Mariana Dias Moreira¹, Jéssica Marques Coimbra¹, Marcela Magalhães Melo¹, Luciana Silva Ribeiro¹, Kelly Cristina dos Reis², Rosane Freitas Schwan¹ and Cristina Ferreira Silva¹*

¹Department of Biology, Federal University of Lavras, Brazil
²Department of Hydraulic and Environmental Engineering, Federal University of Ceará, Brazil

*Corresponding Author: Cristina Ferreira Silva, Associate Professor of Agricultural Microbiology, Department of Biology, Federal University of Lavras (UFLA), Brazil.

Received: July 14, 2021 ; Published: August 19, 2021

Abstract

  To solve the high-cost production of natural microbial carotenoids, we sought to use coffee processing of low-cost solid waste, as well as high productivity. In this sense, coffee pulp extract (PE) and coffee husk extract (HE) supplemented were used as substrate to carotenoids production by two yeast strain Rhodotorula mucilaginosa CCMA 0156 and CCMA 0340, and one bacteria strain, Dermacoccus nishinomiyaensis CCMA 0685. Three different solvents were used for the extraction and recovery of intracellular carotenoids. The productivity was evaluated employing Plackett-Burman design and Central Composite Design. Maximum specific carotenoids production (361.29 ± 36.0 µg g^-1) was obtained in maximum pulp extract and peptone concentration (6.68% e 10.04 g L^-1, respectively) and middle concentration of yeast extract (3 g L^-1) by CCMA 0156. Both the pulp and the husk supplemented were suitable substrates to produce carotenoids with maximum production of 361 and 296 μg g^-1. The supplementations shall be carried out; however, it is possible replace pure chemical for by-products. After the optimization process, carotenoid production in PE and HE increased 4.43-fold and 3.08-fold, respectively. The best extract process was using acetone: methanol (7:3, v/v). To reduce the cost of carotenoids production the use of solid waste from coffee processing is a good alternative without lose the productivity by yeasts.

Keywords: Waste Coffee; Carotenoid; Rhodotorula mucilaginosa; Dermacoccus nishinomiyaensis

