Co-fermentation of Hydrolytic Enzymes Producing Fungi and Lactobacilli to Enhance the Recovery Value of Spent Coffee Ground (SCG)

The objective of this research is to explore an innovative approach to valorize spent coffee grounds (SCG), which are typically discarded in landfills, leading to significant environmental contamination. Moreover, SCG contains numerous bioactive substances that are encapsulated within cell walls, which restrict their utilization potential. Therefore, efficient and sustainable management of SCG is of utmost importance to minimize waste and maximize their potential reuse.