@article{Frómeta_Sánchez_García_2020, title={Evaluation of coffee pulp as substrate for polygalacturonase production in solid state fermentation}, volume={32}, url={https://ejfa.me/index.php/journal/article/view/2068}, DOI={10.9755/ejfa.2020.v32.i2.2068}, abstractNote={<p>The purpose of this research is to evaluate the coffee pulp, a by-product of coffee processing, as substrate for polygalacturonase production by solid state fermentation. In addition, it is a way to take advantage of the coffee pulp. Characterization of the coffee pulp revealed a high content of nutrients for fungi growth, such as reducing sugars (5.4% of dry pulp), proteins (9.4% of dry pulp), pectins (20.5% of dry pulp), which are inducers of pectic hydrolases production and source of carbon after degradation, and caffeine (1.4% of dry pulp), among others. The characterization of the cell-wall of coffee pulp revealed, after polysaccharides fractionation, the content in cell-wall pectins (25.5%), hemicelluloses (11.5%) and cellulosic residue (44%). A strain of <em>Aspergillus niger</em>, called van Thiegem, has been selected as a good producer of polygalacturonases (60 U/ml) using the coffee pulp as the growth substrate. During fermentation, reducing sugars, caffeine and phenolic compounds were consumed till almost exhaustion. A partial characterization of the polygalacturonase using high methoxyl pectin as substrate indicates an optimal pH of 4.0 and 45<sup>o</sup>C as optimal temperature, which are good values for the use of the enzyme in vegetable processing, including coffee processing.</p>}, number={2}, journal={Emirates Journal of Food and Agriculture}, author={Frómeta, Rosa Amarilis Rodríguez and Sánchez, José Laencina and García, José María Ros}, year={2020}, month={Mar.}, pages={117–124} }