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The antimicrobial effect of Coffea canephora on Lactobacillus delbrueckii.

Author

Jeffy Francis,
Ganesh Chowdavaram,
Prathyusha Depa,
Praneetha Gedela

Related Institution

College of Arts and Sciences - Biology Department - Cebu Doctors' University

Publication Information

Publication Type
Thesis/Dissertations
Thesis Degree
BS
Specialization
Biology
Publication Date
March 2018

Abstract

Coffee is a very common beverage, popular with all age groups of people. College students are prone to drink coffee for late night studies and to stay awake in class. Regular use of coffee may be addictive due to caffeine. Drinking coffee regularly causes anxiety, insomnia, and restlessness and may even cause gastro-intestinal related diseases. This study was conducted to compare the antimicrobial effects of Coffea canephora at different concentrations (4 %, 6 % and 8 %) on the probiotic Lactobacillus. The Lactobacillus was obtained from a trusted source and was verified by an expert as Lactobacillus delbrueckii. The antibiotic Amoxicillin was used as the positive control and distilled water as the negative control. There were (4) four replicates for each group and the results were recorded after 24 hours. The antimicrobial effect was determined by measuring the zone of inhibition of each group using vernier caliper for accuracy.



Brown- Forsythe robust test revealed that there was a significant mean zone of inhibition (mm) difference among the coffee solution and Amoxicillin groups at 0.05 level of significance, F(3,4.712) = 15.688, p < 0.05. Tukey's post- hoc test showed that Amoxicillin had significantly bigger diameter zone of inhibition compared with 4 % coffee solution. However, Amoxicillin had significantly smaller zone of inhibition compared with 8 % coffee solution. The mean zone of inhibition exhibited by the positive control group Amoxicillin was 1.60 mm with the standard deviation of 0.08 mm while the mean zone of inhibition exhibited by the experimental group: 4% coffee solution was 1.00 mm with the standard deviation of 0.18 mm, 6% coffee solution was 1.40 mm with the standard deviation of 0.08 mm and 8 % coffee solution was 2.10 mm with the standard deviation of 0.41 mm.



The results proved that coffee has antimicrobial potential at different concentrations. The researchers would like to recommend to general public not to drink too much of coffee as it has harmful effects on the growth of the probiotics present in the gastrointestinal tract. For future studies the researchers would recommend to use different concentrations of coffee on other probiotic bacteria.

References

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