Coffee silverskin(CSS)is a major byproduct of the coffee roasting process.Although it is also considered a novel food ingredient with functional and prebiotic properties,it is still largely discarded.This study aimed ...Coffee silverskin(CSS)is a major byproduct of the coffee roasting process.Although it is also considered a novel food ingredient with functional and prebiotic properties,it is still largely discarded.This study aimed to enhance the bioactivity of CSS via lactic acid fermentation using selected LAB strains.Of the 37 LAB strains,L.plantarum KFOM 0043 was found to exhibit high viability in CSS and strong antibacterial activity.Fermentation conditions were optimized by varying CSS concentrations(5%-20%)and supplementing four carbon sources(glucose,fructose,sucrose,and maltose),identifying 15%CSS as the optimal concentration while sugar type had minimal effect.Across all conditions,fermentation significantly enhanced antioxidant capacity with average increases of 19.47%in DPPH radical scavenging activity and 16.34%in FRAP values.Antibacterial activity was also improved with MIC reduced to 1.6-12.5%against pathogenic strains and retained following pH neutralization.Metagenomic analysis revealed that L.plantarum KFOM 0043 completely dominated the microbial community,and metabolite analysis revealed that all fermented groups exhibited an increase in the levels of bioactive compounds such as galacturonic acid and glucuronate.Overall,these findings demonstrated that lactic acid fermentation is an effective strategy to upcycle underutilized CSS by enhancing its functionality,while also indicating that CSS has potential as a suitable substrate for microbial fermentation.展开更多
基金supported by Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education(RS-2024-00643221).
文摘Coffee silverskin(CSS)is a major byproduct of the coffee roasting process.Although it is also considered a novel food ingredient with functional and prebiotic properties,it is still largely discarded.This study aimed to enhance the bioactivity of CSS via lactic acid fermentation using selected LAB strains.Of the 37 LAB strains,L.plantarum KFOM 0043 was found to exhibit high viability in CSS and strong antibacterial activity.Fermentation conditions were optimized by varying CSS concentrations(5%-20%)and supplementing four carbon sources(glucose,fructose,sucrose,and maltose),identifying 15%CSS as the optimal concentration while sugar type had minimal effect.Across all conditions,fermentation significantly enhanced antioxidant capacity with average increases of 19.47%in DPPH radical scavenging activity and 16.34%in FRAP values.Antibacterial activity was also improved with MIC reduced to 1.6-12.5%against pathogenic strains and retained following pH neutralization.Metagenomic analysis revealed that L.plantarum KFOM 0043 completely dominated the microbial community,and metabolite analysis revealed that all fermented groups exhibited an increase in the levels of bioactive compounds such as galacturonic acid and glucuronate.Overall,these findings demonstrated that lactic acid fermentation is an effective strategy to upcycle underutilized CSS by enhancing its functionality,while also indicating that CSS has potential as a suitable substrate for microbial fermentation.
