XX Biochemical Engineering National Congress

IX Biochemical Engineering International Congress

XIV Biomedicine and Molecular Biotechnology Scientific
Meetings
Veracruz, Mxico March 16-18, 2016

FERMENTATION OF COFFEE MUCILAGE FROM MEAD

OF COFFEE INDUSTRY
Mara Soledad Daz-Sncheza, Anselmo Osorio-Mirna, Victorino MoralesRamosb, Osbaldo Hernndez-Guevaraa Francisco Erik Gonzlez-Jimneza
a Facultad de Ciencias Qumicas, Universidad Veracruzana, Prol. Ote 6 No. 1009, Orizaba,
Veracruz, CP 94340, Mxico.
b Colegio de Postgraduados Campus Crdoba, Carretera Crdoba-Veracruz km 348, Amatln de
los Reyes, Veracruz, CP 94946, Mxico.

Veracruz is one of the most important states in the coffee production, in this
industry the vast majority of producers-industrializing process uses wet processing,
which generates a large amount of mucilage coffee which is considered highly
polluting, due to its composition rich in organic matter among which fermentable
sugars, which increase the chemical oxygen demand (COD) when discharged into
the environment. In the present work it was to evaluate different treatments for
mucilage fermented from mead of the coffee industry of Crdoba-Orizaba area and
to provide an alternative to the product, for which 3 levels were evaluated
temperature (25 C, 30 C, 35 C) and 4 levels of concentration of yeast
Saccharomyces cerevisiae (1, 2, 3, 4 g / 100 mL) analyzing the production of
alcohol by response surface graphics. The results showed a direct relationship in
alcohol production with increasing concentration of yeast while the temperature at
which best yields alcohol observed was 30 C, these data were obtained from
monitoring Brix the sample to ferment for 12 hours and further distillation to
recover ethyl alcohol. Among the main conclusions of this work indicates that there
is a viable fermentation of coffee mucilage recovered from the wastewater of the
coffee industry, generating alternative uses such as the production of alcohol and
thus reduce the environmental impact caused by this.

Keywords: Mucilage; Fermentation; Coffee

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