References

1. El-Agamey A., et al. “Carotenoid radical chemistry and antioxidant/pro-oxidant properties”. Archives of Biochemistry and Biophysics1 (2004): 37-48.
2. Ursache FM., et al. “Valorization of carotenoids from sea buckthorn extract by microencapsulateion and formulation of value-added food products”. Journal of Food Engineering 219 (2018): 16-24.
3. Chaari M., et al. “Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions”. Colloids and Surfaces B: Biointerfaces 161 (2018): 219-227.
4. Montero-Lobato Z., et al. “Optimization of growth and carotenoid production by Haloferax mediterranei using response surface methodology”. Marine Drugs10 (2018): 372-384.
5. Rivera S M and Canela-Garayoa R. “Analytical tools for the analysis of carotenoids in diverse materials”. Journal of Chromatography A 1224 (2012): 1-10.
6. Marova I., et al. “Production of carotenoid/ergosterol supplemeted biomass by red yeast Rhodotorul aglutinis grown under external stress”. Food Technology and Biotechnology 48 (2010): 56-61.
7. Cardoso L A C., et al. “Biotechnological production of carotenoids and their applications in food and pharmaceutical products”. Carotenoids, Intech Open (2017): 125-142.
8. Calegari-Santos R., et al. “Carotenoid production by halophilic archaea under different culture conditions”. Current Microbiology 72 (2016): 641-651.
9. Urnau L., et al. “Extraction of carotenoids from Xanthophyllomyces dendrorhous using ultrasound-assisted and chemical cell disruption methods”. The Canadian Journal of Chemical Engineering6 (2018): 1377-1381.
10. Nanou K and Roukas T. “Waste cooking oil: A new substrate for carotene production by Blakeslea trispora in submerged fermentation”. Bioresource Technology 203 (2016): 198-203.
11. Heer K and Sharma S. “Microbial pigments as a natural color: A review”. Intenational Journal of Pharmaceutical Sciences and Research 5 (2017): 1913-1922.
12. Michelon M., et al. “Extraction of carotenoids from Phaffia rhodozyma: A comparison between different techniques of cell disruption”. Food Science and Biotechnology 21 (2012): 1-8.
13. Mata-Gómez L C., et al. “Biotechnological production of carotenoids by yeasts: an overview”. Microbial Cell Factories 13 (2014): 1-12.
14. Yan F., et al. “Ultrasonic-assisted solvent extraction of carotenoids from rapessed meal: optimization using response surface methodology”. Journal of Food Quality6 (2015): 377-386.
15. Chuyen H V., et al. “Optimisation of extraction conditions for recovering carotenoids and oxidant capacity from Gac peel using response surface methodology”. International Journal of Food Science and Technology 4 (2017): 972-980.
16. Monks L., et al. “Assessment of carotenoids recovery through cell rupture of Sporidiobolus salmonicolor CBS 2636 using compressed fluids”. Food and Bioprocess Technology 5 (2012): 2353-2359.
17. AOAC: Association of Official Analytical Chemists. Official methods of analysis of the association of official analytical chemists: 16 ed., Washington (1995).
18. Machado C M M., et al. “Gibberellic acid production by solid-state fermentation in coffee husk”. Applied Biochemistry and Biotechnology 15 (2002): 102-106.
19. Dubois M., et al. “Colorimetric method for determination of sugar and related substances”. Analytical Chemistry3 (1956): 350-356.
20. Valduga E., et al. “Assessment of cell disruption and carotenoids extraction from Sporidiobolus salmonicolor (CBS 2636)”. Food and Bioprocess Technology 2 (2009): 234-238.
21. Silva C F., et al. “Microbiota presente em frutos e grãos de café (Coffea arabica) despolpado e natural - Uma revisão”. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas 37 (2004): 22-28.
22. Davies B H. “Carotenoid”. In: Goodwin T W. Chemistry and Biochemistry of Plant Pigments. Academic Press, (1976): 38-165.
23. Miller G L. “Use of dinitrosalicylic acid reagent for determination of reducing sugar”. Analytical Chemistry 3 (1959): 426-428.
24. Plackett R L and Burman J P., et al. “The design of optimum multifactorial experiments”. Biometrika 33 (1946): 305-332.
25. Marova I., et al. “Use of several waste substrates for carotenoid-rich yeast biomass production”. Journal of Environmental Management 95 (2012): S338-S342.
26. Braunwald T., et al. “Effect of different C/N ratios on carotenoid and lipid production by Rhodotorula glutinis”. Applied Microbiology and Biotechnology 97 (2013): 6581-6588.
27. Murthy P S and Naidu M M. “Sustainable management of coffee industry by-products and value addition - A review”. Resources, Conservation and Recycling 66 (2012): 45-58.
28. Janissen B and Huynh T. “Chemical composition and value-adding applications of coffee industry by-products: A review”. Resources, Conservation and Recycling 128 (2018): 110-117.
29. Esquivel P and Jiménez V M. “Functional properties of coffee and coffee by-products”. Food Research International 46 (2012): 488-495.
30. Bonilla-Hermosa V A., et al. “Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds”. Bioresource Technology 166 (2014): 142-150.
31. Sadh P K., et al. “Agro-industrial wastes and their utilization using solid state fermentation: a review”. Bioresources and Bioprocessing1 (2018): 1-15.
32. Saini R K and Keum Y S. “Carotenoid extraction methods: A review of recent developments”. Food Chemistry 240 (2018): 90-103.
33. Tavanandi HA., et al. “Synergistic method for extraction of high purity Allophycocyanin from dry biomass of Arthrospira platensis and utilization of spent biomass for recovery of carotenoids”. Separation and Purification Technology 225 (2019): 97-111.
34. Naghavi FS., et al. “Evalution of the relationship between the incubation time and carotenoid production in Rhodotorula slooffiae and mucilaginosa isolated from leather tanning wastewater”. Iranian Journal of Basic Medical Sciences 16.10 (2013): 1114-1118.
35. Valduga E., et al. “Evaluation of aeration and substrate concentration on the production of carotenoids by Sporidiobolus salmonicolor (CBS 2636) in bioreactor”. European Food Research and Technology 232 (2011): 453-460.
36. Marcoleta A., et al. “Glucose and ethanol-dependent transcriptional regulation of the astaxanthin: biosynthesis pathway in Xanthophyllomyces dendrorhous”. BCM Microbiology 11 (2011): 190.
37. ABIC: Associação Brasileira da Indústria de Café (2015).
38. Banzatto D., et al. “Carotenoid production by Rhodotorula rubra cultivated in sugarcane juice, molasses and syrup”. Ciência e Tecnologia de Alimentos 33 (2013): 14-18.
39. Hu Z C., et al. “pH control strategy in astaxanthin fermentation bioprocess by Xanthophyllomyces dendrorhous”. Enzyme and Microbial Technology 39 (2006): 586-590.
40. Rodrigues T V D., et al. “Carotenoid production by Rhodotorula mucilaginosa in batch and fed-batch fermentation using agroindustrial byproducts”. Food Technology and Biotechnology 3 (2019): 388-398.
41. Aksu Z and Eren A T. “Production of carotenoids by the isolated yeast of Rhodotorula glutinis”. Biochemical Engineering Journal 35 (2007): 107-113.
42. Schneider T., et al. “Lipid and carotenoid production by oleaginous red yeast Rhodotorula glutinis cultivated on brewery effluents”. Energy 30 (2013): 1-10.
43. Elfeky N., et al. “Lipid and Carotenoid Production by Rhodotorula glutinis with a Combined Cultivation Mode of Nitrogen, Sulfur, and Aluminium Stress”. Applied Sciences12 (2019): 2444.

Citation

Citation: Cristina Ferreira Silva., et al. “Exploration of Low-Cost Solid Waste Coffee Processing to Bio-Carotenoids Production ”. Acta Scientific Microbiology 4.9 (2021): 125-136.

Copyright

Copyright: © 2021 Cristina Ferreira Silva., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.