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Concentrations of reducing sugars released from coffee residue using the crude enzyme extract produced here, with and without a commercial enzymatic cocktail, at (a) 50 °C and (b) 60 °C. Hydrolysis conditions: 30 rpm for 24 h at 20% (w/v) solids loading, with or without a thermal extraction period. CE: crude extract (enzymes produced in this work); Ex: 15 min extraction; C: Cellic CTec3 (5 FPU/g); CB: 50 mM sodium citrate buffer (pH 5.3).
