عنوان المقالة: محتوى مادة البوليفينول في ثفل القهوة المتعرضة للمعالجات الفيزيائية والكيميائية يؤثر على إنتاج الإنزيمات المحللة لليقنوسليلوز من قبل باسيليس sp. R2 Polyphenols content of spent coffee grounds subjected to physico-chemical pretreatments influences lignocellulolytic enzymes productionbyBacillussp. R2 (6) (PDF) Polyphenols content of spent coffee grounds subjected to physico-chemical pretreatments influences lignocellulolytic enzymes production
The objective of this study was to investigate the impact of polyphenols content changes issued afterphysico-chemical treatments of spent coffee grounds on lignocellulolytic enzymes production byBacillussp. R2. Total polyphenols of the collected substrates were extracted with water under autoclavingconditions. Results showed that polyphenols content of spent coffee grounds decreased with continuedtreatments. Untreated spent coffee grounds were the best substrate for cellulase and pectinase(1.33 ± 0.06l/ml and 0.32 ± 0.02l/ml respectively). A strong positive correlation was noticed betweenpolyphenols content and cellulase and pectinase activities. However, xylanase and peroxidase correlatedmoderately with polyphenols content and their highest activities were registered with spent coffeegrounds treated with boiling water and 1% EDTA (0.31 ± 0.002l/ml and 15.56 ± 0.56l/ml respectively).The obtained results indicate that polyphenols content of the pretreated substrates influences the pro-duction of lignocellulolytic enzymes byBacillussp. R2.
(6) (PDF) Polyphenols content of spent coffee grounds subjected to physico-chemical pretreatments influences lignocellulolytic enzymes production by Bacillus sp R2. Available from: https://www.researchgate.net/publication/299375032_Polyphenols_content_of_spent_coffee_grounds_subjected_to_physico-chemical_pretreatments_influences_lignocellulolytic_enzymes_production_by_Bacillus_sp_R2 [accessed Oct 25 2019].
بن عمر شبة | benamar cheba | 15135