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Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk.

Usha Rani, M. and Anu Appaiah, K. A. (2013) Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk. Journal of Food Science and Technology, 50 (4). pp. 755-762. ISSN 0022-1155

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The work is aimed to investigate the suitability of underutilized coffee cherry husk (CCH) for the production and optimization of bacterial cellulose (BC) by Gluconacetobacter hansenii UAC09 and to study the physico-mechanical properties of BC films. CCH extract was used as a carbon source in various concentrations along with other nutritional components such as nitrogen (corn steep liquor, urea) and additives (ethyl alcohol, acetic acid). Concentration of CCH extract at 1:1 (w/v) along with 8% (v/v) corn steep liquor, 0.2% (w/v) urea, combination of 1.5% ethyl alcohol and 1.0% (v/v) acetic acid resulted in the production of 5.6–8.2 g/L of BC. BC had tensile strength varying between 28.5 and 42.4 MPa. BC produced with CCH and Hestrin and Schramm (HS) media did not differ in structure as analyzed by FT-IR. Scanning electron microscopic studies indicated BC to contain reticulated network of fine fibers. Under optimized condition, based on the other additives, CCH produced more than three folds yield of BC (5.6–8.2 g/L) than control medium (1.5 g/L). This is the first report on the use of CCH for the production of BC and paved way for the utilization of organic wastes with pectin and high polyphenol content.

Item Type: Article
Uncontrolled Keywords: Coffee cherry husk Bacterial cellulose Gluconacetobacter Ethanol Acetic acid
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2013 04:50
Last Modified: 22 Oct 2018 09:14
URI: http://ir.cftri.com/id/eprint/11308

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