Fermentation of coffee residues with Aspergillus Niger for the production of cellulase
DOI:
https://doi.org/10.54353/ritp.v1i1.e005Keywords:
cellulase, Aspergillus niger, coffee chaffAbstract
The study was carried out for the production of cellulase from Aspergillus niger, with the objective of taking advantage of the coffee residues (Broza) after being filtered as a substrate, for the conditioning of the solid state fermentation (SSF) and submerged fermentation (SmF). The chaff was collected and dried in an oven to constant weight (6-8% humidity), a washing was carried out with deionized water and a 3% (w / v) solution of NaOH 1.0 M diluted in ethanol, the chaff was placed in the autoclave for 30 minutes at 121 ° C, rinsed with deionized water, the solid fraction and taken to an oven at 40 ° C until constant weight. Subsequently, it was passed through a No. 70 sieve, packaged in bottles with a hermetic lid and stored at room temperature. For SSF and SmF, 250 ml Erlenmeyer flasks were used, containing 10 g of chaff and 15 ml of distilled water, 10 g of chaff and 100 ml of fermentation medium respectively, the solution was sterilized at 121ºC for 15 minutes and allowed to cool to room temperature. 1 ml of inoculum was added and incubated at 28 ° C on a rotary shaker at 250 rpm. It was possible to produce 92,500 FPU / ml in SSF and 78.7234 FPU / ml for SmF at pH 5.5. Consequently, these results provide a strategy for the use of coffee chaff as a substrate for the production of cellulase using Aspergillus niger
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