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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Effect of Coffee Grounds' Residue on the Growth and Chlorophyll Content of Korean Wheat Sprout

원두커피 부산물 첨가에 따른 밀싹의 성장과 엽록소 성분의 변화

  • Ryu, Eun-Mi (Department of Chemical & Biochemical Engineering, Chosun University) ;
  • Choi, Hwan-Seok (Microzyme Co. Ltd.) ;
  • Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University)
  • 류은미 (조선대학교 생명화학공학과) ;
  • 최환석 ((주)마이크로자임) ;
  • 신현재 (조선대학교 생명화학공학과)
  • Received : 2013.08.07
  • Accepted : 2014.01.07
  • Published : 2014.04.30
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Abstract

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

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References

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