VALORISATION OF SPENT COFFEE GROUNDS FOR POTENTIAL ALCOHOLIC BEVERAGES VIA BIOTRANSFORMATION

Abstract

In this work, spent coffee grounds (SCG) was valorised for developing potential alcoholic beverages. Firstly, Saccharomyces and non-Saccharomyces yeasts were evaluated in the fermentation of SCG hydrolysates supplemented with sucrose and yeast extracts. To further modulate the chemical profiles of SCG hydrolysates, the effects of three strains of Oenococcus oeni (e.g., Lalvin 31, PN4, Enoferm Beta) co-inoculated with Lachancea thermotolerans Concerto were explored. In addition, the effects of a mixed culture of L. thermotolerans Concerto and Lactiplantibacillus plantarum ML Prime on the chemical composition of SCG hydrolysates were also investigated. Furthermore, untargeted analysis by LC-QTOF-MS/MS was employed to uncover substrate transformation and metabolite production by L. thermotolerans Concerto and/or L. plantarum ML Prime. Overall, SCG hydrolysates has been explored to develop novel alcoholic beverages fermented with Saccharomyces and non-Saccharomyces yeasts, or their combination with lactic acid bacteria. This could be a new way to valorise SCG into value-added products.