Biological Degradation of Spent Coffee Grounds by White Rot Fungi.
Civzele A, Sila A, Mezule L
Composting
Those coffee grounds you toss in your compost bin could be broken down even more efficiently by oyster mushroom relatives, unlocking sugars and enzymes that enrich soil rather than rotting into greenhouse gases.
Every year, enormous amounts of used coffee grounds get thrown away, often ending up in landfills where they release harmful gases. Scientists tested three types of wood-rotting fungi—relatives of oyster mushrooms—and found they can eat through the tough fibers in coffee grounds, breaking down up to 43% of the carbohydrates inside. As a bonus, the fungi produce powerful natural enzymes during this process that could be harvested and used in other industries.
Key Findings
Pleurotus dryinus (oyster mushroom relative) achieved the highest carbohydrate breakdown at 43.32% reduction in spent coffee grounds
Trametes versicolor (turkey tail fungus) produced the highest laccase enzyme activity at 721.193 ± 41.72 U/L, indicating strong oxidative potential
All three fungi—Irpex lacteus, Pleurotus dryinus, and Trametes versicolor—successfully colonized and metabolized spent coffee grounds, with T. versicolor and I. lacteus reducing carbohydrates by 39.07% and 35.55% respectively
chevron_right Technical Summary
Researchers found that certain wood-decay fungi can break down spent coffee grounds—a major waste product—while producing useful enzymes in the process. This offers a biological route to recycle coffee waste instead of sending it to landfills.
Abstract Preview
Spent coffee grounds (SCG) are extensively generated as a byproduct of coffee production and consumption. Improper disposal of SCG contributes to greenhouse gas emissions, environmental pollution, ...
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