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Table 3 Fermentation results for coffee silverskin hydrolysates with four different bacterial strains at two levels of yeast extract concentration

From: Biobutanol production from coffee silverskin

Strain Yeast extract (g/L) Sample Bacterial growth ABE fermentation metabolites Sugar consumption Yield and productivity
Density (cell/mL) Acetone (g/L) Butanol (g/L) Ethanol (g/L) Acetic acid (g/L) Butyric acid (g/L) Isopropanol (g/L) Total sugars (%) Y B/S (g/g) WB (g/L·h)
CECT 508 1 Control 3.5·108 2.15 ± 0.66 6.55 ± 0.43 0.10 ± 0.02 0.61 ± 0.03 0.62 ± 0.20 0 ± 0 93 ± 6 0.219 ± 0.029 0.068 ± 0.004
1 Coffee silverskin 2.5·108 3.28 ± 0.29 5.94 ± 0.29 0.28 ± 0.01 1.96 ± 0.23 0.35 ± 0.04 0 ± 0 79 ± 3 0.245 ± 0.004 0.062 ± 0.003
5 Control 6.7·108 1.05 ± 0.13 6.52 ± 0.10 0.05 ± 0.00 1.10 ± 0.03 1.00 ± 0.44 0 ± 0 94 ± 1 0.202 ± 0.001 0.068 ± 0.001
5 Coffee silverskin 3.8·108 1.62 ± 0.10 5.60 ± 0.23 0.13 ± 0.01 3.31 ± 0.04 1.86 ± 0.26 0 ± 0 79 ± 5 0.207 ± 0.010 0.058 ± 0.002
DSM 6423 1 Control 1.1·109 0 ± 0 5.98 ± 0.14 0.08 ± 0.00 0.74 ± 0.06 0.52 ± 0.13 1.68 ± 0.04 94 ± 3 0.185 ± 0.011 0.062 ± 0.001
1 Coffee silverskin 4.1·108 0 ± 0 4.18 ± 0.20 0.11 ± 0.00 3.87 ± 0.29 1.53 ± 0.19 1.93 ± 0.06 66 ± 2 0.184 ± 0.004 0.044 ± 0.002
5 Control 9.8·108 0.03 ± 0.04 6.77 ± 0.46 0.11 ± 0.01 0.74 ± 0.08 0.46 ± 0.14 2.46 ± 0.21 100 ± 0 0.198 ± 0.014 0.070 ± 0.005
5 Coffee silverskin 3.5·108 0 ± 0 3.53 ± 0.89 0.08 ± 0.01 n.q. 2.20 ± 0.11 0.79 ± 0.12 62 ± 1 0.166 ± 0.040 0.037 ± 0.009
DSM 13864 1 Control 8.0·108 2.36 ± 0.10 6.52 ± 0.34 0.21 ± 0.01 0.54 ± 0.12 0.18 ± 0.00 0 ± 0 99 ± 0 0.191 ± 0.010 0.068 ± 0.004
1 Coffee silverskin 4.3·108 0.75 ± 0.28 1.13 ± 0.53 0.08 ± 0.02 n.q. 2.53 ± 1.14 0 ± 0 54 ± 5 0.060 ± 0.024 0.012 ± 0.006
5 Control 7.1·108 1.63 ± 0.04 7.13 ± 0.24 0.13 ± 0.00 0.60 ± 0.09 0.58 ± 0.13 0 ± 0 100 ± 0 0.209 ± 0.007 0.074 ± 0.003
5 Coffee silverskin 5.0·108 1.71 ± 0.99 3.00 ± 1.80 0.13 ± 0.04 n.q. 2.27 ± 1.06 0 ± 0 75 ± 10 0.111 ± 0.060 0.031 ± 0.019
DSM 2152 1 Control 5.9·108 2.53 ± 0.06 6.63 ± 0.07 0.25 ± 0.03 0.64 ± 0.01 0.26 ± 0.01 0 ± 0 97 ± 0 0.200 ± 0.002 0.069 ± 0.001
1 Coffee silverskin 2.1·108 1.94 ± 0.13 2.43 ± 0.09 0.10 ± 0.01 n.q. 1.88 ± 0.10 0 ± 0 58 ± 2 0.123 ± 0.008 0.025 ± 0.001
5 Control 1.1·109 1.87 ± 0.02 7.38 ± 0.32 0.47 ± 0.17 0.48 ± 0.01 0.25 ± 0.00 0 ± 0 94 ± 3 0.228 ± 0.004 0.077 ± 0.003
5 Coffee silverskin 2.3·108 1.59 ± 0.26 2.87 ± 0.54 0.13 ± 0.02 n.q. 0.85 ± 0.18 0 ± 0 52 ± 7 0.160 ± 0.011 0.030 ± 0.006
  1. Controls consist of aqueous solutions containing sugars and nutrients at similar concentrations to those of coffee silverskin hydrolysates. n.q. Not quantified due to HPLC coelution interferences in that sample