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...
| Autor principal: | |
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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/ |
| _version_ | 1855572892849274880 |
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| author | Fernlöf, Anna |
| author_browse | Fernlöf, Anna |
| author_facet | Fernlöf, Anna |
| author_sort | Fernlöf, Anna |
| collection | Epsilon Archive for Student Projects |
| description | 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. |
| format | Second cycle, A2E |
| id | RepoSLU17396 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU173962021-12-01T02:00:27Z https://stud.epsilon.slu.se/17396/ Microbial growth in coffee grinder and cold brewed coffee beverage Fernlöf, Anna Food science and technology 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. I denna studie undersöks den mikrobiella tillväxten i kallbryggt kaffe samt en väl använd kaffekvarn. Undersökningen gjordes på företaget 3TEMP ltd i Arvika, Sve-rige. Företaget ville ha reda på hur den mikrobiella tillväxten i kallbryggt kaffe är när det kommer till olika förvaringsförhållanden, öppen eller stängd behållare, samt temperatur för förvaring, i kylskåp (4°C) samt vid rumstemperatur (25°C). Detta gjordes genom att samla in prov och inkubera behållarna öppna respektive stängda i kylskåp och i ett rum som håller 25°C. De förvarades i 25°C i 1, 3 och 5 dygn och i 4°C i 3,4 och 5 dygn. Sedan togs prover som odlades på selektiv agar, för att på så sätt kunna undersöka grupper av mikroorganismer. På en del av de plattor där det skett tillväxt gjordes en MALDI-TOF och på alla plattor med tillväxt utfördes PCR och gel-elektrofores för att bestämma om det fanns något som antydde på mi-krobiell tillväxt. De prover som visade sig ha tillväxt skickades till Macrogen för identifiering. Totalt skickades 44 prover, varav 42 var bakterieprover och 2 mögel-prover. Detta resulterade i att 31 bakterieprover 2 mögelprover kunde identifieras. Från MALDI-TOF identifierades 3 olika bakterier. Det var totalt 15 olika bakterier som identifierades och 2 olika mögel. De iden-tifierade mikroorganismerna tillhörde släktena: Acinetobacter, Bacillus, Kocuria, Micrococcus, Mycobacterium, Paenibacillus och Staphylococcus. De identifierade möglen tillhörde Bjerkandera och Neurospora. Det var varierande resultat om de hade förekommit i kaffe någon gång innan eller inte samt om de ansågs vara poten-tiellt patogena. Det släkte som de flesta prover identifierades som tillhörde Bacillus, medans några släkten identifierades i ett prov. 2021-11-24 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17396/1/fernl%C3%B6f-a-211124.pdf Fernlöf, Anna, 2020. Microbial growth in coffee grinder and cold brewed coffee beverage. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17396 eng |
| spellingShingle | Food science and technology Fernlöf, Anna Microbial growth in coffee grinder and cold brewed coffee beverage |
| title | Microbial growth in coffee grinder and cold brewed coffee beverage |
| title_full | Microbial growth in coffee grinder and cold brewed coffee beverage |
| title_fullStr | Microbial growth in coffee grinder and cold brewed coffee beverage |
| title_full_unstemmed | Microbial growth in coffee grinder and cold brewed coffee beverage |
| title_short | Microbial growth in coffee grinder and cold brewed coffee beverage |
| title_sort | microbial growth in coffee grinder and cold brewed coffee beverage |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/17396/ https://stud.epsilon.slu.se/17396/ |