Utilization of Coffee Husk as A Substrate for Vinegar Production Using Acetobacter Aceti Bacteria

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Addis Ababa University


Advancement in industrial biotechnology offer potential opportunities for the economic utilization of agro-industrial residues. Coffee husk is a fibrous by-product obtained during the processing of coffee cherries by dry process. These wastes cause pollution to the environment, unless treated properly. This study employs coffee husk as a substrate to produce acetic acid using acetobacter aceti bacteria in a submerged fermentation process. Vinegar was formulated after the production of acetic acid from coffee husk. Three factors; temperature, ethanol concentration and time were optimized by conducting 17 experiments according to the Design Expert Software 11, using the response surface methodology. The optimum acetic acid concentration (16.59%) was found at 33.76 ℃, 7.84% (ethanol concentration), and 68h respectively and this was analyzed using High Performance Liquid Chromatography (HPLC) followed by the formulation of vinegar to 5% acetic acid.



Agro-industrial residues, Coffee husk, Acetic acid, Vinegar, Fermentation, Acetobacter aceti, Optimization