Utilization Of Coffee Husk As A Substrate For Vinegar Production Using Acetobacter Aceti Bacteria

Advancement in industrial biotechnology offer potential opportunities for the economic utilization rnof agro-industrial residues. Coffee husk is a fibrous by-product obtained during the processing of rncoffee cherries by dry process. These wastes cause pollution to the environment, unless treated rnproperly. This study employs coffee husk as a substrate to produce acetic acid using acetobacter rnaceti bacteria in a submerged fermentation process. Vinegar was formulated after the production rnof acetic acid from coffee husk. Three factors; temperature, ethanol concentration and time were rnoptimized by conducting 17 experiments according to the Design Expert Software 11, using the rnresponse surface methodology. The optimum acetic acid concentration (16.59%) was found at rn33.76 ℃, 7.84% (ethanol concentration), and 68h respectively and this was analyzed using High rnPerformance Liquid Chromatography (HPLC) followed by the formulation of vinegar to 5% acetic rnacid.

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