Microbiota in Green Tea Beverages Remaining in Plastic Bottles After Direct Drinking

Area of Science:

• Microbiology
• Food Science
• Beverage Analysis

Background:

• Plastic-bottled beverages can be susceptible to microbial contamination.
• Green tea is a popular beverage with potential health benefits.
• Understanding microbial dynamics in stored beverages is crucial for food safety.

Purpose of the Study:

• To compare bacterial counts and composition in green tea.
• To investigate microbial changes after direct drinking versus storage.
• To identify bacterial species present in stored green tea.

Main Methods:

• Bacterial colony forming units (CFU)/mL were quantified.
• Green tea samples were analyzed immediately after drinking and after 1-day storage at 37°C.
• Bacterial composition was determined using microbiological techniques.

Main Results:

• Immediately after drinking, bacterial counts were (1.9 ± 1.6) × 10³ CFU/mL (standard) and (4.5 ± 3.9) × 10³ CFU/mL (strong).
• After 1-day storage at 37°C, counts increased to (1.3 ± 1.5) × 10⁴ CFU/mL (standard) and (1.6 ± 3.1) × 10³ CFU/mL (strong).
• Lacticaseibacillus spp., Streptococcus, and Veillonella were isolated from stored beverages.

Conclusions:

• Storage at 37°C for 1 day significantly increased bacterial load in standard green tea.
• Specific bacterial genera, including Lacticaseibacillus, were found to proliferate in stored green tea.
• Findings highlight the importance of proper storage conditions for bottled green tea to maintain microbial quality.