Abstract
Caffeine, polyphenols and potassium present in coffee pulp have proved their negative effects on animal metabolic performance when they are included in the diet. The present research work was aimed to reduce caffeine and polyphenols in ensiled and aqueous extracted coffee pulp through solid state fermentation with the filamentous fungus strain Penicillum crustosum. The bioconverted product presented reductions of antiphysiological compounds in the following ranges, related to the fermentation time: caffeine 52-88%, polyphenols 23-65%. The yield of fermented product was 89%. The reductions in dry and organic matter enzymatic digestibilities of coffee pulp were from 27% to 20% and 31% to 22%, respectively.
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© 1994 Springer Science+Business Media Dordrecht
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Porres, C., Calzada, J.F., Alvarez, D. (1994). Reduction of Antiphysiological Compounds of Coffee Pulp Through Solid State Fungal Fermentation. In: Galindo, E., Ramírez, O.T. (eds) Advances in Bioprocess Engineering. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0641-4_52
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DOI: https://doi.org/10.1007/978-94-017-0641-4_52
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-4459-4
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