Table 2.
Chemical compositions and fermentation profiles of spent coffee ground after 48 h of microbial fermentation
| Item | Fermentation time (h) | SEM | p-value | |
|---|---|---|---|---|
|
| ||||
| 0 | 48 | |||
| Chemical composition | ||||
| DM (%) | 47.0 | 28.7 | 0.00 | <0.001 |
| OM (% DM) | 99.6 | 97.8 | 0.00 | <0.001 |
| CP (% DM) | 12.0 | 14.1 | 0.10 | 0.003 |
| EE (% DM) | 10.8 | 10.9 | 0.09 | 0.715 |
| NDF (% DM) | 79.6 | 80.2 | 0.01 | 0.414 |
| ADF (% DM) | 74.0 | 74.6 | 0.01 | 0.375 |
| ADIN (% of total N) | 78.8 | 64.5 | 1.06 | 0.005 |
| Fermentation profile | ||||
| pH | 5.57 | 3.63 | 0.01 | <0.001 |
| Acetic acid (% DM) | 5.05 | ND | 0.02 | <0.001 |
| Propionic acid (% DM) | ND | ND | - | - |
| Butyric acid (% DM) | ND | ND | - | - |
| Lactic acid (% DM) | ND | 5.83 | 0.15 | <0.001 |
| Ammonia nitrogen (% DM) | 0.86 | 0.89 | 0.02 | 0.325 |
SEM, standard error of the mean; DM, dry matter; OM, organic matter; CP, crude protein; EE, ether extract; aNDF, neutral detergent fiber; ADF, acid detergent fiber; ADIN, acid detergent insoluble nitrogen; ND, not detected.