Why Polyphenols Present in Spent Coffee Grounds Inhibit the Growth of Bacteria Producing Polyhydroxyalkanoates?

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU128228" target="_blank" >RIV/00216305:26310/18:PU128228 - isvavai.cz</a>
Result on the web
<a href="http://www.eubce.com/event-info/eubce-2018.html" target="_blank" >http://www.eubce.com/event-info/eubce-2018.html</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Why Polyphenols Present in Spent Coffee Grounds Inhibit the Growth of Bacteria Producing Polyhydroxyalkanoates?
Original language description
Our study aims to suggest detoxification methodology, which would enable to extract phenolic compounds from spent coffee grounds (SCG) hydrolysates to produce inhibitor-free hydrolysates. SCG arises as waste products through the production of instant coffee and coffee brewing. SCG contains oil and lignocellulosic phases, which can be used as carbon substrates for bacteria producing polyhydroxyalkanoates (PHA). Fermentable sugars are transformed from SCG via chemical hydrolysis. However, hydrolysates contain also phenolic compounds, which are toxic for PHA’ producing bacteria and partially or completely inhibit their growth. On the other side, coffee polyphenols can be used as antioxidants and antimicrobial agents in many applications. Our results showed that the multi-stepped extractions’ methodology enabled to extract phenolic compounds with high antibacterial activity and produce inhibitor-free hydrolysates from which PHA producing bacteria may profit. This work was funded through the project SoMoPr
Czech name
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Czech description
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Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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