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ABSTRACT
Coffee is one of the most consumed beverage and most valuable plantation crop in the world, with diverse bioactive and psychoactive constituents and varying anatomical features. This research work was undertaken in order to investigate the bacteria and yeast associated with imported coffee, to determine some of the physicochemical properties and analyze the bioactive compounds. Samples of coffee were obtained from the shopping mall and subjected to testing and analysis. The pH of the samples was determined using a pH meter and the titratable acidity was measured using titration. Analysis for phytochemicals contents were carried out using standard chemical techniques depending on the phytochemical being tested for. Antibiotic susceptibility testing was done using Kirby Bauer disc diffusion method, while antimicrobial activity on chitosan was carried out using agar well diffusion method. The total bacteria count ranged 4.6×103 to 5.4×103 and the total fungi load 1.4×103 to 9.5×102 . Organisms isolated from both coffee brands were Bacillus subtilis, Klebsiella pneumonia, Bacillus spp Staphylococcus spp. Aspergillus niger, Fusarium ispp. and yeast. The organisms showed various level of sensitivity and resistance to a variety of antibiotics. Antimicrobial activity of the isolates on Chitosan ranged from 30.67±0.4 to 0 at different concentration. The result of this study showed that the imported coffee contains some bacterial and fungal isolates and manufacturers should ensure safe hygienic post-harvest practices and good manufacturing practices. The inhibitory effects of the chitosan makes it suitable as a food preservative. The incessant global demand and regular consumption of coffee prompts the need for an extensive research on the composition of this stimulating beverage.
