Pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog porijekla

undergraduate thesis

• Title (english): Occurrence of mold on green, roasted and ground coffee beans of different origins
• Author: Mia Gracin
• Mentor: Željko Jakopović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2022-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kava je jedan od najpopularnijih napitaka u svijetu koje se, zbog svojeg kemijskog sastava, smatra funkcionalnim pićem. Dvije najvažnije vrste kave na tržištu su Coffea arabica i Coffea canephora var. robusta koje se uzgajaju na tropskim područjima diljem svijeta. Kao i većina drugih namirnica, kava je podložna kontaminaciji plijesnima, ali i bakterijama koje uzrokuju razne bolesti stoga je važno provoditi kontrolu kvalitete proizvoda. Cilj ovog rada bio je odrediti pojavnost plijesni na zelenim, prženim i mljevenim zrnima kave različitog podrijetla. Plijesni su izolirane direktnim nacjepljivanjem zrnja kave i mljevene kave na hranjive podloge, a za identifikaciju plijesni korištena je metoda uboda u tri točke na agaru te mikroskopiranje svjetlosnim mikroskopom. Promatranjem morfoloških karakteristika izoliranih plijesni, provedena je identifikacija do razine roda. Izolirane i identificirane plijesni pripadaju rodovima Aspergillus, Penicillium, Fusarium i Chaetomium. Analizom dobivenih rezultata je ustanovljeno da prisutnost rodova plijesni ovisi o vrsti i obliku kave te o geografskom položaju uzgoja.

Abstract (english)

Coffee is one of the most popular beverages in the world, which, due to its chemical composition, is considered a functional drink. The two most important types of coffee on the market are Coffea arabica and Coffea canephora var. robusta grown in tropical areas around the world. Like most other foods, coffee is subject to contamination by molds and bacteria that cause various diseases, so it is important to control the quality of the product. The aim of this work was to determine the occurrence of mold on green, roasted and ground coffee beans of different origins. Molds were isolated by direct inoculation of coffee beans and ground coffee onto nutrient media, and the method of three-point puncture on agar and microscopy with a light microscope was used to identify isolated molds. Identification (carried out to the genus level) was done by observing the morphological characteristics of the isolated molds. Isolated and identified molds belonged to the genera Aspergillus, Penicillium, Fusarium and Chaetomium. The analysis of the obtained results found that the presence of mold genera depends on the type and form of coffee and on the geographical location of cultivation.

• Keywords: kava; plijesni; izolacija; identifikacija
• Keywords (english): coffee; mold; isolation; identification
• Language: croatian
• URN:NBN: urn:nbn:hr:159:836595
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-08 08:40:32