Bored Coffee Beans for Production of Hyaluronic Acid by Streptococcus zooepidemicus

Abstract

Bored coffee beans (BCBs) are the residues left from the pest Hypothenemus hampei that attacks coffee crops, resulting in enormous economic losses. The bioconversion of monosaccharides from BCBs into hyaluronic acid (HA) is appealing both for using the residues and given the high commercial value of HA. This study dealt with the production of HA using Streptococcus zooepidemicus by employing either acid (AcH) or enzymatic (EnH) hydrolyzates from BCBs. The highest release of monosaccharides (evaluated using surface response methodology) was obtained with EnH (36.4 g/L); however, S. zooepidemicus produced more HA (1.5 g/L) using AcH compared to EnH. Hydrolyzates from acetone-extracted BCBs yielded 2.7 g/L of HA, which is similar to the amount obtained using a synthetic medium (2.8 g/L). This report demonstrates the potential of hydrolyzates from bored coffee beans to produce HA by S. zooepidemicus.

Microbial hyaluronic acid production in the 21 century: a roadmap toward high production, tailored molecular weight

“…Residues and subproducts from other bioprocesses can substitute carbon and nitrogen sources in culture media. For microbial hyaluronic acid production, sugarcane molasses (ARSLAN; AYDOGAN, 2021), palm kernel cake (CHEN et al, 2022), carob extract (OZCAN; GERMEC; TURHAN, 2022), defatted bored coffee beans hydrolysate (FLORES-MÉNDEZ et al, 2021), corn steep syrup (AMADO et al, 2017) , and palmyra palm jaggery (ROHIT et al, 2018) were tested, but only corn steep syrup achieve similar final concentration (3.48 g L -1 ) and productivity (0.25 g L -1 ). All others underperformed.…”