Microbial growth in coffee grinder and cold brewed coffee beverage
In this project the microbial growth in cold brewed coffee beverage and a well-used coffee grinder was studied. This was a project that was made together with the com-pany 3TEMP ltd in Arvika, Sweden. The company would like to know how the microbial growth in cold brewed cof-fee beverage was during...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17396/ |
| Sumario: | In this project the microbial growth in cold brewed coffee beverage and a well-used coffee grinder was studied. This was a project that was made together with the com-pany 3TEMP ltd in Arvika, Sweden.
The company would like to know how the microbial growth in cold brewed cof-fee beverage was during different storing conditions. Cold brewed coffee drink is brewed in colder temperatures and usually during longer time to obtain the right aroma and flavour. The storing conditions of the glass flasks was open or closed and in refrigerator (4°C) or in room temperature (25°C). This was obtained by col-lecting samples from cold brewed coffee beverage and then incubate the samples either open or closed in refrigerator and in room temperature for 3, 4 and 5 and for 1, 3 and 5 days respectively. Samples from the glass flasks were applied to agar plates with selective media, to be able to look at certain groups of microorganisms. Some of the isolates were identified using 16S rDNA or MALDI-TOF. It come to a result of 31 identified bacteria and 2 identified mould samples from those samples run in PCR. From those samples that was run in MALDI-TOF it was 3 identified bacteria.
There was a total of 15 different bacteria and 2 moulds that were identified. The identified bacteria belonged to the genera: Acinetobacter, Bacillus, Kocuria, Mi-crococcus, Mycobacterium, Paenibacillus and Staphylococcus. The identified moulds belonged to Bjerkandera and Neurospora. The result if those have been found in coffee earlier varied and also if they were considered to be a potential pathogenic microorganism. The most abundant genera that was found belonged to Bacillus, whereas some genera were identified once. |
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