Impact of Enzymatic Pretreatment on the Anaerobic Digestion of Coffee Processing Wastewater

Impact of Enzymatic Pretreatment on the Anaerobic Digestion of Coffee Processing Wastewater | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Impact of Enzymatic Pretreatment on the Anaerobic Digestion of Coffee Processing Wastewater Fabricio Soares Moreira, José Cordeiro Nascimento, Glauciane Danusa Coelho, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8270366/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 10 You are reading this latest preprint version Abstract Coffee processing generates large amounts of wastewater, especially during the pulping and fermentation stages. This wastewater has high chemical oxygen demand (COD) and biochemical oxygen demand (BOD) and contains macromolecules such as polyphenols, tannins, polysaccharides, and caffeine, which are challenging to degrade naturally and inhibit biological treatment processes. This study evaluated and optimized the pretreatment of CPWW using a crude enzyme extract of Pleurotus ostreatus produced in the CPWW itself and assessed the anaerobic biodegradability of both pretreated and untreated CPWW. The results showed that pH and agitation were the variables with the most significant impact on pretreatment, with a pH of 4 and agitation at 120 rpm leading to higher phenolic compound removal. For anaerobic biodegradability, enzymatic pretreatment was found to reduce methane production, suggesting that the crude enzyme extract may contain secondary metabolites that inhibit the anaerobic consortium. Additionally, non-inhibitory concentrations of phenolic compounds may play an important role in supporting anaerobic digestion. Basidiomycete white rot fungus Laccase ligninolytic enzymes Pleurotus ostreatus CPWW Full Text Additional Declarations No competing interests reported. Supplementary Files GraphicalAbstracts.tif Cite Share Download PDF Status: Under Review Version 1 posted Reviews received at journal 09 May, 2026 Reviewers agreed at journal 25 Apr, 2026 Reviewers agreed at journal 25 Apr, 2026 Reviews received at journal 21 Feb, 2026 Reviewers agreed at journal 07 Feb, 2026 Reviewers agreed at journal 24 Jan, 2026 Reviewers invited by journal 08 Jan, 2026 Editor assigned by journal 04 Dec, 2025 Submission checks completed at journal 04 Dec, 2025 First submitted to journal 03 Dec, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8270366","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":572609013,"identity":"345a072b-0281-4b85-bc79-c747adaa0bc6","order_by":0,"name":"Fabricio Soares Moreira","email":"","orcid":"","institution":"Faculty of Animal Science and Food Engineering, University of São Paulo","correspondingAuthor":false,"prefix":"","firstName":"Fabricio","middleName":"Soares","lastName":"Moreira","suffix":""},{"id":572609014,"identity":"d783b8d0-48fd-43ee-a285-2b53da3d7edb","order_by":1,"name":"José Cordeiro 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