Methane Fermentation of Coffee Grounds and Some Factors to Improve the Fermentation
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概要
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The efficiency of methane fermentation of coffee grounds was increased by pretreatment with dioxane, followed by incubation with cellulo- and hemicellulolytic enzymes. Gas production from coffee grounds thus treated and fermented with a supply of a small amount of L-glutamine and inositol amounted to nearly 335 ml per g coffee grounds with a methane ratio of 58%. This gas production was 2.2 times higher than that from intact grounds. Acetic, propionic and butyric acids considerably accumulated in the mash containing L-glutamine and inositol after 3 days of incubation and decreased gradually during the fermentation process. Isobutyric acid accumulated at a later period.
- 社団法人 日本農芸化学会の論文
著者
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Oi Susumu
Faculty Of Science Osaka City University
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Tanaka Toshio
Faculty Of Engineering Gifu University
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Yamamoto Takehiko
Faculty Of Engineering Fukuyama University
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