Publication: Mutant Strain of Aspergillus aculeatinus Boosts Total Phenolic Compounds and Sugar Recovery from Coffee Residues via Enzyme-Assisted Extraction
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Issued Date
2025-06-12
Resource Type
eISSN
17388872
Scopus ID
2-s2.0-105009636013
Pubmed ID
40537907
Journal Title
Journal of Microbiology and Biotechnology
Volume
35
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Microbiology and Biotechnology Vol.35 (2025) , e2412061
Suggested Citation
Arnthong J., U-Thai P., Plupjeen S.N., Bussadee P., Lorliam W., Krajangsang S., Champreda V., Suwannarangsee S. Mutant Strain of Aspergillus aculeatinus Boosts Total Phenolic Compounds and Sugar Recovery from Coffee Residues via Enzyme-Assisted Extraction. Journal of Microbiology and Biotechnology Vol.35 (2025) , e2412061. doi:10.4014/jmb.2412.12061 Retrieved from: https://hdl.handle.net/20.500.14740/21167
Corresponding Author(s)
Other Contributor(s)
Abstract
Coffee residues are a valuable source of phenolic compounds and saccharides, which can be extracted through various methods such as solvent extraction, subcritical water extraction, and microwave-assisted extraction. Recently, enzyme-assisted extraction using microbial enzymes has emerged as a green and sustainable alternative. This study focused on enhancing cellulase and pectinase production in Aspergillus aculeatinus SF-034 through induced mutagenesis and evaluating the mutant enzymes for extracting polyphenols and saccharides from coffee by-products. The mutant QN-247 strain exhibited notably increased enzyme activities, with pectinase and CMCase levels approximately 31% and 120% higher than those of the mutant SF-034 and the wild-type strain, respectively. Scale-up in a 10-L bioreactor further confirmed high enzyme activities, reaching 995.8 U/ml for pectinase and 888.7 U/ml for CMCase. Enzyme-assisted extraction using the QN-247 mutant enzymes significantly enhanced the release of polyphenols (9.0-31.7 mg GAE/g) and glucose (166.7-208.3 mg/g biomass), outperforming commercial enzyme preparations under the assay conditions. These findings highlight the QN-247 strain as an efficient producer of multi-enzyme cocktails that offer a sustainable approach for extracting valuable bioactive compounds from coffee residues and other agricultural by-products.