Bacharelado em Ciências Biológicas (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/5
Siglas das Coleções:
APP - Artigo Publicado em Periódico
TAE - Trabalho Apresentado em Evento
TCC - Trabalho de Conclusão de Curso
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Resultados da Pesquisa
Item Produção de enzimas utilizando resíduos de café como substrato em processos fermentativos: uma revisão(2021-12-07) Alves, Ywkelly de Lima; Bezerra, Raquel Pedrosa; Costa, Romero Marcos Pedrosa Brandão; http://lattes.cnpq.br/1797280118220965; http://lattes.cnpq.br/1466206759539320; http://lattes.cnpq.br/2310542251305353Microbial enzymes stand out due to their numerous biotechnological applications, and allied to this, the possibility of using residues as a substrate in the fermentation process can bring advantages in production on an industrial scale. Coffee residues, for example, have been shown to be a good means of obtaining a variety of enzymes. Thus, the objective of this work was to carry out a systematic review of the use of three different types of coffee residues for enzyme production, through fermentation processes, in order to identify the main classes of enzymes produced and the microorganisms used as fermenting agents, such as fungi, bacteria, cyanobacteria and microalgae. Thus, a bibliographic search was carried out in the databases since the last decade using the keywords “waste pulp coffee and enzyme” and, through inclusion and exclusion criteria, 26 articles were selected. About 30.76% of the works were produced in Indonesia and pointed to cellulase as the main enzyme produced. Solid state fermentation (SSF) was the most used process for the production of enzymes, representing 92.59%, and the fungi of the genus Aspergillus were most widely used in this process, with 23.07% of occurrence in the articles. Among coffee residues, pulp had the highest occurrence, appearing in 76.92% of the articles. Furthermore, fermentation time, residue volume, temperature and pH were essential parameters in the final result of obtaining the enzymes. Thus, it was observed that the coffee residue has potential as a substrate for obtaining different enzymes, mainly cellulosic ones, using fungi, especially those of the Aspergillus genus, in solid fermentation processes.