Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i>
Bored coffee beans (BCBs) are the residues left from the pest <i>Hypothenemus hampei</i> that attacks coffee crops, resulting in enormous economic losses. The bioconversion of monosaccharides from BCBs into hyaluronic acid (HA) is appealing both for using the residues and given the high...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/121 |
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| author | David Antonio Flores-Méndez José Roberto Ramos-Ibarra Guillermo Toriz Enrique Arriola-Guevara Guadalupe Guatemala-Morales Rosa Isela Corona-González |
| author_facet | David Antonio Flores-Méndez José Roberto Ramos-Ibarra Guillermo Toriz Enrique Arriola-Guevara Guadalupe Guatemala-Morales Rosa Isela Corona-González |
| author_sort | David Antonio Flores-Méndez |
| collection | DOAJ |
| description | Bored coffee beans (BCBs) are the residues left from the pest <i>Hypothenemus hampei</i> that attacks coffee crops, resulting in enormous economic losses. The bioconversion of monosaccharides from BCBs into hyaluronic acid (HA) is appealing both for using the residues and given the high commercial value of HA. This study dealt with the production of HA using <i>Streptococcus zooepidemicus</i> by employing either acid (AcH) or enzymatic (EnH) hydrolyzates from BCBs. The highest release of monosaccharides (evaluated using surface response methodology) was obtained with EnH (36.4 g/L); however, <i>S. zooepidemicus</i> produced more HA (1.5 g/L) using AcH compared to EnH. Hydrolyzates from acetone-extracted BCBs yielded 2.7 g/L of HA, which is similar to the amount obtained using a synthetic medium (2.8 g/L). This report demonstrates the potential of hydrolyzates from bored coffee beans to produce HA by <i>S. zooepidemicus</i>. |
| first_indexed | 2024-03-10T07:42:07Z |
| format | Article |
| id | doaj.art-f68c7b4f960e45839fe52f5f91a15e18 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T07:42:07Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-f68c7b4f960e45839fe52f5f91a15e182023-11-22T12:59:26ZengMDPI AGFermentation2311-56372021-07-017312110.3390/fermentation7030121Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i>David Antonio Flores-Méndez0José Roberto Ramos-Ibarra1Guillermo Toriz2Enrique Arriola-Guevara3Guadalupe Guatemala-Morales4Rosa Isela Corona-González5Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Guadalajara C.P. 44430, MexicoDepartamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Guadalajara C.P. 44430, MexicoDepartamento de Madera Celulosa y Papel, Universidad de Guadalajara, Zapopan C.P. 45110, MexicoDepartamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Guadalajara C.P. 44430, MexicoUnidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Guadalajara C.P. 44270, MexicoDepartamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Guadalajara C.P. 44430, MexicoBored coffee beans (BCBs) are the residues left from the pest <i>Hypothenemus hampei</i> that attacks coffee crops, resulting in enormous economic losses. The bioconversion of monosaccharides from BCBs into hyaluronic acid (HA) is appealing both for using the residues and given the high commercial value of HA. This study dealt with the production of HA using <i>Streptococcus zooepidemicus</i> by employing either acid (AcH) or enzymatic (EnH) hydrolyzates from BCBs. The highest release of monosaccharides (evaluated using surface response methodology) was obtained with EnH (36.4 g/L); however, <i>S. zooepidemicus</i> produced more HA (1.5 g/L) using AcH compared to EnH. Hydrolyzates from acetone-extracted BCBs yielded 2.7 g/L of HA, which is similar to the amount obtained using a synthetic medium (2.8 g/L). This report demonstrates the potential of hydrolyzates from bored coffee beans to produce HA by <i>S. zooepidemicus</i>.https://www.mdpi.com/2311-5637/7/3/121bored coffee beanshyaluronic acidacid hydrolyzatesenzymatic hydrolyzates<i>Streptococcus zooepidemicus</i> |
| spellingShingle | David Antonio Flores-Méndez José Roberto Ramos-Ibarra Guillermo Toriz Enrique Arriola-Guevara Guadalupe Guatemala-Morales Rosa Isela Corona-González Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> Fermentation bored coffee beans hyaluronic acid acid hydrolyzates enzymatic hydrolyzates <i>Streptococcus zooepidemicus</i> |
| title | Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> |
| title_full | Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> |
| title_fullStr | Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> |
| title_full_unstemmed | Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> |
| title_short | Bored Coffee Beans for Production of Hyaluronic Acid by <i>Streptococcus zooepidemicus</i> |
| title_sort | bored coffee beans for production of hyaluronic acid by i streptococcus zooepidemicus i |
| topic | bored coffee beans hyaluronic acid acid hydrolyzates enzymatic hydrolyzates <i>Streptococcus zooepidemicus</i> |
| url | https://www.mdpi.com/2311-5637/7/3/121 |
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