[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Statistical Optimization of Medium Composition for Bacterial Cellulose Production by Gluconacetobacter hansenii UAC09 Using Coffee Cherry Husk Extract – an Agro-Industry Waste.

Ms., Rani and Usha, Mahadevaswamy and Rastogi, Navin K. and Anu Appaiah, K. A. (2011) Statistical Optimization of Medium Composition for Bacterial Cellulose Production by Gluconacetobacter hansenii UAC09 Using Coffee Cherry Husk Extract – an Agro-Industry Waste. Journal of Microbiology and Biotechnology, 21 (7). pp. 739-745. ISSN 1017-7825

[img] PDF
J. Microbiol. Biotechnol. (2011), 21(8), 858–860.pdf - Published Version
Restricted to Registered users only

Download (336kB)

Abstract

During the production of grape wine, the formation of thick leathery pellicle/bacterial cellulose (BC) at the airliquid interface was due to the bacterium, which was isolated and identified as Gluconacetobacter hansenii UAC09. Cultural conditions for bacterial cellulose production from G. hansenii UAC09 were optimized by central composite rotatable experimental design. To economize the BC production, coffee cherry husk (CCH) extract and corn steep liquor (CSL) were used as less expensive sources of carbon and nitrogen, respectively. CCH and CSL are byproducts from the coffee processing and starch processing industry, respectively. The interactions between pH (4.5- 8.5), CSL (2-10%), alcohol (0.5-2%), acetic acid (0.5- 2%), and water dilution rate to CCH ratio (1:1 to 1:5) were studied using response surface methodology. The optimum conditions for maximum BC production were pH (6.64), CSL (10%), alcohol (0.5%), acetic acid (1.13%), and water to CCH ratio (1:1). After 2 weeks of fermentation, the amount of BC produced was 6.24 g/l. This yield was comparable to the predicted value of 6.09 g/l. This is the first report on the optimization of the fermentation medium by RSM using CCH extract as the carbon source for BC production by G. hansenii UAC09.

Item Type: Article
Uncontrolled Keywords: Gluconacetobacter, bacterial cellulose, RSM, coffee cherry husk, optimization, corn steep liquor
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Engineering
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2012 07:17
Last Modified: 10 Oct 2018 11:13
URI: http://ir.cftri.com/id/eprint/10613

Actions (login required)

View Item View Item