A method for extracting pectin from coffee mucilage using microorganisms

By using a compound bacterial culture of Pichia kluyveri and Pediococcus lactis for fermentation and centrifugal alcohol precipitation, pectin is efficiently extracted from coffee mucilage, solving the problems of resource waste and inconsistent quality, and realizing efficient and environmentally friendly pectin production.

CN122167612APending Publication Date: 2026-06-09YUNNAN AGRICULTURAL UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
YUNNAN AGRICULTURAL UNIVERSITY
Filing Date
2026-02-02
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

Existing technologies struggle to effectively utilize the pectin resources in coffee bean mucus during fermentation, leading to resource waste and inconsistent quality.

Method used

A compound bacterial culture of Pichia kluyveri and Pediococcus lactis was used to ferment coffee mucilage in an acidic environment. Pectin was separated by microbial metabolism and enzymatic hydrolysis, and then extracted by centrifugation and alcohol precipitation, reducing the use of chemical reagents.

Benefits of technology

This method enables efficient extraction of pectin, reduces resource waste and water consumption, improves the consistency of coffee bean quality, and provides a high-efficiency pectin yield and an environmentally friendly extraction process.

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Abstract

The application discloses a method for extracting pectin from coffee mucilage by using microorganisms, and belongs to the field of microbial fermentation. The method comprises the following steps: inoculating Pediococcus acidilactici and Pichia kluyveri compound bacterial liquid with a compound ratio of 2:1 into coffee fresh beans in a fermentation tank, inoculating the bacterial liquid at a concentration of 7logCFU / mL, fermenting at a temperature of 32 DEG C, and fermenting for 36 hours. After the pectin layer is gradually separated from the coffee beans, the pectin in the mucilage is extracted and used for preparing thickening agents, emulsifying agents and gel agents in food.
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