Utilization of Coffee Husk as A Substrate for Vinegar Production Using Acetobacter Aceti Bacteria
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Date
2019-06
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Addis Ababa University
Abstract
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.
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Keywords
Agro-industrial residues, Coffee husk, Acetic acid, Vinegar, Fermentation, Acetobacter aceti, Optimization