Valorization of Coffee Cherry Pulp into Potential Functional Poultry Feed Additives by Pectinolytic Yeast ST5.

Animals (Basel)

Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Muang, Chiang Mai 50100, Thailand.

Published: August 2025


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Article Abstract

Coffee cherry pulp (CCP), a coffee by-product rich in pectin and phenolic compounds, serves as a valuable substrate for microbial enzyme production, improving the nutritional and antioxidant properties of poultry feed. This study evaluated the potential of ST5 to produce pectin-degrading enzymes using CCP. Under unoptimized conditions, the pectin lyase (PL) and polygalacturonase (PG) activities were 3.29 ± 0.22 and 6.32 ± 0.13 U/mL, respectively. Optimization using a central composite design (CCD) identified optimal conditions at 16.81% (/) CCP, 5.87% (/) inoculum size, pH 5.24, and 30 °C for 48 h, resulting in PL and PG activities of 9.17 ± 0.20 and 15.78 ± 0.14 U/mL, representing increases of 178.7% and 149.7% over unoptimized conditions. Fermented CCP was further evaluated using an in vitro chicken gastrointestinal digestion model. Peptide release increased by 66.2% compared with unfermented CCP. Antioxidant capacity also improved, with significant increases observed in DPPH (32.4%), ABTS (45.0%), and FRAP (42.3%) assays, along with an 11.1% increase in total phenolic content. These results demonstrate that CCP bioconversion by ST5 enhances digestibility and antioxidant properties, supporting its potential as a sustainable poultry feed additive and contributing to the valorization of agro-industrial waste.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12345517PMC
http://dx.doi.org/10.3390/ani15152311DOI Listing

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