handling will pose aa pollution risk to receiving water body. Efforts have made by various researchers to evolve an alternative method for the treatment of coffee pulping waste and the same is discussed in this paper.

Isolation, identification of yeast strains producing bioethanol and improvement of bioethanol production on cheese whey / Biyoetanol üreten maya türlerinin izolasyonu, tanılaması ve peynir altı suyunda biyoetanol üretiminin sağlıklaştırılması

2016 ◽  
Vol 41 (3) ◽  
Author(s):  
Khaled Boudjema ◽  
Fethia Fazouane-naimi ◽  
Amina Hellal
Keyword(s):  
Candida Tropicalis ◽  
Ethanol Tolerance ◽  
Cheese Whey ◽  
Data Bank ◽  
Bioethanol Production ◽  
Physiological And Biochemical Characteristics ◽  
Yeast Strains ◽  
D2 Domain ◽  
Fermentation Parameters ◽  
High Ethanol

AbstractObjective: In this study, bioethanol production on cheese whey (prehydrolysed enzymatically using β galactosidase by isolated yeast strains was investigated.Methods: The yeast strains were isolated from Algerian natural sources (soil and grape) and further were selected on the basis of high ethanol tolerance and high ethanol production on prehydrolysed cheese whey. The selected ones were identified by morphological, physiological and biochemical characteristics. Then, a molecular identification was carried out by amplification and sequencing the D1/D2 domain of 26S rDNA region. In addition, the operating parameters of fermentation such as temperature, pH and substrate concentration (mixture of glucose and galactose) were tested for efficient yeast strain.Results: Among the selected and identified yeast strains, three strain isolates were found to be able to produce bioethanol. These strains are Hanseniaspora opuntiae Z087A0VS, Candida tropicalis Z087B0VS and Candida tropicalis Z087D0VS with an identity of 99% and 100% respectively comparing with the stocked strains in data bank. Furthermore, Hanseniaspora opuntiae presents an ethanol tolerance ethanol up to 11% whereas the two other strains of Candida tolerate up to 12%. The fermentation parameters of most efficient strain were optimized, the temperature 30°C, pH 5 and sugar concentration (glucose and galactose) of 12.5% (w/v) are considered as optimum values for Candida tropicalis Z087B0VS.Conclusion: Candida tropicalis Z087B0VS can be considered as a good candidature for industrial bioethanol production.

Isolation and Diagnosis of Fungi from Samples of Spices in the City of Nasiriya

2020 ◽  
pp. 7-9
Keyword(s):  
Chronic Diseases ◽  
Dilution Method ◽  
Local Markets ◽  
White Pepper ◽  
Black And White ◽  
Different Types ◽  
Potential Risks ◽  
The City ◽  
Isolated Species

Examination of (35) samples of spices obtained from local markets for the purposes of isolating and diagnosing fungi growing on them. Anine isolates belonging to 13 different types of fungi were diagnosed by the standard dilution method with three replications, and it has been observed that the most samples from which the fungi were isolated is ginger. It was found that the most isolated species of fungi are Penicillium, Aspergillus, and Rizupes spp. A rare colony of fungi was observed, which indicates contamination of the spices under study with the fungus. The present study aims to identify the potential risks of the presence of fungi in spices and what may result from mycotoxins that may be the cause of many chronic diseases as a result of using these spices in large quantities. The study recommends limiting the use of contaminated spices, especially ginger, in preparing food and its uses, in addition to other types such as cloves, black and white pepper, and other types of spices found in the local markets, especially the expired ones.

Sign in / Sign up

Export Citation Format

Share Document