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

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Abstract

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.

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Acknowledgements

The first author wishes to acknowledge Council of Scientific and Industrial Research, New Delhi for awarding the Senior Research Fellowship. Authors are thankful to Director, Central Food Technological Research Institute, Mysore and to Head, Food Microbiology Department, for providing the facilities, for their support and help to carry out this study.

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Authors and Affiliations

  1. Food Microbiology Department, Central Food Technological Research Institute, Mysore, 570 020, India

    M. Usha Rani & K. A. Anu Appaiah

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  1. M. Usha Rani
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  2. K. A. Anu Appaiah
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Correspondence to K. A. Anu Appaiah.

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Rani, M.U., Appaiah, K.A.A. Production of bacterial cellulose by Gluconacetobacter hansenii UAC09 using coffee cherry husk. J Food Sci Technol 50, 755–762 (2013). https://doi.org/10.1007/s13197-011-0401-5

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  • DOI: https://doi.org/10.1007/s13197-011-0401-5

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