Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam
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چکیده
منابع مشابه
Identification and Analysis of Jasmonate Pathway Genes in Coffea canephora (Robusta Coffee) by In Silico Approach
BACKGROUND Coffea canephora is the commonly cultivated coffee species in the world along with Coffea arabica. Different pests and pathogens affect the production and quality of the coffee. Jasmonic acid (JA) is a plant hormone which plays an important role in plants growth, development, and defense mechanisms, particularly against insect pests. The key enzymes involved in the production of JA a...
متن کاملDevelopment of Genic and Genomic SSR Markers of Robusta Coffee (Coffea canephora Pierre Ex A. Froehner)
Coffee breeding and improvement efforts can be greatly facilitated by availability of a large repository of simple sequence repeats (SSRs) based microsatellite markers, which provides efficiency and high-resolution in genetic analyses. This study was aimed to improve SSR availability in coffee by developing new genic-/genomic-SSR markers using in-silico bioinformatics and streptavidin-biotin ba...
متن کاملImprovement of Robusta Coffee Fermentation with Microbial Enzymes
Pectinase was produced by solidstate fermentation utilizing coffee pulp with Aspergillus niger CFR 305. The exogenous pectinase contained 7539 ±70 U/g of enzyme activity. Further the pectinase enzyme was partially decolorized with activated carbon and 80 % recovery of enzyme activity was obtained. The optimum pH and temperature of the crude decolorized pectinase was 4.5 and 50°C respectively. T...
متن کاملPhenolic constituents from Grevillea robusta.
Seven phenolic compounds were isolated from a MeOH extract of the leaves of Grevillea robusta. Their structures were determined by various spectral methods including 2D NMR spectroscopy.
متن کاملRole of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries.
Pectinolytic yeasts, Saccharomyces marxianus, S. bayanus, S. cerevisiae var. ellipsoideus, and Schizosaccharomyces sp., predominated in the natural fermentation of coffee cherries of Coffea robusta variety grown in Chikmagalur district of Mysore State, India. These yeast species were found on the cherry surfaces, and evidence was adduced to show that the natural fermentation of coffee was the r...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2019
ISSN: 2308-4057,2310-9599
DOI: 10.21603/2308-4057-2019-1-10-17